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.

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.

I forgot to mention my husband isn't a fish eater. Does anyone have an easy recipe for a boneless turkey breast, perhaps?

you could always just cook a turkey breast, or roast a chicken.

Apple Cider Cornish Game Hens, perhaps?

How about one of those jenni-o turkey breasts? I don't liketurkey all that much so I'd probably think pork or something!

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.

Try this recipe from my cookbook, Hands-Off Cooking (Wiley, 2007). It came out last March!

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.

A vote for just a turkey breast or the cornish game hens.

Thank you all for the suggestions! I think we'll try the turkey breast!

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.