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THREAD: So, you typically have a big Thanksgiving with family and this year you are having a smaller celebration with just your household because you are following the advice of medical experts, but are now at a loss as to how to prepare such a meal? I am here to help!
Thanksgiving is my favorite holiday! And I’ve lived by myself over 1,000 miles from my nearest family for 15 years. I’ve had to have quite a few Thanksgivings alone, but I LOVE Thanksgiving food. So I’ve found a way to make a meal fit for three or four people.
First, don’t get a full Turkey, even a small one. It will be way too much meat even with leftovers. That said @butterball sells a “Turkey roast” that contains white and dark meat and is the perfect size for a crock pot. You’ll want to get it by tomorrow to make sure it thaws.
Wednesday night leave some butter out to soften. This will help with the Turkey prep and with any pies you might want to make.
Use softened butter to grease the bottom of the crock put then place the Turkey roast skin side up into the crockpot. in a small bowl mix together softened (not melted) butter, salt, pepper, garlic powder, thyme, oregano, savory, paprika and if you want turmeric.
You can also Pat down the Turkey roast with a paper towel lightly, but be careful. Also, I forgot to mention it but make sure to remove the twine and gravy packet.
Once you mix the butter and spices it should create a nice paste like rub. Put that all over the Turkey roast.
Once you mix the butter and spices it should create a nice paste like rub. Put that all over the Turkey roast.
Add some water to the slow cooker or, if you want, a dry white wine. Cover and cook on high for 30 minutes to an hour, then turn it to low. Check it after three hours, you want it to cook to 165. It shouldn’t take any longer than four and a half hours.
So, now let’s talk side dishes. I’ve never made stuffing from scratch personally, and obviously in this case it is technically dressing as you will need to cook it in the oven in a casserole dish. I use Pepperidge Farm stuffing mix, but with a couple twists:
1. I double the number of onions the bag calls for, because I feel like they bring out the flavor of the bread.
2. I sprinkle Lawry’s seasoning salt and some poultry seasoning over the top of the mixture before I bake it.
2. I sprinkle Lawry’s seasoning salt and some poultry seasoning over the top of the mixture before I bake it.
If you like crispy stuffing, use a cake pan. If you prefer softer stuffing, use a round casserole dish and cover it with tin foil (if it doesn’t have a lid).
Mashed potatoes are simple enough. If you are going to maximum low effort, I suggest Yukon gold potatoes, because you don’t even need to peel them at all because the skins are relatively soft and don’t have that tough texture russets have. They also need less butter!
I suggest using a mixture of whole milk and sour cream to make mashed potatoes, this will give it a nice thick texture to hold the gravy, while also giving it a more complete flavor.
I also suggest buying a stick of really good butter. Use 2/3 of it on the potatoes.
I also suggest buying a stick of really good butter. Use 2/3 of it on the potatoes.
The other third? Use that for rolls. Honestly I’m going to let you decide what rolls you want to use because there are a ton of options. I have two different kinds myself. But good butter is key!
I’m not a green bean casserole person, but the recipe is easy. I usually just steam some full green beans instead, then add some melted sea salt butter on top.
Cranberry sauce: just use the can. Seriously the taste to effort ratio to make homemade cranberry sauce is just not worth it for a small group, especially if you’re making more food than usual.
I know that didn’t cover every side dish, and if you have questions about any specific side dish just reply and I will try and help.
Now let’s talk pie.
Now let’s talk pie.
So I have a couple of suggestions for pies based on taste. First, unless you enjoy it or you’re trying to impress someone, just use a frozen store bought crust. I use the deep dish crusts and let them thaw completely.
Then right before you fill the crust you cover the whole thing in melted butter with a pastry brush. You’ll thank me later.
If you have kids that are big chocolate fans, I suggest chocolate chip pie. Unless you love them, leave out the walnuts and use a whole bag of chocolate chips. https://www.afamilyfeast.com/toll-house-chocolate-chip-pie/
Prefer a fruitier pie? Skip apple (so much peeling) and make a mixed berry pie with crumb topping. Apple pies, while delicious, are a lot of work compared to a mixed berry pie. https://www.onelovelylife.com/triple-berry-crumble-pie/
If you prefer a more custard like pie, I suggest buttermilk pie, which is on the easier side of pies to make and really delicious. https://addapinch.com/buttermilk-pie-recipe/
Finally this year I am making just one pie for me (I typically make somewhere around eight pies for work, it’s an annual tradition), a cinnamon pie: https://www.aspicyperspective.com/cinnamon-pie/
