Time to start thinking a little more creatively about dinner in this post-Thanksgiving slump. Tonight we'll create the final iteration of the bird (although we'll see it twice), doing a spicy spin on the classic turkey soup finale with Mexican turkey stew from the Thanksgiving issue of Cooking Light. Having a supply of roasted chiles in the freezer from this fall's fresh chile roasting season will speed this recipe considerably. Salad on the side, and the eternal debate with chile - accompany it with tortillas as expected, or go for a wonderful loaf of bread from Whole Foods' Bakehouse?
Dare I admit it, tomorrow we'll start the workweek with one more round of leftovers from Thanksgiving in their original format. That should clear out all those containers taking up room in the fridge.
Next, we really need some variety and we're way overdue for a vegetarian entree, so I'm thinking a nice pasta with winter squash and tomatoes from the New York Times. Organic tomatoes can be a challenge at this time of year (the organic romas at Sunflower are usually the best bet), so it might be time to substitute some quality canned ones. Winter squash meanwhile is of course everywhere.
Then it will be time for the very final appearance of the bird, the reprise of the big pot of turkey chile that will be made today, again with salad and either tortillas or Bakehouse bread.
Finally, it's about time for something with rice, and an Asian spin would be a refreshing change, so how about stir-fried beef, broccoli, and yams from Bon Appetit. It's a pretty good time of year for both broccoli and yams, and this is delicious over brown rice, maybe with some steamed edamame on the side.
So that will get us through to Friday's planning, with the Thanksgiving turkey fully dispatched.
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