Thanksgiving Meal Plan

From breakfast to dessert to leftovers the next day, Weekly Fig has you covered. We wish you a happy and bountiful Thanksgiving!







Eggs with Collard Greens and Feta
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 small shallot minced
  • 1 tablespoon minced fresh ginger
  • 1/4 tsp crushed red pepper
  • 2 bunches of collards stemmed and chopped
  • 1/2 teaspoon salt or to taste
  • 1.5 teaspoons lemon juice
  • 1/2 cup water or broth
  • 1 tablespoon butter divided
  • 3-4 eggs
  • 1/2 cup Rafting Goat crumbled feta
  • a few cracks of freshly ground black pepper
  1. In a large heavy skillet heat the oil over medium high. Add the garlic, shallot, and ginger along with the red pepper flakes. Reduce heat to medium low and saute until fragrant, about 5 minutes. Add in half the collards and half the salt. Saute until starting to wilt and then add in the other half of the collards along with the rest of the salt. Continue to cook until wilted but still bright green. Stir in the lemon juice.
  2. Increase the heat to medium high and stir in the water or broth. Make nests in the collards for your eggs. I usually do one per person. Divide the butter between the eggs and put a pat in each little nest you've made for the eggs. When the butter melts crack each egg into the hole in the collards and sprinkles the feta on top of it all. Simmer until the white is just set and the yolk is still runny. Remove from heat, crack some pepper over the top and serve hot!


Roasted Brussels Sprouts and Butternut Squash
Servings: 6
Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts ends trimmed, halved
  • 2 tablespoons olive oil
  • Salt to taste
Roasted Butternut Squash:
  • 1 butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
Other Ingredients:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional
Roasted Brussels sprouts:
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Recipe Notes

Recipe adapted from Julia's Album


Thanksgiving Slaw
Servings: 6
For the dressing:
  • 1/3 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 medium red onion finely chopped
For the salad:
  • 1 small head green cabbage
  • 3/4 cup sliced almonds
  • 3/4 cup dried cranberries
  • 3/4 cup fresh Italian parsley leaves coarsely chopped
  • salt
  • Freshly ground black pepper
  1. Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
  2. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.
  3. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.
Recipe Notes

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.

Recipe adapted from The Kitchn


Cauliflower Stuffing
Servings: 6
  • 4 tbsp. butter
  • 1 onion chopped
  • 2 large carrots peeled and chopped
  • 2 celery stalks chopped or thinly sliced
  • 1 small head cauliflower chopped or pulsed in a food processor
  • 1 cup chopped mushrooms
  • salt
  • black pepper
  • 1/4 cup chopped fresh parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage
  • 1/2 cup vegetable or chicken broth
  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
  4. Serve.
Recipe Notes

Recipe adapted from Delish


Roasted Broccoli and Sweet Potatoes
Servings: 6
  • 2 large sweet potatoes peeled and diced
  • 2 large heads broccoli chopped
  • 2 to 3 Tbsp olive oil
For the seasoning mixture:
  • ¾ tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. dried oregano
  • ¼ tsp. dried thyme
  • ½ tsp. salt
  • ¼ tsp. black pepper
  1. Preheat oven to 425 degrees F and mix together seasonings.
  2. In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.
  3. Transfer veggies onto two non-stick baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!
Recipe Notes

Recipe adapted from Eat Yourself Skinny


Rosemary Roasted Carrots
Servings: 6
  • 1 bunch carrots peeled
  • 2 Tbsp butter
  • 1/8 cup real maple syrup
  • 2 Tbsp Rosemary
  • 1 teaspoon whole grain mustard
  • Salt and pepper to taste
  • Butter and rosemary and sea salt for top at the end.
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil or parchment paper and spray with cooking spray or drizzle with olive oil; set aside.
  3. Peel carrots, and slice into thirds. You want the carrots to all be about the same size. (Some of them I half down the middle longways to match the thinner ends.) Add carrots to a bowl; set aside.
  4. In a microwave-safe bowl or saucepan, combine butter and maple syrup. Heat until butter has melted and liquid is warm. Add the (fresh or dried) rosemary and mustard. Stir.
  5. Pour mixture over carrots.
  6. Mix together until the carrots are covered with the maple syrup mixture.
  7. Place carrots in a single layer on baking sheet and sprinkle with salt and pepper.
  8. Roast for 10 minutes then flip the carrots and cook for 5 to 10 minutes more (or until fork tender.)
  9. Note: Cooking time depends on how thick you cut your carrots and how soft you like them.
  10. Place carrots in a serving bowl and add 1 tbsp. of butter, a dash of salt and a sprinkle more of rosemary.
  11. Serve.
Recipe Notes

