Melissa Clark is a food writer, author, and host of our new podcast Weeknight Kitchen with Melissa Clark. If you like, line a rimmed baking pan with parchment paper or foil. Scrape batter into the prepared ramekins, and bake until just firm when pressed in the center, 28 to 35 minutes. Bake until golden brown and firm, about 30 minutes. Turn off heat and mix in salt, pepper and coriander. It's pretty easy to halve or quarter most mashed potato recipes, though they can get cold quickly. 6 pounds Yukon Gold potatoes, peeled and cut into chunks. For white-meat lovers, choose breast meat, either turkey breast halves for roasting or preparing sous vide, or some thin cutlets that are perfect for sautéing. But if you prefer white meat and would be happy for the extra leftovers, you can substitute a roasted breast. down the entire meal into just one medium pot and on one sheet pan. Just before serving, heat the broiler. 3/4 teaspoon freshly ground black pepper, plus more to taste You can halve or quarter most gravy recipes, but they will thicken a lot faster, so go by the recipe's visual cues rather than timing. You'll need 3/4 pound to 1 1/2 pounds of bone-in meat per person (depending on your fondness for leftovers) and 6 to 12 ounces of boneless meat. You want to fill the baking dish nearly to the top, so the surface of the stuffing browns. Pinch kosher salt . Cook until soft and just starting to brown, 3 to 4 minutes. Timing depends on size, but anywhere from 45 to 75 minutes should do it. Smear turkey with the paste, and place thighs on a plate. The New York Times | Nov 10, 2020 at 11:16 AM . Here, I offer winter squash, doused in a mildly spicy maple glaze and roasted until velvety and browned at the edges, and sautéed greens, flavored with slivers of garlic and a dash of smoked paprika. Photo by Andrew Scrivani for The New York Times. There’d be butter splattering from the turkey basting, pans of mushrooms hissing. It will thin out to coat the pan. Add butter, and let it melt. We’ve broken Thanksgiving dinner down to its essential elements. She is a food columnist for The New York Times, and has written more than 30 cookbooks including Dinner in an Instant, Cook This Now, and In … Sautéed Greens With Smoked Paprika for Two, Total time: 10 to 20 minutes, depending on the greens, 1 small bunch greens, such as kale, chard, spinach or mustard greens, torn into bite-size pieces (about 6 cups), 1/4 cup turkey, chicken or vegetable broth, or use water, plus more as needed. Opt out or, Large pinch of ground cayenne or chile powder, tablespoons unsalted butter, cut into 1/2-inch cubes, 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), tablespoon chopped fresh sage leaves, for serving, A Sweet, Simple Menu Of Thanksgiving Recipes For Two, Heat oven to 425 degrees. Let sit for 10 minutes or until cool. But a Thanksgiving for two can be just as festive and delicious as a feast for 12 — with the distinct advantage that there's a lot less to clean up when it's over. Halve the lemon, and squeeze 1 tablespoon of the juice into the bowl. Roast until the pieces begin to soften, 15 minutes. Stir in shallots and a large pinch of salt. 1 teaspoon black pepper. Stir in marjoram, and cook for 1 minute longer. … So many readers say this is the best turkey they’ve ever made. Given the pandemic, current guidelines from the Centers for Disease Control and Prevention rate small Thanksgiving dinners confined to members of your household as the lowest-risk way to celebrate the holiday. Melissa Clark’s recipe for simple roast turkey will not steer you wrong. But take care not to overcook. If you like, line a rimmed baking pan with parchment paper or foil. 1 tablespoon unsalted butter, cut into 1/2-inch cubes, plus more for greasing, 1/2 cup pumpkin purée (not pumpkin pie filling), Crème fraîche, sour cream or plain yogurt, for serving, 3 tablespoons pumpkin purée (not pumpkin pie filling), 1/4 cup unsalted butter (1/2 stick), cubed, 1 tablespoon bourbon or brandy (optional). CASSEROLES (SWEET POTATO, GREEN BEAN, SPOONBREAD, MAC AND CHEESE). Copyright © 2021, Chattanooga Times Free Press, Inc. Thaw in the refrigerator overnight or at room temperature for 2 to 3 hours. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Pour a little of the sauce over each pudding. Stuffing is arguably the next most important dish on the table. The whole point of Thanksgiving is to go big: a huge turkey surrounded by a bevy of sides and what's never too many pies, all devoured by relatives who may or may not be under the influence of free-flowing wine. Melissa Clark is a food writer, author, and host of our new podcast Weeknight Kitchen with Melissa Clark. Add the oil, and let it heat up for about 20 seconds. Most stuffing recipes call for 1 to 1 1/2 pounds of bread and are baked in a 9- by 13-inch pan to feed 6 to 12. Here’s the compromise. And note: You'll want to shave 5 to 10 minutes off the baking time. 