You worked hard on that feast!

No one will deny that you deserve every savory morsel of those glorious leftovers. But if you turkey it up every day and night of this week, right around Tuesday at 3:56, you’re going to hit a turkey wall. Take your time. Savor the turkey. There’s plenty of time for Turkey Stroganoff (doesn’t that sound dreamy?) and Turkey Quesadillas (with Pepper Jack? Yes PLEASE) and yes, even a turkey sandwich or two (mix the leftover cranberry sauce with a little mustard, and thank me later). Let us show you a better way, turkey enthusiast.

Pace yourselves, #turkey hoarders. You've got all week to eat up those #leftovers. Click To Tweet

On this edition of #WhatToEatThisWeek, we’ve got a menu planned to keep your turkey hoarding sustainable all week long, with lots of in-between meals like a Broccoli Cheddar Soup that will make a great non-turkey leftovers dinner.

Enjoy every bite. You earned it.

MONDAY: Broccoli Cabot Cheddar Soup and Kale Apple and Cheddar Salad

Broccoli Cabot Cheddar Soup

Kale Apple and Cheddar Salad



  • 2 tablespoons Cabot Salted Butter
  • 2 cups peeled and diced boiling potatoes (about 2 medium)
  • 1/2 cup chopped onion
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 (14 1/2-ounce) can chicken broth (about 2 cups)
  • 2 cups milk
  • 3 cups broccoli (chopped florets and thinly sliced stems)
  • 8 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 2 cups)
  • Pinch of lemon zest
  • Salt and ground black pepper to taste


  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, juice and zest
  • 3 cups kale, ribs removed and finely shredded
  • 1 ounce Cabot Sharp Cheddar, grated (about ¼ cup)
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup dried cranberries
  • 2 apples, diced to 1/4 inch pieces

TUESDAY: Pepper Jack Apple Smoked Turkey Quesadillas 

Pepper Jack Apple Smoked Turkey Quesadillas


  • 2 (8-inch “fajita”) whole-wheat flour tortillas
  • 2 ounces Cabot Pepper Jack, grated (about 1/2 cup)
  • 2 ounces thinly sliced smoked turkey breast
  • 1/2 Granny Smith apple, quartered, cored and thinly sliced
  • Cooking spray or about 2 teaspoons vegetable oil

WEDNESDAY: Turkey Pot Pie

Turkey Pot Pie



  • 4 cups diced cooked turkey
  • 3 cups turkey gravy (thin with broth or water if needed)
  • 1 cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)

Beth’s Best Biscuits

  • 6 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup granulated sugar
  • 1/4 cup baking powder
  • 1 1/2 teaspoons salt
  • 1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces
  • 4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
  • 2 cups very cold lowfat (1%) milk

THURSDAY: Alpine Cheddar and Kale Stovetop Macaroni & Cheese

Alpine Cheddar and Kale Stovetop Macaroni & Cheese


  • Salt for pasta water plus ¼ teaspoon, divided
  • 13 to 14 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
  • 2 tablespoons Cabot Unsalted Butter
  • 1 shallot, minced
  • 2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour
  • 1 ½ cups fat-free milk
  • 2 teaspoons Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper, white if desired
  • 6 ounces Cabot Alpine Cheddar, shredded (about 1 ½ cups)
  • 3 cups packed chopped raw kale, steamed for 2 minutes

FRIDAY: Cauliflower and Hamburger Casserole

Cauliflower and Hamburger Casserole


  • 2 pounds ground beef, preferably 90% lean
  • 1 tablespoon Cabot Salted Butter
  • 1 large onion, chopped
  • 1 large carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon dry thyme
  • ½ teaspoon pepper
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 2 teaspoons Worcestershire sauce
  • ¾ cup chicken broth
  • 1 large head cauliflower, cored and cut into small florets
  • 2 cups milk, divided
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 12 ounces Cabot Seriously Sharp Cheddar, shredded and divided (about 3 cups)
  • ¼ teaspoon ground white pepper

SATURDAY: Greek Yogurt Turkey Stroganoff

Greek Yogurt Turkey Stroganoff


  • 4 teaspoons avocado oil or organic canola oil, divided
  • 1 pound turkey tenderloin, cut into bite sized chunks
  • 1 8-ounce package of white or baby bella mushrooms, sliced
  • 1 medium sweet onion, diced
  • 2 teaspoons chopped fresh thyme
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 tablespoons sherry
  • ¼ cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • ½ cup Cabot Plain Greek Yogurt
  • chopped fresh parsley for garnish, optional

Thanksgiving Leftovers Meal Planner

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!

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Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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