Thanksgiving Recipes for Two

Thanksgiving doesn't have to mean a crowd of folks and hours of labor. Enjoy a simple, savory feast with Thanksgiving recipes for two.


| October/November 2000


Make the holiday simpler with these Thanksgiving recipes for two.

With family members relocating to the Earth's four corners, there are many empty chairs at the Thanksgiving table. Instead of slumping into turkey day doldrums, consider the advantages a small feast has to offer: There's less planning, cooking and cleanup, thus more time for the kitchen crew (me) to watch football. All it takes is Thanksgiving recipes for two. Plus, we have an excuse to break away from the traditional and predictable Thanksgiving fare and eat whatever we desire, not knowing for sure what the Pilgrims ate anyway. We're also free to attend a late-afternoon movie.

Last year, our son decided not to drive his aging Trooper across two states (it already had 150,000 miles on it). My mother-in-law was out of town, and the friends who usually fleshed out our Thanksgiving guest list had made other plans. So we made a lot of phone calls, my husband grilled a rolled turkey breast on the Weber, and we redefined the holiday. And yes, I did use the heirloom china and get out the nice tablecloth.

Herb-Roasted Turkey Breast Recipe (Serves 2-4, with leftovers)

For the two of us, I bought a naturally raised, three-pound boneless breast.

3-4 lb free-range, naturally raised or organic-rolled turkey breast
2 tbsp olive oil
4 large cloves garlic, peeled and thinly sliced
1 tbsp each fresh rosemary leaves, thyme leaves
4 sage leaves, chopped (optional)
Coarse salt and coarsely ground pepper

Preheat the oven to 350 degrees. Wash the turkey and pat dry with paper towels. If there's a string holding the turkey roll together, leave it on. Place the turkey on a rack or on foil and put it in a baking pan. Rub the turkey with olive oil, then cut small slits all over and insert the garlic slices. Run your thumb and finger down the stems of the herbs to pull off the leaves. Chop the herbs and sprinkle evenly over the meat, and season to taste with salt and freshly ground pepper.





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