When you’re only cooking for two on Thanksgiving, there’s no need for a full turkey, mounds of stuffing, and a whole pie at the end—unless you want weeks of tasty leftovers! If you’d rather save the room in your refrigerator, though, you can easily shrink the traditional Thanksgiving meal to the perfect proportions for just two people. You’ll save time and money, and still feel like you’ve enjoyed the full feast.
Ingredients
- 3 pounds (1.4 kg) of turkey breast
- 1 tbsp (2.4 g) of fresh chopped thyme
- 4 fresh sage leaves
- 1 tsp (5 g) of salt
- ¼ tsp (0.5 g) of black pepper
Makes 2 servings
- 1.5 pounds (0.68 kg) of potatoes
- ½ cup (118 mL) of whole milk or heavy cream
- 1 tbsp (14 g) of unsalted butter
- Salt, to taste
- Pepper, to taste
Makes 2 servings
- 1 loaf of white bread, cubed
- 1 ⁄ 2 pound (0.23 kg) pancetta, diced
- 1 medium yellow onion, diced
- 3 celery stalks, sliced thinly
- 1 leek, sliced thinly
- 5 fresh sage leaves, chopped
- 3 fresh sprigs of thyme
- 1 cup (236 mL) of low sodium chicken stock
- 2 eggs, lightly beaten
- ½ tbsp (17 g) salt
- ½ tsp (1 g) of black pepper
Makes 12 stuffing cups
- 15 oz of pumpkin puree
- ¾ cup (170 g) of sugar
- 2 eggs
- 1 tsp (5 mL) of vanilla
- ¾ cup (177 mL) of evaporated milk
- ⅔ cup (85 g) of flour
- ¼ tsp (1.5 g) of baking soda
- ¼ tsp (2 g) of baking powder
- 2 tsp (3.4 g) of pumpkin spice
- ¼ tsp (1.25 g) of salt
- Whipped cream
Makes 12 cupcakes
Steps
Part 1
Part 1 of 4:
Herb-Roasted Turkey Breasts
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Lift the turkey skin and sprinkle it with spices. Start with 3 pounds (1.4 kg) of turkey breast, thawed following the package’s instructions. Place it on a flat, clean surface, like a cutting board, and gently lift up the skin. Sprinkle it evenly with 4 fresh sage leaves, 1 tbsp (2.4 g) of fresh chopped thyme, 1 tsp (5 g) of salt, and ¼ tsp (0.5 g) of black pepper. [1] X Research source- You can also add other spices to suit your taste, like rosemary or oregano.
Why choose turkey breast? Turkey breast is all juicy, white meat, making it one of the most popular parts of the bird. It’s easier to cook than the full bird too, especially for a small crowd.
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Put the skin back and drizzle the turkey with olive oil. Set the skin back down on top of the spices. Lightly drizzle the turkey breasts with olive oil, which will help it cook better and give it a fuller flavor. [2] X Research sourceAdvertisement
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Bake the turkey for 2-2.5 hours at 325 °F (163 °C). Preheat your oven to 325 °F (163 °C). When it’s ready, place your turkey breasts in a baking dish and use oven mitts to set it inside. Let it bake for 2-2.5 hours, or according to the package instructions, until the turkey reaches an internal temperature of 170 °F (77 °C). [3] X Research source
- The turkey should turn a golden brown when it’s done.
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Let the turkey cool, then slice and serve. Pull out the turkey with oven mitts when you’re done and allow it to cool for about 15 minutes. Then simply slice it width-wise and serve! [4] X Research source
- If you have any leftover, wrap it tightly in plastic wrap and foil and place it in the freezer. When you’re ready to reheat it, place it in a shallow pan with a bit of water and heat it for 15 minutes per pound, until its internal temperature is 160 °F (71 °C).
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Part 2
Part 2 of 4:
Mashed Potato Side Dish for Two
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Bring a pot of water to a boil. Pour water into a medium saucepan and add a generous amount of salt. Set it on the stove over high heat until it starts to boil. [5] X Research source
- You can let the water boil while you start to prep your potatoes.
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Peel 1.5 pounds (0.68 kg) of potatoes and cube them. Use a potato peeler to remove the skin from your potatoes. Using a chef’s knife, cut them in half and then in quarters, lengthwise. Then, chop the quarters into thin strips and finally small cubes. [6] X Research source
- The smaller the cubes, the easier they’ll be to mash later on.
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Boil the potatoes for 15-20 minutes. Once the water is boiling, carefully pour in your potatoes and let them simmer for 15-20 minutes. They should be soft and almost falling apart before you take them off. [7] X Research source
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Warm butter and milk or cream in the microwave. As your potatoes boil, melt 1 tbsp (14 g) of unsalted butter in the microwave until it’s just liquid. In a separate bowl, heat ½ cup (250 mL) of whole milk or heavy cream until it’s warm. [8] X Research source
Tip: For an even richer taste, use heavy cream and add a spoonful of cream cheese or sour cream, too! Let the cream cheese or sour cream warm up to room temperature before adding.
