Scaling Down, Celebrating Big for a Small(er) Thanksgiving

By CINDY COOPWOOD and CORDELIA CAPPS    Photography by ANNA SATTERFIELD

Recipes for Hosting a Small Thanksgiving

     Thanksgiving conjures up images of huge family gatherings, but sometimes, there is a limited number around the table—and that’s okay! Having a smaller Thanksgiving gathering some years can offer many advantages. A more intimate gathering makes meal preparation far easier, with a simpler menu and fewer dishes to juggle. You can set just one table, creating a cozy atmosphere where everyone is part of the same conversation, making the time together more meaningful. Plus, with fewer guests, there’s more time to relax and maybe even enjoy a cocktail before dinner without the usual rush. Cleanup is quicker, and the overall vibe feels more relaxed, giving everyone a chance to savor the holiday in a less hectic way. These five recipes are perfect to include if you’re hosting a smaller crowd this year! Happy Thanksgiving!

AIR FRYER TURKEY

3-pound boneless turkey breast
5 tablespoons butter, softened (use real butter)
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon rosemary, dried or 1½ teaspoons fresh, chopped
½ teaspoon thyme, dried or 1½ teaspoons fresh, chopped
1/2 teaspoon paprika, regular or smoked
¼ teaspoon ground sage
¼ teaspoon black pepper

     Bring turkey breast out and let it sit on the counter for 30 to 45 minutes before starting the process.

     Preheat the air fryer to 360 degrees.

     Remove turkey breast from the packaging and pat dry with paper towels.

     Mix spices in a small bowl, then add softened butter, mixing well. Rub mixture under the skin as you are able. Leave a little bit to rub over the top of the skin as well. If netting is included, don’t remove it, instead try to lift and stretch netting to get as much of the mixture under the skin as possible.

     Place coated boneless turkey breast in the air fryer for an hour, rotating and turning about every 15 minutes, until the internal temperature reaches 165 degrees.

     If it’s browning too much, cover turkey with foil, until it reaches the correct internal temperature. If needed, keep cooking in air fryer at 10 minute intervals, taking the temperature until it reaches 160 to 165 degrees. Once your turkey breast reaches 160 to 165 degrees, remove from fryer and set on a cutting board, tenting with foil and allowing to rest 10 to 15 minutes before carving.

TIPS
Dry the turkey well before seasoning it, or the butter will not stick to it.
If the boneless turkey breast has a string net on it, leave it on and gently work to loosen the skin. Tuck the seasoned butter under the skin the best you can and spread all over as well. 
•  Thaw a frozen turkey breast in the refrigerator for 2 days. If you need it faster, place the unopened turkey in a bath of cold water.

BACON MUSHROOM DRESSING

10 cups cornbread, cubed in ½- to 1-inch pieces
2 tablespoons olive oil
2 cups leeks, chopped
2 cups mushrooms, chopped
2 cloves garlic, minced
1 teaspoon salt
3 tablespoons fresh parsley, chopped or 3 teaspoons dried
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
4 tablespoons butter
2 to 3 cups low-sodium broth (or more)
4 slices bacon, chopped and cooked
½ teaspoon ground pepper

     At least one day before, make your favorite cornbread recipe. We think it’s best baked in a cast-iron skillet. Once baked and cooled, cube or crumble cornbread into chunks. Allow to dry out and become stale; another option is to toast if lightly to dry out. Tip: Store-bought cornbread may be used as well—just be sure to break it up and allow to dry out.

     Preheat oven to 275 degrees. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl. Increase oven temperature to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray.

     Fry bacon in cast-iron skillet until done, but not overcooked. Remove from skillet and set aside, leaving drippings in pan. Add leeks and mushrooms to drippings; cook over medium heat, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and continue to cook a little longer, until tender. Add garlic and cook, stirring, for 30 seconds. Stir in herbs and cook for about 30 seconds. Add all ingredients (vegetables, bacon, butter, broth and seasonings) to cornbread in large bowl. Toss together until broth is absorbed. Transfer mixture back to the to the cast-iron skillet. Spray one side of a piece of foil with cooking spray and cover the dressing, sprayed-side down.

     Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.

