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Topic: Thanksgiving Main Dish for two people

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Subject: Thanksgiving Main Dish for two people
Date Posted: 11/1/2007 11:02 AM ET
Member Since: 2/23/2007
Posts: 3
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My husband and I go to the beach for T'sgiving and we order side dishes from an amazing catering shop for dinner. The problem is the main dish. I don't want a whole turkey for us, it will be wasted. Because the side dishes are really rich (oyster dressing, sweet potato casserole) I'd like to find a meat dish that won't be too heavy. Any suggestions out there? (Anything other than ham-can't stand it). Also, since it is a beach condo, it has a full kitchen, but no grill.

 

 

Date Posted: 11/1/2007 4:30 PM ET
Member Since: 7/29/2006
Posts: 1,366
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Does it have to be meat?  How about a baked salmon fillet for T'sgiving.  You can make salmon cakes (just follow a recipe for crab cakes and substitute with salmon) with any leftovers the next day.

Date Posted: 11/2/2007 11:54 AM ET
Member Since: 2/23/2007
Posts: 3
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I forgot to mention my husband isn't a fish eater. Does anyone have an easy recipe for a boneless turkey breast, perhaps?

Date Posted: 11/2/2007 10:30 PM ET
Member Since: 10/29/2005
Posts: 7,466
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you could always just cook a turkey breast, or roast a chicken.

Date Posted: 11/3/2007 7:21 PM ET
Member Since: 7/28/2005
Posts: 462
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Apple Cider Cornish Game Hens, perhaps?

Date Posted: 11/5/2007 5:37 PM ET
Member Since: 7/31/2006
Posts: 14,634
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How about one of those jenni-o turkey breasts? I don't liketurkey all that much so I'd probably think pork or something!

Date Posted: 11/6/2007 12:45 PM ET
Member Since: 4/30/2007
Posts: 2,728
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I would just do a turkey breast.  If you get a boneless one, I would either use an oven bag or a crock pot, because otherwise they tend to dry out.  I prefer the type with the bone and skin though, as they tend to retain more moisture.  Plus, there's nothing better than a little crisp turkey skin!  What I usually do is put the whole thing in the crock pot with some sliced onions, carrots and celery lightly salt and pepper, and cook on low all day.  Then transfer the turkey breast, skin side up, to a roasting pan and put in the oven under a low broiler to crisp up the skin.  You might want to baste it with a little melted butter or vegetable oil first.  Watch it closely so it doesn't burn- make sure it's a few inches from the broiler.  Let it rest about 5 minutes before slicing.  You can use the drippings from the crock pot to make gravy.

Date Posted: 11/7/2007 4:55 PM ET
Member Since: 7/5/2007
Posts: 2
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Try this recipe from my cookbook, Hands-Off Cooking (Wiley, 2007). It came out last March!

Quick Cranberry Turkey Hands on: 15 minutes Hands off: 20 minutes   If you really like the leftovers from Thanksgiving best, then this is the recipe for you! You make a quick cranberry sauce and turkey cutlets without having to roast a whole bird. I’m indebted to Rick Rogers’ book Thanksgiving 101 for inspiring the sauce. You may be surprised at the amount of sugar, but keep in mind that cranberries are very sour on their own. You end up with a sweet and sour sauce, like a chutney. Serve this with green beans, Irish Soda Bread (page xx), and Better Than Mom’s Apple Pie (page xx) for the complete holiday experience.   Serves 4   1 tablespoon olive oil Eight 1/2-inch turkey cutlets (about 20 oz. total) One 8-ounce bag frozen cranberries 1 cup sugar 1/3 cup chopped crystallized ginger 1/4 cup minced onion 1/2 teaspoon minced garlic 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 lemon, zested and juiced  
  1. In a large sauté pan over medium heat, warm the oil. When it is shimmering, add the turkey in 1 layer.
  2. In a medium bowl, combine the cranberries, sugar, ginger, onion, garlic, cinnamon, salt, cayenne, and lemon zest and juice. Stir them well, then pour them over the turkey.
  3. Set the pan lid ajar, turn the heat to low, and simmer the turkey for 20 minutes, until the turkey is cooked through. Squash some of the berries against the side of the pan to make the sauce smoother. Remove the pan from the heat and let it sit for 10 minutes for the sauce to thicken slightly. Serve 2 cutlets for each portion with about 1/2 cup sauce.
  Stress Saver: Zest the lemon before trying to juice it, or you’ll have a tough time getting much zest!
Date Posted: 11/8/2007 7:49 AM ET
Member Since: 5/5/2006
Posts: 4,325
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A vote for just a turkey breast or the cornish game hens.

Date Posted: 11/8/2007 4:27 PM ET
Member Since: 2/23/2007
Posts: 3
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Thank you all for the suggestions! I think we'll try the turkey breast!

Date Posted: 11/9/2007 8:56 AM ET
Member Since: 2/25/2007
Posts: 13,991
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We do turkey breasts; they are not difficult at all; in fact, much easier than the whole bird. Cornish game hens make nice presentation.

We just put the breast in the over with a meat thermometer in it; as someone else said, be sure to get one withg skin, or else it dries out too much. And you can't  trust those little pop-up things that often come already in the breast.

I have done goose at Christmas, for something different. But it is just slightly more complicated to cook; be aware that you do not get nearly as much meat as you might think, given the size of the bird.



Last Edited on: 11/9/07 8:58 AM ET - Total times edited: 1