5 Hearty Dinners for the Week of Thanksgiving
Monday: Chicken & Mushrooms with Taleggio Polenta
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
Tuesday: Seared Arctic Char with Lentil Salad

Pair Arctic char with lentils, parsley, and a splash of red wine for some serious flavor.
Photography by Christopher Testani
Pair fish with lentils, parsley, and a splash of red wine for some serious flavor.
Recipe: Try our Seared Arctic Char with Lentil Salad
Wednesday: 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.
Recipe: Try our Roasted Eggplants with Sicilian Cannellini Beans
Thursday: All-in-One Turkey Breast with Herby Stuffing
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
Friday: Rachael Ray's Tomato Soup with Polenta
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
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