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Home » Thanksgiving Dinner for Two

Thanksgiving Dinner for Two

by Samantha · 11 Comments

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The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.

The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.

This is an older post originally published in 2013. My dear friend, Rachel wrote this entire Thanksgiving cooking guide for an intimate dinner.

Rachel is a well known blogger at Rachel’s Reviews and is the creator of two podcasts, Hallmarkies Podcast and Rachel’s Reviews where she reviews movies, interviews actors and delves into the behind the scenes. In fact, I was on Rachel’s podcast recently where we chatted about the movie Julie and Julia. Click here to listen to the episode.

All the recipes and photographs are Rachel’s, and since originally posted, I have updated the post with easier to read instructions, nutritional information and tips from Rachel (and myself.).

I hope you enjoy this intimate cooking guide for Thanksgiving. Thank you Rachel!

The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.

Small Thanksgiving Dinner Tips

The holiday season is looking a bit different this year where many of us are finding ourselves celebrating with much smaller gatherings. However, cooking for two or even one is not only possible but also very enjoyable. 

  1. Plan ahead so you don’t have all the cooking in one day.  Such as desserts and rolls the day before.  You could also do the rolls the day before if that is important to you.  
  2. Pick 2 sides and make them really well.  I chose to make mashed potatoes and stuffing because it’s classic.
  3. Store bought is fine (as Ina would say). There’s no reason to make everything yourself.  For this dinner, store ought rolls are used or you could get a rotisserie chicken or cooked turkey.
  4. Pick a vegetable that you can buy in small amounts.  For example green beans are great because you can buy enough for your recipe, which will also save on time and money. 
  5. Splurge on the good stuff. Good butter or free range turkey. To quote the amazing Judith Jones “Some say Why would I want to go to all that trouble just for me? My answer is: If you like good food, why not HONOR YOURSELF enough to make a pleasing meal and relish every mouthful.”  Cheers to you!

Thanksgiving for Two Menu and Instructions

Roast Turkey Breast with Herbs and Gravy  

  • Thaw bird completely before cooking.  Make a paste with fresh herbs and butter then rub the bird with it and put underneath the skin.  Check the label but it usually ends up being about 30 minutes for every pound at 350.
  • It should get to a temperature of 160 to be done.
  • Take pan drippings and skim off excessive oil. Then mix together a little water and flour until smooth. My Mom even uses the blender for hers but I prefer minimal dishes. Then you add the flour-water to the drippings and stir until the mixture thickens up. Then add salt to taste.
The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.

Yukon Gold Mashed Potatoes

  • Cook 4 Yukon gold potatoes in the crock-pot under high for 6 hours (which saves time) and then mash with skins on.
  • Add 1/4 cup of cream/milk and 1/2 stick of butter and mix until most of the clumps are gone.
  • You can make it with as many potatoes as you like or just one if you want.
  • Season with salt and pepper, to taste.

Cornbread Stuffing with Maple Sausage and Apricots

  • Cook onion, celery, maple sausage until onions soft, sausage cooked.
  • Add cornbread stuffing cubes and 2-4 cups of chicken broth.
  • Add diced dried apricots and then put in oven at 350 for 45 minutes.

Cranberry Relish

  • In food processor pulsing blade finely ground 1 bag of fresh cranberries, 2 tablespoons agave nectar or sugar, a whole peeled orange cut into segments and a cup of nuts (I’ve made it with almonds, walnuts and pecans, all good).
  • Add more sweetener to taste.

Green Beans with Bacon Vinaigrette

  • Cook bacon into bite sized pieces.  Remove most of the bacon fat from the pan leaving a couple of tablespoons inside.
  • Cook beans in boiling water (I’ve actually found the microwave does this quite well) add red onion, 1 tbsp of sugar to the bacon fat and then ¼ cup balsamic vinegar (you could use any vinegar you like.  I used an apricot balsamic from Sutter Buttes Olive Oil that I got in one of my subscription boxes.  It was great!  Combine beans with sauce and stir.  Top with crunchy bacon.
The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.

