Thanksgiving For Two Recipe

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Thanksgiving for two

michelle 'FLAME' kelley

By
@flameswithinice

this is a complete Thanksgiving meal
for two.


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Comments:

Serves:

2

Method:

Bake

Ingredients

CORNISH GAME HENS FOR TWO

1/2 teaspoon salt 1/2 teaspoon dill weed 1/2 teaspoon dried oreg
1/4 cup chicken broth 2 tablespoons thawed orange juice concentrate 2 tablespoons slivered almonds, toasted 1-1/2 teaspoons minced fresh parsley

TURKEY AND STUFFING FOR TWO

2 teaspoons extra-virgin olive oil, divided 2 teaspoons butter, divided 1 small shallot, chopped 1 stalk celery, chopped 1/2 teaspoon dried rubbed sage 1/2 teaspoon dried thyme 2 (3- to 4-ounce) skinless turkey breast cutlets 4 slices stale whole-whe
2 tablespoons plus 1/4 cup reduced-sodium chicken broth 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup dry vermouth or dry white wine

WALDORF SALAD FOR TWO

1/2 cup walnuts halves, sliced almonds or pecan pieces, toasted 1/2 cup yogurt 2 tablespoons mayonnaise 2 tablespoons fresh flat-leaf parsley, minced 1/2 teaspoon nutmeg 1 teaspoon honey 1/2 lemon, zest finely grated freshly ground black pepper 2 lar
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped) 1/4 cup golden raisins 1/2 lemon, juiced

CORN PUDDING FOR TWO

2 ears corn, kernels scraped from cob 1/4 cup chopped cilantro 1 tablespoon all-purpose flour 1 teaspoon granulated sugar pinch salt 2/3 cup milk 1 large egg, lightly beaten

GINGERED SWEET POTATO MASH FOR TWO

1 large sweet potato, peeled and cubed 1 tablespoon chopped crystallized ginger 2 teaspoons butter 2 teaspoons maple syrup 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon pepper

AUTUMN FRUIT CRISP FOR TWO

1 large tart apple, peeled and sliced 1 pear, peeled and diced 1/2 cup dried cranberries 1 tablespoon lemon juice 2 tablespoons brown sugar 2 tablespoons quick-cooking oats 2 tablespoons butter, melted dash ground cinnamon

CHOCOLATE SOUFFLE FOR TWO

⅓ cup semisweet chocolate chips 1 tbsp unsalted butter ½ tsp vanilla extract 1 large egg yolk 1 tbsp warm water
1/8 teaspoon vanilla extract 1 large egg white 1/8 teaspoon cream of tartar 1 tablespoon granulated sugar 2 teaspoons powdered sugar

Directions Step-By-Step

1
directions are in order of what the ingredients are for:
2
Cornish game hens for two

Serves 2
Directions:

In a small bowl, combine the first five ingredients;

sprinkle over hen halves.
In a small skillet, cook hen halves over medium-high heat

in oil until browned on both sides.
Transfer to an ungreased 11x7-inch baking dish; set aside

and keep warm.
In the same skillet, saute green onion and garlic until

tender.
Stir in broth and orange juice concentrate; pour over hen

halves.
Bake, uncovered, at 350 degrees F for 35-40 minutes or

until meat is tender and juices run clear.
To serve, drizzle with pan juices and sprinkle with

almonds and parsley.
3
Turkey and stuffing for two

Serves 2
Directions:

Preheat oven to 375 degrees F.
Heat 1 teaspoon oil and 1 teaspoon butter in a medium

nonstick skillet over medium heat.
Add shallot and celery; cook, stirring occasionally,

until softened, 2 minutes.
Transfer the mixture to a medium bowl, stir in sage and

thyme; let cool for 5 minutes.
Meanwhile, place cutlets between sheets of plastic wrap

and pound with the smooth side of a meat mallet or a

heavy skillet until 8 to 10 inches wide and less than 1/4

inch thick. Be careful not to tear the meat. Remove the

top sheet.
Add bread to the celery mixture; stir in 2 tablespoons

broth, salt and pepper.
Place half the stuffing mixture in the middle of one of

the pounded cutlets; compress the stuffing into a log.
Fold and roll the meat over the stuffing. Tie in three

places with kitchen string.
Repeat with the remaining stuffing and the second cutlet.
Heat the remaining 1 teaspoon oil and 1 teaspoon butter

in a medium ovenproof skillet over medium heat.
When the butter melts, add the turkey rolls and brown on

all sides, turning occasionally, about 4 minutes.
Transfer the skillet to the oven and bake until the

turkey is cooked through, about 20 minutes.
Transfer the rolls to a serving plate; tent with foil to

keep warm.
Return the skillet to medium-high heat (take care, the

handle will still be hot); add vermouth (or wine).
Cook until dark and almost completely evaporated,

scraping up any browned bits, about 2 minutes.
Add the remaining 1/4 cup broth; cook for 1 minute, just

to reduce slightly.
Remove the string from the turkey; cut into 1/2-inch-

thick slices, if desired, and spoon half the sauce over

each portion. Serve warm.
4
Waldorf salad for two

Serves 4
Directions:

Whisk the yogurt, mayonnaise, parsley, nutmeg, honey and

lemon zest in a large bowl and season generously with

pepper.
Add the apples, celery and raisins to the bowl, and

sprinkle with the lemon juice; then toss with the

dressing.
Cover and refrigerate if not serving immediately.
5
Corn pudding for two

Serves 2
Directions:

Preheat the oven to 350 degrees F with rack in the

middle. Butter a small shallow baking dish.
Pulse half of the corn in a food processor until coarsely

chopped.
Transfer to a bowl and stir in the herbs, flour, sugar,

salt and remaining corn.
Whisk together milk and egg and add to bowl with the

corn; atir until just combined.
Pour into baking dish and bake until the center is just

set, about 30-35 minutes. Let stand 15 minutes before

serving.
6
Gingered sweet potato mash for two

Serves 2
Directions:

Place potato in a small saucepan and cover with water; bring to a boil.
Reduce heat; cover and cook for 10-15 minutes or until tender and drain.
In a small bowl, mash potato with remaining ingredients. Serve warm.
7
Autumn fruit crisp for two

Serves 4
Directions:

Place prepared apple and pear in an ungreased 2-cup baking dish; sprinkle with dried cranberries and lemon juice.
Combine the brown sugar, oats, butter and cinnamon; sprinkle over fruit.
Cover and bake at 350 degrees F for 30 minutes.
Uncover; bake 15 minutes longer or until apple and pear are tender.
Serve with whipped cream or ice cream if desired.
8
Chocolate souffle for two

Serves 2
Preheat oven to 350 degrees F.
Coat 2 cup-sized ramekins with cooking spray and sprinkle with 2 teaspoons granulated sugar. Place the ramekins on a baking sheet; set aside.
Combine water and next 5 ingredients (water through egg yolk) in the top of a double boiler.
Cook over simmering water until thick (about 10 minutes), stirring constantly with a whisk.
Remove from heat; add vanilla.
Beat egg white and cream of tartar at high speed of a mixer until soft peaks form.
Gradually add 1 tablespoon granulated sugar, beating until stiff peaks form.
Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
Spoon evenly into prepared ramekins.
Bake for 20 minutes or until puffy and set.
Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.

About this Recipe

Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy