Although Thanksgiving is most often associated with a large gathering of friends and family, there's nothing wrong with a more intimate two-person feast. Here are some suggestions for dishes for the main course, a few sides, and two tasty desserts.
Cornish game hens for two
- 1/2 teaspoon salt
- 1/2 teaspoon dill weed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1 Cornish game hen (20 to 24 ounces), split lengthwise
- 1-1/2 teaspoons olive oil
- 3 tablespoons chopped green onion
- 1/4 teaspoon minced garlic
- 1/4 cup chicken broth
- 2 tablespoons thawed orange juice concentrate
- 2 tablespoons slivered almonds, toasted
- 1-1/2 teaspoons minced fresh parsley
- 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.
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-wheat bread, crusts removed, torn into bite-size pieces
- 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
- 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.
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 large crisp apples, such as Gala, cored and cut into 3/4-inch pieces
- 2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
- 1/4 cup golden raisins
- 1/2 lemon, juiced
- 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.
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
- 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.
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
- 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.
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
- 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.
Chocolate souffle for two
- 2 teaspoons granulated sugar
- 1/2 cup water
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa
- 2 tablespoons milk
- 1-1/2 teaspoons all-purpose flour
- 1 large egg yolk
- 1/8 teaspoon vanilla extract
- 1 large egg white
- 1/8 teaspoon cream of tartar
- 1 tablespoon granulated sugar
- 2 teaspoons powdered sugar
- 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.