'Thanksgiving mornings were chaos when I was a kid, and my dad was always in the middle of it. Transfer to a rack until ready to serve. 1/4 teaspoon ground ginger . Add a big pinch of salt and the paprika. denverpost.com — By Melissa Clark, The New York TimesThere’s a lot I’ll miss about my usual holiday shindigs this December. Halve the recipe on the bag, cooking for 3 to 5 minutes less than called for, until you see the cranberries pop and the liquid boil vigorously. 2. New York Times food reporter and cookbook author Melissa Clark shares her Thanksgiving dinner cheat sheet. 2 tablespoons unsalted butter, plus more for greasing the pan. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see tip below). That's what I did in this menu, which delivers all of the autumnal charm and traditional flavors in a smaller package. 1/2 teaspoon ground cinnamon . In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Cut the remaining tablespoon butter into small pieces, and scatter over the top. Serve hot or warm. For dark meat, thighs are the most forgiving; throw them in a 375-degree oven, drizzled with a little oil and seasoned with salt, until the skin is golden brown and crisp and the juices run clear when the thighs are pierced with a fork. That’s where Chef Melissa Clark of NYT Cooking comes in. Halve or quarter the recipe, then measure the volume of your uncooked stuffing, and find a dish where it will fit snugly. Melissa Clark tested nine varieties of squash to find the best way to make the classic Thanksgiving dessert from scratch. (No need to rest here.). We asked New York Times food columnist Melissa Clark to share her best freezer tips — including surprising foods you might not know you can freeze and an easy freezer meal: Turkey Ragu. 1/2 cup light brown sugar Drizzle lime juice, and scatter sage leaves over the top for serving. Spread the squash out on the pan, and spoon maple mixture over the pieces, turning them to coat. Flaky sea salt, for garnish. Add butter and let it melt. Food Stylist: Simon Andrews. If the sauce separates, use an immersion or regular blender to blend it together. The sauce will keep for at least 3 weeks in the fridge. Make a roux. NYT Cooking is a subscription service of The New York Times. It was always right at the most hectic moment when he’d look up, tears in his eyes (from the onions he was chopping), and declare, “Thanksgiving … It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. By Melissa Clark. If you make any of these adjustments, start checking for doneness after 20 minutes. Sriracha and/or lemon wedges, for serving (optional) Dinner: Changing the Game by Melissa Clark Directions. (Pudding can be baked up to 8 hours ahead.). There’ll be no sipping eggnog in red lipstick and spangles, no parking myself in front of platters of Camembert and Stilton, not even any sleeves of Ritz crackers with that unidentifiable orange cheese spread I look forward to year after year. Featured in: You can also just bake a regular-size pie and enjoy the leftovers for a few days — or freeze them. By Melissa Clark. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite. Unless you’re using a squash variety with a particularly thick rind, you don’t need to peel the squash before roasting. Melissa Clark and her family share how they're preparing for this year's Thanksgiving. Remove any giblets from the cavity and reserve for stock or gravy. 6 tablespoons unsalted butter. 1/4 teaspoon freshly grated nutmeg . 14 tablespoons unsalted butter, softened, and more for the pan. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. Turkey Thighs With Pickled Cranberries and Onions for Two, Total time: 1 hour, plus at least 2 hours' marinating, 2 garlic cloves, finely grated, pressed or minced, 1 tablespoon minced fresh thyme leaves, preferably lemon thyme, 1 1/2 pounds bone-in, skin-on turkey thighs (2 medium thighs), 1/2 cup coarsely chopped fresh or frozen cranberries, 2 tablespoons unsalted butter, cut into cubes, 1/4 cup chopped fresh cilantro, basil or parsley leaves, for serving. Roasted turkey thighs are quicker, easier and more adaptable than a whole bird, and just as satisfying with their crisp, bronzed skin and tender meat. Melissa Clark’s mother, Rita Clark, loves chestnut stuffing but likes to use frozen leftover bagels. Just because you may be cooking Thanksgiving dinner for a smaller group this year doesn't mean you have to give up your tried-and-true holiday recipes. Heat oven to 375 degrees. But if that seems excessive, try these rich little date and pumpkin sticky toffee puddings, imbued with a brown sugar toffee sauce and topped with crème fraîche for some much needed tang. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see tip below). You can also double or triple the recipe. Taste, and adjust seasoning, if needed. Subscribe! Melissa prefers to break out the brioche. Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. EVENT: Thanksgiving. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity. Time: 3 hours, plus marinating For the turkey and sprouts: 1 (2- to 2 1/2-pound) … By Melissa Clark | Thanksgiving mornings were chaos when I was a kid, and my dad was always in the middle of it. Personally, I don't see anything wrong with baking a pie for dessert and savoring the leftovers for a few days after. It's harder to generalize here, but for most vegetable side dishes, halving or quartering the recipe should do it. Turn the squash pieces over, and roast until glazed and tender, 10 to 20 minutes more. Place a large skillet over medium-high heat. Vegetables need space so they can brown. Maple-Roasted Squash With Sage and Lime for Two, Large pinch of ground cayenne or chile powder, 2 tablespoons unsalted butter, cut into 1/2-inch cubes, 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), 1 tablespoon chopped fresh sage leaves, for serving, Heat oven to 425 degrees. Fruit and nut pies (including apple and pecan) freeze better than cream pies like pumpkin, whose silky texture can turn grainy when defrosted. Small skillets, loaf pans and small gratin dishes are all viable options. A sweet, simple menu of Thanksgiving recipes for two. That's the way the holiday usually goes. This one, filled with sautéed shallots and plenty of herbs, is fairly classic buttery soft in the center; golden and crunchy on top. (It’s not necessary but will prove helpful when cleaning up.). ), Heat oven to 375 degrees. A sweet, simple menu of Thanksgiving recipes for two. Bring to a simmer, and let cook until it reduces by a third, 1 to 3 minutes. Ingredients. 2 tablespoons minced fresh chives or tarragon, plus more for garnish. Melissa prefers to break out the brioche. Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. This recipe makes two very substantial servings, with leftovers. Just watch the time: A smaller pie will probably take less time to cook through. Not so this year. A green and snappy vegetable. 1. Heat the oven to 425°F. Wrap leftovers tightly in plastic wrap or foil, and place in a resealable freezer bag before freezing for up to 3 months. Make them just before serving, or reheat them in the microwave or in a double boiler over simmering water. It's autumn and you are probably eating a lot of squash, but have you ever tried grating it? Spoon stuffing into the prepared baking dish, and grind some black pepper onto the top. For pumpkin and pecan pies, choose a recipe with a blind-baked crust, so you'll know the crust will be crisp, even if the small amount of filling takes a lot less time to firm up in the oven. There’d be butter splattering from the turkey basting, pans of mushrooms hissing. 2. 1 teaspoon kosher salt, plus more to taste. Even if it's just the two of you, you can still eat until your stomach aches and the only sensible course of action is a bracing walk or a cozy nap (or both). The Thanksgiving turkey has been cooked to perfection, but when it comes down to making a sauce to go with it, ... Make-Ahead Gravy with Port Wine by Melissa Clark. How To Make Turkey Breast 2 Ways | Thanksgiving Recipes For a Smaller Crowd | Chef Robert Irvine. How To Scale Down Your Favorite Thanksgiving Recipes. Melissa Clark’s mother, Rita Clark, loves chestnut stuffing but likes to use frozen leftover bagels. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.). Cover, and refrigerate until serving. Not only that, but the whole dinner takes just three hours to complete. Pat the turkey thighs dry, and season with salt and pepper. Tips: If your ramekins hold less than 1 cup (8 ounces) each, you can divide the batter among 3 or 4 of them and reduce the baking time. Mix everything into a paste. Roast the thighs for 40 to 50 minutes, until the skin is crisp, the meat is cooked through and the juices run clear. 3 tablespoons unsalted butter, plus more for greasing the pan, 1/4 teaspoon kosher salt, plus a large pinch, 1 teaspoon chopped fresh marjoram or thyme leaves (or use a large pinch of dried), 1/2 to 3/4 cup turkey, chicken or vegetable broth, 1/4 cup chopped fresh soft herbs (use 2 or 3 of the following: parsley, tarragon, chives, mint, basil, cilantro, dill or celery leaves), About 2 1/2 cups torn-up stale white or whole-wheat bread, not too crusty (3 ounces). Stir in the boiling water. Turn off heat, and mix in salt, pepper and coriander. Add the greens to the pan, using tongs to toss everything well. By Julia Moskin & Melissa Clark. 3 tablespoons granulated sugar . Meanwhile, squeeze the remaining juice from the lemon halves into a medium bowl. Here are some guidelines and strategies for adapting your favorites to feed fewer people. 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