No Bake Pumpkin Cheesecakes

  • Mix together ground gingersnaps, melted butter and sugar and press into the bottom of molds or spring-form pan.  You can opt to bake it for 5 minutes to create a more solid crust but it’s not necessary.
  • For filling mix together cream cheese, sour cream, pumpkin, and sugar.   Heat up marshmallows and butter until cooked and bubbling.  Add to rest of wet filling mix.  Beat vigorously.  Add to molds and set overnight.  The next day, top with whipped cream.
No bake cheesecake for a small Thanksgiving #thanksgivingfortwo
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Thanksgiving Dinner for Two

The ultimate guide for Thanksgiving dinner for two. Including all the traditional favorite side dishes and succulent herb turkey.
Prep Time30 mins
Cook Time50 mins
Cheesecake Setting in Fridge8 hrs
Total Time9 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: small thanksgiving, thanksgiving dinner, Thanksgiving for two
Servings: 2 servings
Calories: 2150kcal
Author: Samantha Ferraro
Cost: $20

Ingredients

Turkey Breast

  • 1 4 pound turkey breast with skin
  • 1 bunch fresh herbs Rosemary, thyme, sage
  • 4 tablespoons unsalted butter softened
  • Salt and pepper

Cornbread Stuffing

  • 1 tablespoon neutral oil
  • 1 cup chopped onion
  • 1 celery stalk chopped into 1/2 inch pieces
  • 2 links of maple sausage
  • 2 6 ounce bag dried cornbread stuffing cubes
  • 1/2 cup diced dried apricots
  • 3 cups Chicken broth low sodium, preferred

Gravy

  • 2 tablespoons flour any flour will work, such as AP or GF
  • 2 tablespoons Water or stock
  • Salt to taste

Green Beans with Bacon Vinaigrette

  • 2 slices of bacon more if you want extra for salads
  • 1/2 pound green beans
  • 1/2 red onion chopped into 1/2 inch pieces
  • 1 tablespoons sugar
  • 1/4 cup balsamic vinegar

Cranberry Relish

  • 1 12 ounce bag fresh cranberries
  • 2 tablespoons agave nectar or sugar
  • 1 orange peeled, seeded and cut into segments
  • 1 cup walnuts or pecans

Yukon Gold Mashed Potatoes

  • 4 Yukon potatoes
  • 1/4 cup whole milk
  • 4 tablespoons unsalted butter softened
  • Salt and pepper to taste

No-Bake Pumpkin Cheesecake

    Crust

    • 1 cup ground gingersnap cookies
    • 3 tablespoons unsalted butter melted
    • 4 tablespoons sugar or other sweetener

    Cheesecake Filling

    • 8 ounces cream cheese softened
    • 1 cup sour cream
    • 1 cup pumpkin puree
    • 1 ½ cups marshmallows
    • 4 tablespoons unsalted butter
    • 3 tablespoons sugar
    • 1 ½ teaspoons pumpkin pie spice
    • 1 teaspoon vanilla extract
    • 2 cups heavy cream whipped
    US Customary – Metric

    Instructions

    Turkey Breast

    • Thaw turkey completely before cooking and generaously season with salt and pepper.
    • Pre-heat oven to 350 degrees Fahrenheit.
    • Make a paste with fresh herbs and butter and rub all over the turkey, and underneath the skin.
    • Place turkey in a roasting pan and roast for about 30 minutes until ski is golden brown and internal temperature reaches 160 degrees Fahrenheit.
    • Once turkey is done, remove from oven and tent with a sheet of foil for at least 20 minutes before cutting into it.

    Gravy

    • Pour out any residual pan drippings and skim off excessive fat.
    • In small bowl, mix together flour and water until smooth and add mixture to pan drippings, whisking until sauce thickeness. Season with salt and pepper.

    Cornbread stuffing

    • Drizzle a mediumsized skilley with oil and add chopped onion, celery and maple sausage. Cook until onions are soft and sausage is fully cooked throughout.
    • Add cornbread stuffing cubes and 2-3 cups of chicken broth.
    • Add diced dried apricots and give everything a good mix and transfer to an oven safe casserole dish.
    • Bake cornbread at 350 degrees Fahrenheit for about 45 minutes until the top is golden brown.