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Drain the potatoes, add the butter, and mash them up. Use potholders to lift the potato pot from the stove and pour the boiling water out in the sink. Set them back on the stove over medium heat and pour in the butter. Stir the potatoes vigorously to help evaporate any residual water and start smashing and breaking them apart with a wooden spoon or fork to get a “mashed” texture. [9] X Research source
- For a smoother texture, use a potato masher.
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Pour in the milk or cream slowly and add salt and pepper to taste. Once all the leftover water has evaporated and you’ve smashed the potatoes to your desired texture, slowly pour in your milk or cream and any cream cheese or sour cream you want to add. Stir continuously as you pour and keep cooking and stirring until the potatoes are hot, smooth, and creamy. Then turn off the heat and serve! [10] X Research source
- Add salt and pepper to taste, and serve with butter or gravy.
- This recipe doesn’t make very much mashed potatoes, but if you still have a bit leftover, you can store them in an airtight container in your refrigerator for up to 5 days.
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Part 3
Part 3 of 4:
Single Serving Stuffing Cups
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Butter your muffin tray and preheat the oven to 300 °F (149 °C). Start to prepare your cooking area by turning on your oven and starting to preheat it. Meanwhile, melt a small amount of butter in the microwave and paint it onto each muffin cup with a pastry brush, making sure to get all sides and the bottom of the cup. [11] X Research source
- Set the muffin tray aside while you prepare the stuffing.
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Toast your cubed bread in the oven for 10 minutes. Place your bread cubes on 2 sheet pans, making sure to keep them to a single layer. Set them inside the oven for about 10 minutes, removing them when they’re just barely toasted. [12] X Research source
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Sauté 1 ⁄ 2 pound (0.23 kg) of pancetta for 7 minutes, then drain the grease. Place your cubed pancetta in a large sauté pan and cook it over medium-high heat, stirring often. Let it cook for 7 minutes, until it’s crispy and lightly browned. Pour the pancetta onto a few paper towels to drain the excess grease. [13] X Research source
- You can also use bacon in a pinch, but it will give your stuffing a smokier flavor.
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Cook the vegetables in the pancetta grease for 10 minutes. Frying the pancetta will leave a few leftover spoonfuls of grease, which you’ll use to cook your veggies! Lower the heat to medium and add your onion, celery, leek, salt, and pepper. Cook them for 10 minutes. [14] X Research source
- The vegetables should be soft and translucent when they’re done.
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Add the sage and thyme to the pan and cook until it’s fragrant, then turn off the heat. Once your vegetables are cooked, add 5 chopped sage leaves and 3 sprigs of fresh thyme. Let the mixture cook until you can just smell the herbs, then turn the heat off. [15] X Research source
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Pour in the pancetta, bread, and chicken stock and toss the mixture. Add the pancetta, bread cubes, and 1 cup (236 mL) of chicken stock into your mixture. Toss everything until the pan is well-mixed. [16] X Research source
Tip: Depending on the saltiness of your pancetta and chicken stock, your stuffing might need a little more salt at this point, or it might be good to go. Do a quick taste test to check, adding more if necessary.
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Mix in 2 lightly-beaten eggs. Crack your two eggs in a separate bowl and beat them just slightly, until they’re somewhat mixed but with lumps still visible. Add them into your stuffing mix and stir it with a spoon. [17] X Research source
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Pack spoonfuls of stuffing into the cups of your muffin tray. Use a spoon to transfer heaps of stuffing into each muffin mold. Pack it in tightly, filling each cup almost to the top. [18] X Research source
- Packing your stuffing tightly will help the stuffing stick together so that your muffins don’t fall apart.
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Bake the stuffing for 20-25 minutes. Set your muffin tray in the oven and bake it for 20-25 minutes, until the top is a bit browned. Remove them with oven mitts when you’re done and let them cool for a few minutes. Then, take each muffin out of the tray by loosening the edges with a butter knife, then popping them out one by one. [19] X Research source
- Serve the stuffing muffins warm. If you have any leftover, place them in an airtight container and refrigerate for up to 5 days.
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Part 4
Part 4 of 4:
Pumpkin Pie Cupcakes
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Preheat the oven to 350 °F (177 °C) and grease a cupcake pan. To start your pumpkin pie cupcake preparation, first set your oven to preheat. Then, hold your cupcake pan over the sink and coat each cupcake mold with baking spray, making sure to hit the bottom and all the sides. Set your cupcake pan aside for now. [20] X Research source
- Try not to get too much baking spray on the edges of the pan.
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Combine your dry ingredients in a bowl. While your oven preheats, combine the ⅔ cup (85 g) of flour, ¼ tsp (1.5 g) of baking soda, ¼ tsp (2 g) of baking powder, and 2 tsp (3.4 g) of pumpkin spice in a medium bowl. Stir them with a wooden spoon until you get an even mixture. [21] X Research source
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Mix together your pumpkin puree, sugar, and other wet ingredients in a separate bowl. Pour 15 oz of pumpkin puree, ¾ cup (170 g) of sugar, 2 eggs, 1 tsp (5 mL) of vanilla, and ¾ cup (177 mL) of evaporated milk into a large mixing bowl. Stir them together to get a smooth, even mixture. [22] X Research source
- You can use a wooden spoon or a whisk to combine the wet ingredients.
