You can’t have Thanksgiving dinner everyday of the week. Maybe the flavor would never get old, but the amount of time to put that production together would. How could we make something feel like Thanksgiving a little more often and in a realistic amount of time? This was the plan.
1. Swap out the giant roasted turkey for burgers.
This immediately will save some time because the burgers are a significantly quicker cook. The only inconvenience is the more times you might need to wash your hands.
Get ground turkey (for some reason in the NY/NJ area it’s hard to find the extra-lean version; there’s a difference between 93 and 99), a red, orange, and green bell pepper, one medium onion, frozen chopped spinach, salt, pepper, and a mix of spices you like the sound of. (Wink, wink.) Mix it all up, flatten them into patties and toss them on the pan at low to medium heat.
2. Bake sweet potato fries, including the ends.
You can make some crunchy or keep some softer—the fries are your repurpose of the Thanksgiving potatoes. Don’t throw away the ends either. If you oddly enjoy the tougher skin, you’ll appreciate them.
One medium potato worth of fries is roughly the equivalent of 1/2 cup of oatmeal or a slice of bread. We used 1 tablespoon of olive oil (plus salt and pepper) to coat three small potatoes cut into thin fry-like slices. Toss them in the oven at about 450 degrees for 20 minutes, give them a flip and top-to-bottom rack rotation at 10 minutes.
3. The reverse scramble is surprisingly special.
You better prepare the burgers with very large amounts of onion, bell peppers, spinach, and spices. What’s leftover from constructing the patties is kept to the side for later use. Once the burgers are done, take the extra mixing and toss it on the pan along with an egg white or two. Scramble that up into a small side that’s fluffy and intensely flavorful. Instead of being a starchy carb, or a heavy protein, you’ve got an egg scramble in reverse. It’s primarily veg, and one of the greatest rules of veg is that there are no rules to eating veg.
4. The big basic spinach salad either starts or caps the night.