    Green beans with bacon vinaigrette

    • Cook bacon until crisp and cut into bite sized pieces. Remove most of the bacon fat from the pan leaving a couple of tablespoons inside.
    • Cook beans in boiling water until just cooked through, about 3-4 minutes or you can steam them in the microwave too.
    • In the same pan as the bacon fat, add chopped red onion and saute for 2-3 minutes to soften. Then add sugar and balsamic vinegar and green beans.
    • Give everything a cook saute making sure everything is combined well. Garnish with crunchy bacon pieces.

    Cranberry Relish

    • In a food processor, add the cranberries, sugar, nuts and orange.
    • Pulse everything until finely ground.
    • Taste for seasoning and adjust sweetness. Spoon relish into bowls and serve.

    Yukon Gold Mashed Potatoes

    • Add potatoes to a pot of cold water and bring to a boil Cook until potatoes are completely tender.
    • Once potatoes are done, drain the water and mash with the skins on.
    • Add whole milk (or heavy cream) and softened butter and mix until creamy
    • Season with salt and pepper, to taste and serve.

    No Bake Pumpkin Cheesecake

    • Make the crust by mixing together all the crust ingredients and then press the mixture into bottom of molds or spring-form pan. You can then bake it for 5 minutes to create a more solid crust but it's not necessary.
    • For the filling, mix together cream cheese, sour cream, pumpkin, and sugar.
    • In another pot, add marshmallows and butter and cook on the stovetop on medium heat until melted and bubble.
    • Add marshmallo filling to the cream cheese fillng and beat vigorously (using either a stand mixer, hand mixer or whip by hand). Pour mixture into molds and let set overnight in the refridgerator.
    • The next day top cheesecakes with whipped cream and serve.

    Notes

    Potatoes can be made in the slow cooker by cooking on high for 4-6 hours, until fork tender.
    Cheesecake recipe adapted from I Wash You Dry

    Nutrition

    Calories: 2150kcal | Carbohydrates: 305g | Protein: 59g | Fat: 313g | Saturated Fat: 158g | Cholesterol: 802mg | Sodium: 2815mg | Potassium: 4253mg | Fiber: 26g | Sugar: 158g | Vitamin A: 32042IU | Vitamin C: 195mg | Calcium: 823mg | Iron: 17mg

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    This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Dinner, Holidays Tagged With: fall, Thanksgiving, turkey

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    Comments

    1. Erin @ The Spiffy Cookie says

      November 13, 2013 at 7:40 am

      Love this!!! So many recipes for Thanksgiving is geared towards huge groups, it’s nice see smaller portions if cooking for just one or two.

      Reply
    2. Rachel Wagner says

      November 13, 2013 at 9:24 am

      Thanks Samantha. I’m so grateful to have you as a friend and to be given the opportunity to post. All of the photography is done by my father JB Wagner. To see some of his other photography go to his instagram @jbwagjrphotog

      The thing that I love about cooking for one is it helps me feel like I can have a complete life experience without being married. I live in a culture that puts a lot of emphasis on getting married and having a family and sometimes it can be a little sad, but if I can cook for myself it reminds me that I am my own family until Mr. Sunshine comes along 🙂

      I hope you all enjoy the recipes and I figured if I could make Thanksgiving work for 1 I could make any meal work so take the skills I mentioned and apply them to your cooking. Keep me posted! Thanks

      Reply
    3. megwrites says

      November 13, 2013 at 7:39 pm

      Looks delicious! Especially the green beans with bacon. Yum!

      Reply
    4. Anna says

      November 13, 2013 at 8:27 pm

      Nice job Rachie! Lookin’ tasty. Excited to eat some of it at Thanksgiving!

      Reply
    5. Uncle Tom says

      November 17, 2013 at 3:21 pm

      Excellent article. Have you considered becoming my personal chef?

      Reply
      • Rachel Wagner says

        November 25, 2013 at 12:33 am

        When can I sign up Tom?

        Reply
    6. Howie Rubin says

      November 15, 2020 at 5:50 pm

      The recipe for Cranberry Relish calls for a whole orange cut into segments. Is the orange with or without the peel?
      Thanks,
      Howie

      Reply
      • Samantha says

        November 15, 2020 at 6:08 pm

        Hi Howie! Without the peel, though adding some zest wold be a nice touch. I’ll update the recipe, thanks for asking!

        Reply

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