CRANBERRY SAUCE

2 cups cranberries
1½ cups water
½ cup orange juice
1 cup sugar
1 tablespoon orange rind, grated

     Wash and sort the cranberries. Place in pan with water and orange juice; add sugar. Cook until the berries all pop and sauce begins to thicken. Stir in the orange rind. Allow to cool before serving. This may be made a day or two in advance and refrigerated until ready to serve.

SAUTEED BRUSSELS SPROUTS WITH TRUFFLE OIL

     Think you don’t love Brussels sprouts? Think again. These are shredded, stir-fried and drizzled with truffle oil–even your kids will like them.

1 pound fresh Brussels sprouts, stems trimmed
2 teaspoons garlic, pressed (about 2 large cloves)
½ teaspoon coarse salt, plus additional
3 tablespoons butter
¼ cup vermouth or water
Freshly ground black pepper
2 teaspoons white truffle oil
1¼ cup almond slivers, toasted

     Fit a food processor with a slicing blade. With the motor running, drop the Brussels sprouts down the feed tube, using the hopper to push the sprouts through to ensure better slices. (Instead of a food processor, you can use a mandoline or a sharp knife). In a small bowl, mash the garlic and salt together. Heat a 12-inch skillet over medium until warm. Add the garlic paste and butter; cook until fragrant, about 30 seconds. Add the sliced sprouts to the skillet and toss gently until coated with the butter. Sauté for about 1 minute until the sprouts are crisp and slightly browned. Toss and cook for about 1 more minute. Pour in the vermouth, stir and sauté until the sprouts are crisp-tender, but still bright green, about 1 to 2 more minutes. Remove from heat and season with salt and pepper. Drizzle with the truffle oil, add the almonds, and toss. Transfer to a serving dish and serve immediately.

Serves 4

SWEET POTATO BITES

4 medium sweet potatoes, peeled and sliced into ¼-inch thick rounds
2 tablespoons butter, melted
1 teaspoon maple syrup
Kosher salt
1 10-ounce bag marshmallows
½ cup pecan halves

     Preheat oven to 400 degrees. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt. 

     Bake until tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven and switch oven to broil. 

     Top each sweet potato round with a marshmallow and broil until puffed and golden. Immediately top each marshmallow with a pecan half and serve.

Yields 6 to 8

PARMESAN ROASTED GREEN BEANS

1 pound fresh green beans, trimmed
2 tablespoons olive oil
½ teaspoon salt, or to taste
2 cloves garlic, finely chopped
¼ teaspoons freshly ground black pepper, plus more
½ cup shredded Parmesan
¼ cup shredded mozzarella

     Preheat oven to 425 degrees. On a large sheet pan, toss green beans with oil and salt. Bake, toss, after 7 minutes until beans are crisp-tender, 10 to 15 minutes.

     Toss green beans again; sprinkle with garlic and ¼ teaspoon pepper. Top with Parmesan and mozzarella. 

     Heat broiler. Broil beans, watching closely, until cheese is melted and golden brown, 2 to 3 minutes. Season with more pepper if desired and serve.

THANKSGIVING SANGRIA

     A smaller, less hectic gathering allows time to celebrate with a pre-dinner cocktail. A batch cocktail recipe, like this sangria, makes it even simpler!

1 bottle Malbec wine
2 cups apple cider
½ cup vodka
½ of an orange, thinly sliced and quartered
½ of a green pear, chopped
½ of a Honeycrisp apple, chopped
½ cup cranberries
3 cinnamon sticks

     In a large pitcher, combine all ingredients. Stir well and then refrigerate until ready to serve. The sangria is best made the day before you plan to enjoy it or given at least 8 hours in the refrigerator. Stir before pouring into glasses. Spoon some of the fruit into each glass if desired. Enjoy!

Makes 1 pitcher

PEARS BAKED IN CREAM

     This elegant but simple recipe is indulgent and perfect to make in fall when Pears are ripe. It’s a long-time favorite from the first Martha Stewart book, published in 1983!

2 tablespoons unsalted butter
2 Bartlett or Bosc pears, unpeeled, halved, and cored
½ cup heavy cream
2 tablespoons sugar

     Preheat oven to 400 degrees. Butter a shallow baking dish with 1 tablespoon butter and sprinkle 1 tablespoon sugar over the bottom. Put the pears, cut side down, in the dish. Sprinkle with remaining sugar and dot with butter. Bake for 10 minutes. Remove from oven, pour the cream over the pears, and return to the oven for 20 minutes more. Serve warm.

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