Five Course Thanksgiving Weekend – The New York Times

We’re right on the cusp of Thanksgiving, and whether you’re making one dish or eight this week, you’ve got some work ahead of you. How can I help?

Need a simple dinner on other nights of the week? Check out the 5-star shrimp recipe below, and the Crispy Chile Fettuccine Alfredo too. What about recipes to feed a crowd? White spicy chicken and mushroom parmigiana are good answers. Leftover Türkiye? The cayenne pepper below works well for this too; So do our leftover hot pockets, these enchiladas, a bowl of turkey and our amazing turkey tikka masala.

No matter your plans, I hope you keep your loved ones moving closer this Thanksgiving. Feed them too. Also: Don’t forget the ice cream for the pie. I’m dearemily@nytimes.com, and I hope you have a happy Thanksgiving.

2. White chicken with chili

Do you know what’s a great thing to keep on the stove when you have friends or family around? Chili pepper. This recipe from Ladyy Heuck comes together in under an hour using rotisserie chicken, so pick one up at the store while you’re shopping for Thanksgiving ingredients. If you’re making this after Thursday, it’s the perfect vehicle for leftover turkey.

View this recipe.

3. Gochujang glazed eggplant with fried spring onions

Eric Kim’s sticky, spicy, and sweet recipe is inspired by the Korean dish banchan jjaji bokkeum, which is an incredibly good dinner. Serve the roasted eggplant with a bowl of freshly cooked rice and a batch of kimchi. Skip frying the green onions if you don’t have enough time.

View this recipe.

4. Sheet pan parmigiana mushrooms

This Hetty Lowe McKinnon recipe brings the very good vibes of eggplant or chicken Parmesan, but without the baking, frying, and other time-consuming tasks. It’s great to double or triple the set too.