Turkey Call Game Plan

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GAME PLAN

Meal #1

Stuffing Frittata
Tomato Salad

Meal #2
Penne with Sweet Potatoes and Fennel
Reinvented Green Beans with Orange Vinaigrette

Meal #3
Turkey Soup with Egg Noodles and Vegetables
Clean the Fridge Chopped Salad

Weeknight Dessert
Pumpkin Parfaits

Weekend Prep Day

  • Cut vegetables for Turkey Soup (meal #3) and sauté. Add chicken broth and simmer.

  • Cook pasta for Penne Pasta with Sweet Potatoes and Fennel, meal #2. Drain and refrigerate

  • Chop vegetables for Chopped Vegetable Salad. Label and store in refrigerator for meal #3.

  • Whisk together Chopped Vegetable Salad dressing ingredients. Store in a separate container with chopped salad ingredients to make a kit for meal # 3.

  • Finish Turkey Soup by adding egg noodles and other ingredients. Cool and then refrigerate for later in the week.

Meal #1

  • Warm leftover stuffing in a non-stick skillet. Sprinkle cheese on top.

  • Whisk together egg mixture. Add to stuffing in skillet. Cook frittata partially on stove top and finish in the broiler.

  • Slice tomatoes and assemble salad.

  • Plate and enjoy.

Meal #2

  • Remove pre-cooked pasta, leftover sweet potatoes and leftover green beans from the refrigerator.

  • Slice and saute fennel and rosemary for pasta dish.

  • Mince shallots for Reinvented Green Beans with Orange Vinaigrette. Whisk together vinaigrette; add to beans with shallots.

  • Whisk liquids and flour for pasta sauce; add to fennel mixture. Add pasta and remaining ingredients. Cook until heated through and sauce is thickened.

  • Plate and enjoy!

Meal #3

  • Remove Chopped Salad kit and Turkey Soup from refrigerator.

  • Set soup over medium-high heat to heat through.

  • Toss salad with dressing.

  • Plate and enjoy!
     

Weeknight Dessert

  • Layer leftover pumpkin pie with vanilla ice cream or frozen yogurt in parfait glasses, repeating layering once. Top with whipped cream and candied nuts.

  • Enjoy!
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