Recipe adapted from A Bird and a Bean


Apple Crisp
Servings: 6
For the apples:
  • 5 apples (preferably firm ones)
  • 1 tablespoon pure maple syrup
  • 3 tablespoons water
  • 2 teaspoons cinnamon
For the crumble topping:
  • 1 cup old-fashioned oats
  • 1/2 cup almond flour
  • 1/2 cup chopped almonds, walnuts, or pecans
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup pure maple syrup
  1. Preheat oven to 350 degrees. Peel apples and dice into cubes of approximately equal size. In a large bowl, toss with maple syrup, water, and cinnamon. Pour apples into greased 9x9 inch baking dish.
  2. In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples.
  3. Bake at 350 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
  4. Serve hot with vanilla ice cream or whipped cream.
Recipe Notes

Recipe adapted from Healthy Liv


Pumpkin Pie
Servings: 8
  • 1 pie pumpkin
For the pie crust:
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon unsalted butter
  • 3 tablespoons cold water
For the pie filling:
  • 1 3/4 cups mashed cooked pumpkin
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 3 eggs
  • 2/3 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
To make the pumpkin puree:
  1. Wash the pie pumpkin with plain water. Using a serrated knife, cut the pumpkin in half.
  2. Remove the seeds and dark orange stringy stuff. I found an ice cream scoop works best for this.
  3. Cut off the stem. Now you’re ready to cook the pumpkin. Put the pumpkin in a microwave safe dish with a couple inches water. I had to cut one of the halves again to make it all fit.

  4. Cover, and cook 10-15 minutes, or until the pumpkin is soft and can be easily removed from the rind.
  5. Using the ice cream scoop, remove the pumpkin from the rind. The last step is to puree the pumpkin. You can do this with a blender, hand mixer, or stick blender.

  6. if your cooked pumpkin looks watery, you can put it in a strainer over a bowl and the water will drain out.
To make pie crust:
  1. Preheat oven to 425 degrees F.
  2. Put butter in a medium size mixing bowl. Add flour and salt. Mix together with a fork until crumbly. Stir in water, one tablespoon at a time. Mixture will stick together.

  3. Form mixture into a ball with your hands, and place on a sheet of wax paper. Place another sheet on top, and then roll it out into a pie crust. Use another 9 inch pan to gauge the size needed.
  4. Take the top sheet of waxpaper off the crust, and then pick up the bottom sheet with crust still attached, and flip it over onto your pie dish. Remove wax paper carefully. Ease the sides of crust down into the pan, and then either crimp the top edge or use a fork to make an edge.
To make the filling:
  1. Remove pumpkin from strainer and measure 1 3/4 cups into a large mixing bowl. Save any leftovers in a container in the fridge. 

  2. Add salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. 

  3. Stir well with a large spoon or whisk. Pull middle rack out about halfway in your preheated oven. Place pie pan with crust in the center of the rack. Carefully pour filling into crust, and then push rack in slowly and close door. Bake at 425 degrees F for 15 minutes, and then reduce oven temperature to 350 degrees F and bake for 45 minutes, or until knife inserted in center of pie comes out clean.

  4. About halfway through the baking process, place a ring of aluminum foil over the crust. This well prevent the crust from over-browning. When pie is done, remove from oven and place on rack to cool down.
  5. It can be kept in the fridge for 5 days, or frozen for 6 months.
Recipe Notes

Recipe adapted from Window on the Prairie


Left Over Turkey Stuffed Acorn Squash
Servings: 4
  • 2 acorn squash sliced in half, and seeded
  • 2 cups leftover turkey diced
  • 1 medium onion diced
  • 1 carrot diced
  • 3 stalks celery diced
  • 3 garlic cloves minced
  • 1 tablespoon rosemary minced
  • 2 eggs
  • 1 tablespoon olive oil plus more for drizzling
  • Salt to taste
  • Pepper to taste
  1. Put the squash pieces on a cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper.

  2. Bake at 400° for 20 minutes.
  3. Heat more olive oil in a big frying pan.
  4. Add onion, carrots, celery, salt, pepper, and rosemary. Sauté, stirring.

  5. Add garlic, then turkey, and sauté some more, stirring.
  6. Pour the vegetable mixture into a mixing bowl and stir in the eggs.
  7. Scoop the egg-vegetable mixture into the squash cups.
  8. Bake the stuffed cups at 400° for another 20 minutes.
Recipe Notes

Recipe adapted from Buzzfeed


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Meet the Author


Rachel Howard

Rachel is studying to become a registered dietician at UTC. She believes eating real food is the key to a healthy lifestyle, and loves to teach others about nutrition. Rachel enjoys planning healthy and tasty meals and experimenting in the kitchen with new recipes. She likes the challenge of trying to make classic family recipes healthier or learning new cooking techniques.