Thanksgiving Dinner for Two

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!

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.

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.

• 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.