Who says Thanksgiving is the only day this week you should indulge? Fill up on these warm and hearty dinners all week long.

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Monday: Chicken & Mushrooms with Taleggio Polenta

Chicken & Mushrooms with Taleggio Polenta

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

Tuesday: Seared Arctic Char with Lentil Salad

Seared Arctic Char with Lentil Salad
Pair Arctic char with lentils, parsley, and a splash of red wine for some serious flavor.
| Credit: Photography by Christopher Testani

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

Wednesday: Roasted Eggplants with Sicilian-Style Cannellini Beans

Roasted Eggplants with Sicilian-Style Cannellini Beans

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.

Thursday: All-in-One Turkey Breast with Herby Stuffing

All-in-One Turkey Breast with Herby Stuffing
Credit: Photography by Sang An

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

Friday: Rachael Ray's Tomato Soup with Polenta

Tomato Soup with Polenta
Credit: Photography by Kate Mathis

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

Recipe: Try Rachael's Tomato Soup with Polenta

Shopping list

For the chicken & mushrooms with taleggio 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

For the seared Arctic char with lentil salad:

  • 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)

For the roasted eggplants with Sicilian-style cannellini beans:

  • 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

For the all-in-one turkey breast with herby stuffing:

  • 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

For Rach's tomato soup with polenta:

  • 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