For many of us, Thanksgiving is one of our favorite days of year – a chance to feast with friends and family. However, due the ongoing pandemic, the holiday is going to look a bit different this year. Many of us will be having intimate gatherings with only immediate family instead of a house full of people. But that doesn’t mean that we have to miss out on all the flavors and foods of a traditional Thanksgiving feast. Here are a few recipes for a scaled down holiday meal that’s no less special and delicious. Please share your feedback with us if you try any of these out.
NY Times Turkey Thighs with Pickled Cranberries & Onions
Makes 2 servings
2 garlic cloves, finely grated, pressed or minced
1 tablespoon minced fresh thyme leaves, preferably lemon thyme
1 ½ pounds bone-in, skin-on turkey thighs (2 medium thighs)
Kosher salt and black pepper
1 medium red onion, thinly sliced
½ cup coarsely chopped fresh or frozen cranberries
1 tablespoon fresh lime juice
2 teaspoons granulated sugar
2 tablespoons unsalted butter, cut into cubes
¼ cup chopped fresh cilantro, basil or parsley leaves, for serving
Finely grate 1/2 teaspoon zest from the lemon and put it in a small bowl with the garlic and thyme. Halve the lemon and squeeze 1 tablespoon of the juice into the bowl. Mix everything into a paste.
Pat the turkey thighs dry and season with salt and pepper. Smear turkey with the paste and place thighs on a plate. Refrigerate, uncovered, so the skin can dry out, for at least 2 hours and up to 2 days.
Meanwhile, squeeze the remaining juice from the lemon halves into a medium bowl. Add the onion, cranberries, lime juice, sugar and 1/4 teaspoon salt, tossing well. Let the mixture sit at room temperature, tossing occasionally, until the onions wilt and turn pink, 1 hour. Cover and refrigerate until serving. (These can be made up to 3 days in advance.)
Heat oven to 375 degrees. Put turkey thighs on a baking pan and dot with butter. Roast the thighs for 40 to 50 minutes, until the skin is crisp, the meat is cooked through and the juices run clear. (No need to rest here.)
Delish’ Stuffin Muffins
Makes 12 servings
4 tbsp. butter
1 lb. pork sausage, casings removed
1 medium onion, diced
2 cloves garlic, minced
1 1/2 c. celery, diced
1 egg, lightly whisked
1 tsp. thyme
1 tsp. rosemary
1 tsp. ground sage
8 cups bread cubes (about 1 loaf)
Freshly ground black pepper
2 c. chicken broth
nonstick cooking spray
Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with cooking spray.
Melt butter in a medium skillet over medium heat. Add sausage and cook until browned, breaking up the meat with a wooden spoon. Add the onion and celery and continue to sauté until the vegetables have softened, about 5 minutes. Stir in garlic, thyme, sage and rosemary. Season with salt and pepper to taste. Remove from heat to let cool slightly.
Combine bread cubes, sausage mixture and chicken broth in a large bowl. Season with salt and pepper if necessary.
Divide stuffing mixture between muffin tin cups. Bake until warmed through and golden on top, about 25-30 minutes.
NY Times Maple-Roasted Squash with Sage & Lime
Makes 2 servings
3 tablespoons maple syrup
Large pinch of ground cayenne or chile powder
2 tablespoons unsalted butter, cut into 1/2-inch cubes
½ teaspoon kosher salt
¼ teaspoon black pepper
Large pinch of coriander seeds
1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don’t have to peel it)
Fresh lime juice, for serving
1 tablespoon chopped fresh sage leaves, for serving
Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It’s not necessary but will prove helpful when cleaning up.)
In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.
NY Times Pumpkin Sticky Toffee Pudding
Makes 2 servings
For the puddings:
1 tablespoon unsalted butter, cut into 1/2-inch cubes, plus more for greasing
¼ cup/55 grams pitted, chopped dates
¾ teaspoon finely grated lemon zest
½ teaspoon baking soda
2 tablespoons boiling water
½ cup pumpkin purée (not pumpkin pie filling)
¼ cup/55 grams dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom or ginger
Pinch of ground cloves
⅛ teaspoon fine sea salt
½ cup/65 grams all-purpose flour
Flakey sea salt, for serving
Crème fraîche, sour cream or plain yogurt, for serving
For the sauce:
¼ cups/55 grams dark brown sugar
3 tablespoons pumpkin purée (not pumpkin pie filling)
2 tablespoons heavy cream
Large pinch of fine sea salt
¼ cup/55 grams unsalted butter (1/2 stick), cubed
1 tablespoon bourbon or brandy (optional)
Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).
Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.
Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.
Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.
Delish’ Cranberry Mimosas
Makes 2 servings
2 tbsp. sugar
1 cup sweetened cranberry juice
1 bottle champagne
12 fresh cranberries
4 small sprigs fresh rosemary
Rim champagne flutes with lime and dip in sugar.
Pour 1/4 cup cranberry juice into each glass and top with champagne.
Use a toothpick to poke a hole through cranberries.
Thread rosemary skewer through cranberries and garnish mimosas.
For more information and where to source ingredients, find the original recipe here.