We just wrapped up our annual “second Thanksgiving.” We don’t have the space to host my extended family, so we typically travel for Thanksgiving. For the past few years, we always cook our own Thanksgiving on the following Sunday. This allows us to blend my family food traditions with my husbands. Our stuffing recipes is a blend of my Grammy’s recipe and my mother-in-laws additions of sausage and cranberry sauce. It’s delicious and a favorite at the table. The highlight of this year’s second Thanksgiving~the made-from-scratch green bean casserole. This traditional favorite made with some questionable ingredients made me switch to this amazing recipe from Williams and Sonoma. Easy to make and totally worth it.
Needless to say, we have a lot of turkey leftovers after cooking a 20 pound bird…
Tuesday~ Turkey shepherd’s pie
Wednesday~ Cheesy Meatloaf (got bumped from last week’s meal plan)
Thursday~ Chicken Pad Thai (the kids LOVED the asian flavors in the soy-citrus ginger scallops last week so we are going to try adding in more asian inspired meals to mix it up)
Saturday~ Steak, Asparagus
What are you doing with your turkey leftovers?
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.