What to Eat This Week – Thanksgiving Week
The greatest Thursday of all Thursdays is nearly upon us.
You got plenty to worry about for Thursday. Eat easy this week. #WhatToEatThisWeek Click To TweetIn the week leading up to Thanksgiving, my house is a whirlwind of pie-making, turkey prep, and getting as much make-ahead done so I can enjoy that glorious day of stuffing with the rest of my friends and family. I don’t know bout you, but that doesn’t leave much time or effort for making the meals for the rest of the week. So I keep it simple. Salads, slow cooker, a quick and easy soup. We can feast on Thursday. And bask in leftovers on Friday…and Saturday… and beyond!
Happy Thanksgiving, friends! It’s #WhatToEatThisWeek
Cabot Cheddar Butternut Squash Soup
Ingredients
2 pounds butternut squash, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup Cabot Light Sour Cream
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
1 tablespoon Cabot Salted Butter
¼ teaspoon ground red pepper (cayenne)
Salt and ground pepper to taste
1 tablespoon sugar (optional)
Chopped fresh chives for garnish
Salad with Oranges, Beets and Cheddar
Ingredients
3 medium beets, trimmed
3 oranges
1 small clove garlic, smashed and peeled and roughly chopped
¼ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
¾ teaspoon salt plus more to taste
2 hearts of Romaine, chopped, washed and spun dry
6 cups mixed greens, loosely packed
½ small head radicchio, chopped, washed and spun dry
4 ounces Cabot Seriously Sharp Cheddar, cut into small chunks
½ cup spiced nuts, purchased or home-made
Slow Cooker Mexican Quinoa Casserole
Ingredients
1 cup water
1 cup uncooked tricolor quinoa
1 cup frozen bell pepper blend
⅔ cup salsa verde
1 tablespoon chopped fresh cilantro
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon lime juice
6 ounces Cabot Pepper Jack, grated (about 1 ½ cups)
Some of our favorite Thanksgiving Day recipes!
Slow Cooker Sweet Potato Casseole
Ingredients
3 cups mashed cooked sweet potato (about 3 pounds raw sweet potatoes)
¼ cup Cabot Lowfat Greek Yogurt
2 tablespoons Cabot Salted Butter, softened
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup chopped pecans
½ cup firmly packed light brown sugar
¼ cup King Arthur All-Purpose Flour
2 tablespoons Cabot Salted Butter, melted
Ingredients
3 ¾ cups cubed white bread
1 ½ cups cubed whole-wheat bread
3 tablespoons olive oil
1 cup chopped onion
6 large garlic cloves, roughly chopped
½ pound lowfat turkey sausage
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme leaves
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
4 ounces Cabot Sharp Lite50 Cheddar, cut into 1-inch chunks (about 1 cup)
¾ cup turkey stock
Ingredients
3 large eggs
1 (15-ounce) can 100% pumpkin puree
2 tablespoons King Arthur Unbleached All-Purpose Flour
1/2 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
2 small (5-ounce) cans evaporated milk
1 cup firmly packed dark brown sugar
1 teaspoon pure vanilla extract
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon grated nutmeg
Pinch of ground cloves
½ teaspoon salt
1 unbaked 9-inch deep-dish pie shell
Leftovers central!
Ingredients
Filling:
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
¾ cup granulated sugar
¼ cup baking powder
1 ½ 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
Turkey Sausage Stuffed Sweet Potatoes
Ingredients
5 sweet potatoes, washed and poked
5 turkey sausage links (casing removed)
1 can of garbanzo beans (chickpeas) low sodium, drained and rinsed
1 red bell pepper, diced
2 cups of kale leaves, washed with the hard stem removed
Cabot Sharp Lite50 CheddarSalt and pepper
Olive oil
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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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