Rose Turnbow
Weekly Newsletter Contributor since 2014
Email the chef! rose@dvo.com
When preparing the Pot Roast, be sure to buy a large roast so you have leftovers. Add extra veggies so you will have them to roast on Day 4. You will use your leftovers for a quick and easy meal the day before Thanksgiving (Day 4), when you will be preparing much of the Thanksgiving dinner.
If you have a frozen turkey, be sure to put it in the refrigerator to begin to thaw.
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Use the leftover roast and leftover vegetables to make today's dinner.
Prepare the turkey so it is ready to pop in the oven tomorrow. Cook the cranberry sauce and it will have time to set. (You will use some of the leftover cranberry sauce in the quesadillas for Day 5).
Prepare the Sweet Potato Hash. Cover and refrigerate until ready to pop in the oven.
Prepare the first part of the cranberry salad and refrigerate.
Prepare the pumpkin pie and refrigerate.
If you prepared yesterday, much of your dinner is ready for the oven. Put the turkey in, start simmering the giblets, and finish the Cranberry Salad.
While everything is cooking, make the Turkey Treats with the kids and the kids-at-heart.
Happy Thanksgiving!
Use leftover turkey and cranberry sauce to make Jack Quesadillas with Cranberry Salsa.
Use leftover sweet potato hash to make the Spicy Quinoa with Sweet Potatoes. Cook the quinoa as described, adding in the spices and peppers. Omit the remaining chicken broth and add the leftover sweet potatoes and roast. Add cilantro and lime juice to finish.
