Just the two of you for the holidays? Here is an easy, delicious menu of classic dishes that makes just enough for one meal for two people without tons of leftovers.
Roasted Turkey with Sweet Potatoes
1 1-lb boneless turkey breast
3 medium sweet potatoes or yams, peeled, quartered length-wise
2 tablespoons olive oil
1 teaspoon dried thyme
sea salt and pepper to taste
6 cups water
1/4 cup sea salt
1/4 cup cane sugar or brown sugar
- Place the water, salt, and sugar in a pot or bowl and whisk to dissolve salt and sugar. Add the turkey breast and cover. Let it sit in the refrigerator for at least 12 and up to 24 hours.
- Preheat the oven to 425°F. Remove the turkey breast and pat dry with paper towels. Discard the brine solution. Sprinkle pepper over the turkey.
- Toss the sweet potatoes with the oil, thyme, salt and pepper.
- Place turkey breast in a roasting pan and arrange the sweet potatoes around it. Roast for 1 hour, or until an internal thermometer reads 165°F. (If your breast is larger it will take longer; you may have to remove the sweet potatoes before the breast is done.) Remove from the oven. Cover lightly with foil and let sit for 10 minutes before slicing the turkey breast. Cut into slices and serve with sweet potatoes.
3 tablespoons butter
4 tablespoons flour
2 cups chicken or turkey broth
1 teaspoon salt
1/4 teaspoon pepper
Melt the butter in a small saucepan over medium heat, then add the flour and blend thoroughly with a whisk. (A flat whisk is perfect for this.) Cook for about a minute. Slowly add the broth, whisking continuously. Season with salt and pepper. Bring to a boil, reduce heat to low, and cook for about 5 minutes.
Garlic Mashed Potatoes for Two
2 large russet potatoes, peeled, cubed
4 large garlic cloves, peeled
1 teaspoon sea salt
1 tablespoon butter
1/2 cup hot milk
Sea salt to taste
1 teaspoon olive oil
Add the potatoes, garlic, and salt to a pot, cover with water, and bring to a boil. Reduce heat to medium and cook for 15 minutes or until potatoes are fork tender. Drain and return potatoes to pot. Mash potatoes and garlic with a masher. Add butter and mash and stir to melt. Stir in hot milk and sea salt. Taste and adjust seasoning.
Easiest Cranberry Sauce
You will have leftovers of the cranberry sauce but you can enjoy it with plain yogurt, brushed on meats, in grilled sandwiches, on toast, or with oatmeal.
1 bag (12 oz) cranberries
3/4 cup cane sugar
Pinch sea salt
1 cup water
In a medium saucepan, combine cranberries, sugar, salt, and water; bring to a boil. Reduce heat to low and cook until cranberries start popping and become soft, about 10 minutes. Allow to cool. Will keep for several weeks in the refrigerator.
Green Beans with Almonds and Browned Butter
1/2 pound green beans, trimmed
2 tablespoons butter
2 tablespoons sliced almonds
- Boil or steam the green beans until tender. Drain and place in a serving dish. While the beans are cooking make the butter sauce.
- Add the butter and almonds to a small skillet on medium-low heat. As the butter melts, it will begin to foam. The color will progress from yellow to golden, to a toasty-brown. Once you smell that nutty aroma, take the pan off the heat.
- Pour the browned butter and toasted almonds over the green beans. Sprinkle with sea salt and serve immediately.
Stuffing for Two
8 slices bread, cubed
3 tablespoons butter
1 stalk celery, diced small
1/2 cup onion, diced small
1 teaspoon dried sage
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1/2 cup (or more) chicken broth
- Spread the bread cubes on a baking sheet and toast at 300°F in the oven until dry, about 15 minutes. Place cubes in a large bowl.
- Turn oven up to 350°F. Grease an 8-inch square baking pan.
- Heat butter in a skillet over medium heat. Saute the celery and onion until soft, about 10 minutes. Stir in herbs. Add onion mixture to the bread cubes and toss to coat.
- Drizzle the broth over the cubes and toss until the dressing is moist but not soggy, adding more broth if needed. Press the dressing firmly into the prepared pan and cover with foil.
- Bake for 30 minutes. Uncover and bake for 10 more minutes.
Apple Crisp for Two
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter, softened
1/4 cup chopped walnuts or pecans
2 Granny Smith apples, peeled, thinly sliced
1 teaspoon lemon juice
1 tablespoon cane sugar
1 teaspoon all-purpose flour
- In a small bowl, mix the flour, oats, brown sugar, cinnamon, and salt. With a food processor, a pastry blender, or your fingers work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into mixture.
- In a separate bowl, toss the apples with the lemon juice. Sprinkle with the sugar and flour, toss to coat, and pour into a 6-inch heavy skillet or pan. Sprinkle topping over apples.
- Bake at 375°F until golden brown, about 30 minutes. Remove from oven and let cool for 10 minutes before serving. Serve with vanilla ice cream or whipped cream if desired.