If you can't visit family due to the COVID-19 pandemic, host a virtual Thanksgiving dinner instead. USA TODAY
Thanksgiving gatherings will be smaller — if we’re able to have them at all. To say we’re all in need of comfort food this holiday season is an understatement.
Baking a mammoth bird may not make sense, but a turkey breast is manageable and won’t produce leftovers for days. With savory gravy ladled over make-ahead mashed potatoes, it will do just fine, whether dining is for one or a few.
If turkey isn't to your taste, chicken and dressing casserole is a prefect substitute. Or, use it as a side and add turkey gravy for even more flavor.
To make adapting a little bit easier this Thanksgiving, here's a few recipes.
No Fuss, No Muss Turkey Breast
5-6-pound bone in turkey breast, thoroughly thawed
2 yellow onions, peeled and halved
For Turkey Butter:
1 stick of unsalted butter, softened (or butter substitute)
1 tablespoon each: minced garlic, dry mustard, fresh rosemary, sage and thyme leaves, finely chopped
1 teaspoon each of salt and freshly ground pepper (or use Mrs. Dash)
Mix ingredients together.
To prepare turkey: Loosen skin from thawed turkey and pat breast dry. Use a small knife to cut slit on one side to separate skin from flesh. Using a butter knife, lift skin and coat breast with half of the butter. Coat the surface skin, including underside, with remaining butter. (If you prefer a lot of butter, simply double the recipe and amounts used to coat breast and skin.)
Season skin by sprinkling lightly with ½ teaspoon each salt and pepper or Mrs. Dash.
Place onion halves in bottom of 5 quart or larger Crockpot. Place turkey on top, skin side up. Cook 6 hours on low (check temperature after 5 hours) until internal temperature reads 165 degrees when meat thermometer is inserted into the middle.
Transfer turkey to baking tray (reserve juices in Crockpot). Cover loosely with foil, rest for 20 minutes. Preheat oven broiler to high.
Important step for browning: Drizzle turkey very lightly with olive oil, not butter, to avoid burning. Place on a metal pan and put under a broiler at least 12 inches from heat for 5 to 10 minutes until skin is crispy. Watch very closely to make sure skin doesn’t burn. Serve with gravy.
No Fuss, No Muss Turkey Gravy
Crockpot juices (supplement with chicken broth or stock if desired)
½ cup water
¼ cup all-purpose
Ladle cooking juices from bottom of Crockpot into a bowl and press juices out of onions; set aside. In a non-stick skillet, mix flour and water until smooth, then stir in cooking juices. Bring to a boil; cook and stir until thickened, 3-5 minutes.
Note: Adjust Crockpot cooking time for larger turkey breasts. Meat is lean, so serve warm to maintain moistness.
Full Meal Chicken and Dressing Casserole
2-3 pounds boneless chicken breast filets or tenders, cooked and shredded (about 4 cups)
6 cups coarsely crumbled cornbread (I don’t recommend Jiffy Mix for this recipe)
8 slices white bread, torn
3 ½ cups chicken broth
2 cans condensed cream of chicken soup
1 medium onion, chopped
2 stalks celery, chopped
4 eggs, slightly beaten
½ teaspoon pepper
¼ teaspoon salt
½ cup butter, cut into small
Heat oven to 400 degrees Spray 13x9-inch glass baking dish with cooking spray. In a large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
Bake uncovered about 45 minutes or until bubbly and golden brown
Addictive Green Beans and Bacon
2 pounds fresh or frozen green beans (I prefer French style, but you can use cut beans)
1 pound bacon
1 stick butter
½ cup brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder or 2 teaspoons minced garlic
Preheat oven to 350 degrees. If using fresh green beans, trim ends and blanch for 5 minutes in salted boiling water. Prepare frozen beans according to package directions.
Pour drained green beans into a lightly buttered 13x9 inch baking dish.
In skillet, fry bacon until just done, but not super crispy. Drain grease from bacon, chop coarsely on a cutting board and place pieces over green beans.
In medium saucepan, melt butter, then add brown sugar, soy sauce, Worcestershire sauce and garlic to melted butter. Pour butter mixture over green beans and bacon. Lightly toss with spoon to coat beans. (I added a little bacon grease to the beans, but this is optional.)
Bake for 30 minutes or until beans are bubbly and bacon is crisp.
Make-ahead Mashed Potatoes
6 cups of instant mashed potatoes (I use a large box of Hungry Jack)
1 cup sour cream
4 ounces cream cheese
1 teaspoon salt
½ teaspoon black pepper
¼ cup unsalted butter, sliced thin
½ teaspoon paprika
For garnish: sprinkle of paprika and chopped chives (optional)
Preheat oven to 350 degrees. Prepare instant potatoes according to package directions. Make them thicker than normal by adding in extra flakes, but don’t overdo it.
Once prepared, blend in sour cream, cream cheese, salt, pepper and paprika.
Pour into a buttered 13x9 baking dish. Place slices of butter over the top. Add a sprinkle of paprika and chives, if desired. Bake for 30-40 minutes. (This can be assembled the night before, covered and placed in the refrigerator before baking on Thanksgiving.)
Buy a pie
Sometimes, buying a dessert just make sense.
Marie Callendar’s Pecan, Dutch Apple or Lattice Apple Pies all possess above-average crusts, not-so-sweet fillings and crunchy, almost-homemade toppings. At less than $10 each, pies are a delicious, economical dessert. If you want to pass it off as your own, simply transfer it before baking into one of your own pie plates. Top with ice cream or whipped cream and serve.
Kara Kimbrough is a freelance food and travel writer from Mississippi. Contact her at kkprco@yahoo.com.
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The Link LonkNovember 24, 2020 at 06:05PM
https://www.clarionledger.com/story/magnolia/taste/2020/11/24/easy-recipes-ideas-small-thanksgiving-kara-kimbrough/3774565001/
No crowd at Thanksgiving? Adjust your holiday with these 5 easy recipes - Clarion Ledger
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