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Mix the dry and wet ingredients together. Slowly pour the dry ingredients into the wet mixture. Use a wooden spoon to to mix them together until they’re evenly combined. [23] X Research source
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Spoon the mixture into each cup and bake for 20 minutes. Use a regular spoon to transfer the pumpkin pie mixture into the cups of your cupcake pan. Fill each cup about ⅓ of the way full, which will allow it to rise while baking. Then, set your cupcake pan in the oven to bake for 20 minutes. [24] X Research source
- If you’re using a 12-cup cupcake tray, your mixture should be enough for one batch.
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Let the cupcakes cool, then serve or store in the refrigerator. Take the cupcakes out of the oven when they’re hardening slightly and golden on top. Let them cool in the pan for 20 minutes, then pop them out and let them cool completely on a rack. Top them with whipped cream and cinnamon or pumpkin spice and enjoy! [25] X Research source
- You can store any extra cupcakes in an airtight container in the refrigerator for up to a week.
Tip: These cupcakes are soft and gooey in the middle, similar to a pie filling, so you can get the traditional pumpkin pie flavor and texture!
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Tips
- You can also order your meal pre-made, either by buying frozen foods or ordering from a meal service. Many of them offer small Thanksgiving meals to order, although prices vary.Thanks
- Feel free to mix and match your Thanksgiving meal to include all your favorites as well, like cranberry sauce, corn on the cob, sweet potatoes, and more!Thanks
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Things You’ll Need
Herb-Roasted Turkey Breasts
- Cutting board
- Baking dish
- Knife (to slice and serve)
Mashed Potato Side Dish for Two
- Medium saucepan
- Potato peeler
- Knife
- Bowls
- Fork, wooden spoon, or masher to mash the potatoes
Single Serving Stuffing Cups
- Muffin tray
- Pastry brush
- 2 sheet pans
- Large sauté pan
- Paper towels
- Wooden spoon
- Bowl
- Whisk or fork
- Spoon
- Knife
Pumpkin Pie Cupcakes
- Cupcake pan
- Baking spray
- 2 mixing bowls
- Wooden spoon
References
- ↑ https://ohsweetbasil.com/herb-roasted-turkey-breast/
- ↑ https://ohsweetbasil.com/herb-roasted-turkey-breast/
- ↑ https://ohsweetbasil.com/herb-roasted-turkey-breast/
- ↑ https://ohsweetbasil.com/herb-roasted-turkey-breast/
- ↑ https://www.thekitchn.com/how-to-make-mashed-potatoes-fo-132736
- ↑ https://www.thekitchn.com/how-to-make-mashed-potatoes-fo-132736
- ↑ https://www.thekitchn.com/how-to-make-mashed-potatoes-fo-132736
- ↑ https://www.thekitchn.com/how-to-make-mashed-potatoes-fo-132736
- ↑ https://www.thekitchn.com/how-to-make-mashed-potatoes-fo-132736
- ↑ https://www.thekitchn.com/how-to-make-mashed-potatoes-fo-132736
- ↑ https://www.acozykitchen.com/pancetta-sage-stuffing-muffins/
- ↑ https://www.acozykitchen.com/pancetta-sage-stuffing-muffins/
- ↑ https://www.acozykitchen.com/pancetta-sage-stuffing-muffins/
- ↑ https://www.acozykitchen.com/pancetta-sage-stuffing-muffins/
- ↑ https://www.acozykitchen.com/pancetta-sage-stuffing-muffins/
- ↑ https://www.acozykitchen.com/pancetta-sage-stuffing-muffins/
- ↑ https://www.acozykitchen.com/pancetta-sage-stuffing-muffins/
- ↑ https://www.acozykitchen.com/pancetta-sage-stuffing-muffins/
- ↑ https://www.acozykitchen.com/pancetta-sage-stuffing-muffins/
- ↑ https://omgchocolatedesserts.com/omg-pumpkin-pie-cupcakes/
- ↑ https://omgchocolatedesserts.com/omg-pumpkin-pie-cupcakes/
- ↑ https://omgchocolatedesserts.com/omg-pumpkin-pie-cupcakes/
- ↑ https://omgchocolatedesserts.com/omg-pumpkin-pie-cupcakes/
- ↑ https://omgchocolatedesserts.com/omg-pumpkin-pie-cupcakes/
- ↑ https://omgchocolatedesserts.com/omg-pumpkin-pie-cupcakes/
About this article
Article Summary
X
To make a Thanksgiving dinner for two, start by making the centerpiece of the meal—the turkey! Instead of cooking a whole bird, buy 3 lbs of turkey breast and season it by lifting up the skin and sprinkling it with fresh spices like thyme and sage, plus salt and pepper. Place the skin back on and drizzle the turkey with olive oil, then set it in a baking dish and bake it for 2-2.5 hours at 325 °F. Take it out when it reaches an internal temperature of 170 °F. Let it cool, then slice and serve! For recipes and tips on how to make mashed potatoes, stuffing, and pumpkin pie for two, read on!
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