Hey! I’m bringing this fantastical collection of small-batch Thanksgiving recipes up from the archives and re-sharing, just in case you missed it last year.
Last year, I set out to perfect my Thanksgiving game. I tackled a ridiculously delicious small Thanksgiving feast. I was pregnant at the time (and thus, eating for two), so it was a wonderful journey full of so much Thanksgiving food! I was one (fat) happy pregnant lady. Ahh, those were the days.
This year, however, things will be a little different. We’re staying in town, just the 3 of us. And I’m actually not making Thanksgiving dinner.
Hold up. I know you think I’m crazy.
It’s been a really full year, friends. My To Do list has never had less than 20 things on it at a time (in a day!), and I just need a holiday to relax. My husband and I have plans to serve food at a soup kitchen with Camille. After that, we’ll all come home and I’ll make chicken and dumplings.
Does that sound weird to you? I just need a b r e a k.
You should still make Thanksgiving dinner. Don’t be lazy like me.
Shall we start with salad first? This Fall Harvest Salad has thinly sliced pears, crumbled bleu cheese, toasted hazelnuts, and a new style of vinaigrette that will make you start craving salad again.
Let’s keep the trend of green going, and talk about my coconut roasted Brussels sprouts. It’s an unlikely combination, but you’re going to love the coconut oil and large coconut flakes. Trust.
Let’s keep with the rainbow, and talk about orange food now. First, I made you melting sweet potatoes. And then just yesterday, I put up a step-by-step video of how to make the recipe, because I really really want you to make it. Go on, click over!
And then I made you more orange food: vanilla bean roasted acorn squash. It’s all about that squash.
I’m so dang proud I scaled down my Mama’s Southern Cornbread Dressing. Many of you have already made this during a trial-run for Thanksgiving, and you’re loving it! Thanks for letting me know. My Mom made a batch this weekend and agreed–the scaled down version tastes just as good as the original.
Oh, the turkey. I almost forgot! I marinated it in tangy yogurt and Indian spices to make it pop on your plate. Indian Spiced Turkey:
And a little drizzle of maple cranberry butter from the slow-cooker on top.
Let’s not forget about dessert. We have two options: a proper Coconut Orange-Spiced Pumpkin Pie…
or a quick 15-minute pumpkin mousse. Assess your stress level, and decide which one is for you.
Happy Thanksgiving, friends! I hope you have a fantastic week! If you need me, I’ll be the only one in Whole Foods without a turkey in my cart.
Christina & Family.