What To Eat this Week – Thanksgiving Flavors

I was just thinking about Thanksgiving. It’s hard not to think about Thanksgiving in November. The turkey. The mashed potatoes. The savory sides. And the pies! With the big day just over a week away, it’s almost too tantalizingly close. I can’t wait! So for #WhatToEatThisWeek, I’m channeling a few hints of Thanksgiving flavors – like Sweet Potato Mac and Cheese, Pumpkin Souffles, and Cheesy Turkey and Cranberry Melts – mixed in with an otherwise fairly simple week of meal preps. After all, there will be plenty of cooking to be done next week – no sense in overdoing it this week!

Thinking about Thanksgiving already? Us too. #WhatToEatThisWeek Click To Tweet



Slow Cooker LightenUp! Rotisserie Chicken Chili


1 cooked rotisserie chicken
1 small green bell pepper, halved and seeded
1 medium onion
2 cloves garlic
1 tablespoon peanut oil
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 teaspoon ground cumin
1 (14.5-ounce) can chicken broth
1 (15-ounce) can pinto or kidney beans, drained
1 ounce Cabot Jalapeno Lite50 Cheddar, grated (about ¼ cup)
Salt and ground black pepper to taste
1 cup chopped fresh cilantro
1 lime, quartered (optional)


Sweet Potato Mac & Cheese Gratin


1 tablespoon Cabot Salted Butter1 recipe Herb Mac & Cheese1 cup half-and-half, whole or skim milk*
4 large sweet potatoes, peeled and cut into ⅛ inch-thick slices
Salt and ground black pepper to taste
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)


Cheesy Turkey and Cranberry Melts


  • 8 ounces sliced roasted turkey
  • 8 slices 100% whole-wheat bread, lightly toasted
  • 8 very thin slices fresh pear or apple
  • 4 slices cooked turkey or veggie bacon, cut in half
  • 4 ounces Cabot Sharp Lite75 Cheddar or Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
  • 1/4 cup cranberry-orange or whole-cranberry sauce
  • Cooking spray


Eggs Benedict Grilled Cheese with Hollandaise Sauce


For the Hollandaise Sauce:

10 tablespoons Cabot Salted Butter
3 large egg yolks
1 tablespoon lemon juice
¼ teaspoon cayenne pepper

For the Grilled Cheese:

2 thick slices Canadian bacon
2 tablespoons Cabot Salted Butter
2 English muffins, halved
8 ounces Cabot Seriously Sharp Cheddar, shredded (about 2 cups)
2 eggs
Salt and Pepper
Tabasco sauce


Chicken and Cheddar Pot Pie with Mashed Potato Crust


1 small potato, peeled and diced
1 tablespoon plus 1/4 cup whole milk
2 teaspoons plus 1 teaspoon Cabot Unsalted Butter
1/4 cup minced onions
1/4 cup minced carrots
1/4 cup minced peas
4 ounces cooked organic or all-natural chicken breast, cut into small cubes
2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)


Pumpkin Souffle with Habanero Cheddar


8 mini pumpkins
4 large eggs
4 teaspoons King Arthur Unbleached All-Purpose Flour
¼ teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced (about ¾ cup)
Salt and ground black pepper to taste

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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