Hello our seasoned readers! In this issue:

• Get your fill without having a lot on your plate

• The easier, neater, small-batch Thanksgiving feast

• Pavarotti on food

Thanksgiving 2024: Get your fill without having a lot on your plate

The number of seats at our Thanksgiving tables may change over the years, but the love of this cherished national holiday and its traditions remains abundant. Along with its customs and aromas, there are those pesky little details that come with it, like worrying if you left enough time to defrost the turkey. Or, getting up at the crack of dawn to put the bird in the oven, only to face a lot of clean-up at the end of the day.

This year, save room not just for dessert but for yourself, too. Here’s a clever way to carve out that extra “me time” without giving up your holiday faves.

The easier, neater, small-batch Thanksgiving feast

Serves 2-4, depending on the size of the turkey breast, with a two-hour total prep time

So, what’s the secret ingredient for a delicious, home-cooked Thanksgiving dinner? Your sheet pan.

We adapted this smart, streamlined method and used the photos from food influencer Leslie Kizka of Stress Baking, including her advice and a few tips of our own:

Don't bother with a whole turkey. Just grab a boneless, skin-on turkey breast. It’ll be fully cooked in less time, doesn't need basting, and you'll still end up with leftovers. The author used a 2-pound unseasoned turkey breast, but you can use 1- or 3-pound breasts. If you want to skip the seasoning mix in the recipe, purchase a pre-seasoned one.

Choose just a few sides. You don't need a ton of options. This cuts down on the time you're standing over the stove. The author used stuffing, sweet potatoes, and green beans as the three sides. Substitute as desired, keeping the cooking time of each ingredient in mind. For instance, Brussels sprouts will take longer than green beans. To save time, cut the sprouts in half and add diced bacon to the sprouts at roasting time, if desired.

Shortcuts are completely okay! Some from-scratch Thanksgiving staples like stuffing are hard to make in small batches, so there's no shame in taking shortcuts.

Add your own favorites, like rolls, cranberry sauce (see ways to zhuzh up your sauce), mashed potatoes, and gravy. We love Williams-Sonoma’s turkey gravy base; it tastes just like homemade and is fast and foolproof!

Try a new mocktail or cocktail. There are many resources online for non-alcoholic and tipsy Thanksgiving beverages. How does blood orange cranberry fall-spiced sangria sound?

Instructions

Preheat oven to 400°F. Place the rack in the middle.

Line a large, high-sided baking sheet with aluminum foil. Use a few sheets of foil to completely cover the bottom and sides, folding the ends of the foil over the edges of the pan.

For the potatoes:

• 2-3 tablespoons extra virgin olive oil

• Kosher salt

• Ground cinnamon, optional

Rinse and scrub the sweet potatoes well. Pat dry. Slice in half lengthwise and pierce several times with a fork. Place on one side of the sheet pan. Brush with olive oil and sprinkle with kosher salt and cinnamon if desired.

For the stuffing:

• 1/4 cup unsalted butter

• 1 cup onion, diced (about 1 small onion)

• 1 cup diced celery

• 1 cup chicken broth

• 1 cup cornbread, cubed (store-bought cornbread or seasoned stuffing cubes are fine)

• 1 tablespoon fresh sage leaves, chopped (eliminate if seasoned stuffing cubes are used)

• ½ cup chopped fresh parsley

• Salt and pepper, to taste

Melt butter in a medium pan over medium-high heat. Saute onion and celery until softened. Mix in the remaining ingredients. Place the stuffing on the opposite side of the sweet potatoes.

Make a well in the middle of the stuffing for the turkey.

SHORTCUT: Prepare boxed stuffing and transfer to sheet pan as described above.

For the turkey:

• 1 to 3 lb turkey breast with skin

• 2 tablespoons unsalted butter, melted

• 2 cloves garlic, minced

• 1 tablespoon fresh sage, chopped

• 1 tablespoon fresh thyme, chopped

• Kosher salt and pepper to taste

Combine melted butter, minced garlic, sage, and thyme in a small bowl.

Remove the packaging and any strings from the turkey breast. Do not remove the plastic meat thermometer if provided. A kitchen meat thermometer will also be necessary to ensure the turkey has reached an internal temperature of 165°F.

Pat the turkey dry with a paper towel. Season the breast with kosher salt and pepper. Coat turkey with the butter and herb mixture. Transfer turkey to the well in the center of the stuffing.

For the green beans:

• Extra virgin olive oil

• One 16-oz package of fresh, pre-washed, snipped green beans

• 1-2 cloves of sliced fresh garlic

• ½ cup sliced mushrooms or peeled pearl onions, optional

• Kosher salt and pepper to taste

Place green beans, garlic, and optional mushrooms or pearl onions in a bowl. Drizzle with olive oil, salt, and pepper. Mix well and transfer to sheet pan.

Start roasting

Place the sheet pan in the preheated oven. Roast for approximately 40 minutes. Then remove from oven.

Place the green beans in the center of the pan. Roast an additional 15-20 minutes, or until the stuffing is browned and the sweet potatoes and green beans are tender.

Even if the turkey has a pop-up thermometer, use a meat thermometer to ensure the bird is cooked to 165°F. If the potatoes, green beans, and stuffing are done but the turkey is not yet fully cooked, place it on a separate baking sheet and continue roasting until it reaches the proper temperature. Cover the side dishes with foil to keep warm.

To serve, slice the turkey and arrange the sweet potatoes, stuffing, and green beans on a serving platter. Garnish with any remaining fresh herbs, whole cranberries, and orange slices. Enjoy!

Additional resources

• Dessert for Two

• 24 Mini Thanksgiving Desserts for Cute Individual Servings

• 50 Recipes For The Best Small Thanksgiving Ever

• 47 Thanksgiving Recipes for Two (Mains, Sides & Desserts)

• Thanksgiving Cocktail and Drink Recipes - NYT Cooking (subscription required)

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