5 Hearty Dinners for the Week of Thanksgiving

Chicken, mushrooms, and plenty of spices to go around – this meal only gets better with cheesy, creamy, homemade polenta.

Recipe: Try our Chicken & Mushrooms with Taleggio Polenta

Pair fish with lentils, parsley, and a splash of red wine for some serious flavor.

Recipe: Try our Seared Arctic Char with Lentil Salad

Trust us, this fill-you-up dinner tastes just as good as it looks! You can thank chile peppers, balsamic vinegar, and shaved pecorino cheese for that.

Recipe: Try our Roasted Eggplants with Sicilian Cannellini Beans

It's the big day, so do it right! Try roasting your turkey and stuffing together for a one-of-a-kind flavor.

Recipe: Try our All-in-One Turkey Breast with Herby Stuffing

Rach's polenta and tomato soup will keep you satisfied for all your Black Friday shopping.

Recipe: Try Rachael's Tomato Soup with Polenta

• 3 cups chicken stock
• 1 cup stone-ground cornmeal
• Salt and pepper
• Freshly grated or ground nutmeg
• 5 - 6 ounces ripe Taleggio cheese
• 1 2-oz. package dried porcini mushrooms
• 1 cup chicken stock
• 2 tablespoons olive oil
• 8 boneless, skinless chicken thighs
• 2 tablespoons butter
• 3/4 pound cremini mushrooms
• 2 large shallots
• 1 rib celery with leafy top
• 4 cloves garlic
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 rounded tbsp. tomato paste
• 1 cup dry white wine
• 1/2 cup flat-leaf parsley

• 2 cans (15 to 15.5 oz. each) lentils
• 1 cup finely chopped red onion
• 1 cup chopped fresh parsley
• 8 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 4 fillets arctic char (about 6 oz. each)

• 2 medium firm eggplants
• About 3 tbsp. olive oil, plus more for drizzling
• Salt and pepper
• 1 medium onion
• 2 ribs celery with leafy tops
• 4 cloves garlic
• 1 red finger chile or Fresno chile
• 2 tablespoons tomato paste 
• 1 cup chicken stock or vegetable stock
• A small handful golden raisins
• 2 cans (14 to 15 oz. each) cannellini beans
• 2 fat sprigs rosemary
• 1/2 cup flat-leaf parsley
• 1/4 cup pine nuts
• 2 tablespoons aged balsamic vinegar
• Shaved pecorino cheese

• 12 oz. country white bread
• 10 tbsp. butter
• 1 large leek (about 12 oz.)
• 1 cup chopped celery with leafy tops
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped mixed fresh sage, rosemary, and thyme
• 1/3 cup dried cranberries
• 2 cups chicken stock
• 1 large egg
• 1 6-lb. whole bone-in turkey breast

• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 onion
• 1 carrot
• 1 small stalk celery with leafy top
• 2 large cloves garlic
• 2 tbsp. fresh thyme
• 1 tbsp. Calabrian chile paste or 1 tsp. crushed red pepper
• Salt
• 2 tbsp. sun-dried tomato paste
• 3 cups chicken stock
• 1 can (28 oz.) San Marzano tomatoes
• About 1/3 cup quick-cooking polenta
• 1/3 cup heavy cream
• A few fresh basil leaves, torn
• Freshly grate Parmigiano-Reggiano

Related:

• 9 Thanksgiving Side Dishes that Steal the Show
• Thanksgiving Brussels Sprouts Casserole with Stuffing Croutons
• 5 Cozy Slow Cooker Dinners to Try This Week