Thanksgiving recipes for smaller gatherings amid pandemic
Thanksgiving is taking on a whole new persona this year. With the rising number of COVID-19 cases overwhelming every aspect of life, health experts and civic leaders are urging Americans to turn down the dial on this year’s holiday gatherings, including Thanksgiving Day celebrations.
Mayor Lori Lightfoot issued a stay-at-home advisory, as the number of cases in Chicago and Illinois continue to rise.
But it is possible to still have a delicious Thanksgiving dinner, even if it’s not the large gathering of years past.
Here are a few recipes from America’s Test Kitchen for smaller — and still very yummy — Thanksgiving cooking. These and more are available in “The Complete One Pot” cookbook from ATK.
ONE-PAN ROAST TURKEY BREAST WITH HERB STUFFING Why this recipe works
Serving a turkey breast is a great way to celebrate on a smaller scale, and this one-pan feast makes a festive, flavorful turkey dinner as foolproof as can be.
To start, we sautéed fresh herbs and aromatics right in the roasting pan before placing an herb butter-rubbed turkey breast on top. There was plenty of room for a side in our roasting pan, so we worked in a stuffing, sprinkling bread cubes around the breast so they could toast in the oven while absorbing the turkey’s flavorful juices.
Starting at a high temperature allowed the juices to render for a super-crisp, deeply browned skin; we later lowered the heat to allow the breast to cook through gently. Served with our hands-off stuffing, this all-in-one meal kept things easy without shortchanging flavor.
If using a self-basting turkey breast (such as a frozen Butterball) or kosher turkey, do not brine in step 1, but season with salt after rubbing with butter in step 2. Serve with Make-Ahead Turkey Gravy (see recipe below). Servings: 4 to 6
Total time: 2 hours 30 minutes (plus 3 hours for brining)
INGREDIENTS
Salt and pepper
1 (6- to 7-pound) bone-in whole turkey breast, trimmed 5 tablespoons unsalted butter, softened 2 tablespoons minced fresh sage 2 tablespoons minced fresh thyme
1 onion, chopped fine
2 celery ribs, minced
1 pound hearty white sandwich bread, cut into 1/2-inch cubes
1 cup chicken broth, plus extra as needed 1 tablespoon minced fresh parsley
1. Dissolve 1/2 cup salt in 1 gallon cold water in large container. Submerge turkey in brine, cover, and refrigerate for 3 to 6 hours; remove from brine and pat dry, inside and out, with paper towels.
2. Adjust oven rack to middle position and heat oven to 425 degrees. Mash 3 tablespoons butter, 1 tablespoon sage, 1 tablespoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Using your fingers, gently separate skin from meat. Spread half of butter mixture under skin directly onto meat. Spread remaining butter mixture evenly over skin.
3. Melt remaining 2 tablespoons butter in large roasting pan over medium heat (over 2 burners, if possible). Add onion, celery, ¼ teaspoon salt, and 1/4 teaspoon pepper and cook until vegetables are softened, about 5 minutes. Stir in remaining 1 tablespoon sage and remaining 1 tablespoon thyme and cook until fragrant, about 30 seconds. Off heat, place turkey, skin side up, on top of vegetables and arrange bread around turkey. Roast turkey for 30 minutes.
4. Reduce oven temperature to 325 degrees and continue to roast turkey until breast registers 160 degrees, about 1 hour.
5. Remove pan from oven. Transfer turkey to carving board, tent loosely with aluminum foil, and let rest 15 minutes. Stir broth and parsley into stuffing left in pan, cover with foil, and let stand 10 minutes; add extra broth if stuffing is dry. Carve turkey and serve with stuffing.
ROASTED BUTTERNUT SQUASH WITH GOAT CHEESE, PECANS, AND MAPLE SYRUP
Why this recipe works
Butternut squash is put through the recipe wringer every autumn, so we sought to create a savory recipe for roasted squash that was simple yet stately, whether as a colorful side or a full-flavored vegetarian main.
Peeling the squash removed not only the tough outer skin but also the rugged fibrous
layer of white flesh just beneath, ensuring supremely tender squash.
To encourage the squash slices to caramelize, we cranked the oven to 425 degrees, tossed the squash in melted butter, placed the slices on the lowest rack, and baked them long enough to evaporate their water.
For toppings that added crunch, creaminess, and a little sweetness, we picked pecans, goat cheese, and maple syrup spiked with cayenne. This dish can be served warm or at room temperature.
For the best texture, be sure to peel the squash thoroughly, removing all of the fibrous flesh just below the squash’s skin.
Servings: 4 to 6
Total time: 1 hour 30 minutes
INGREDIENTS
2 1/2–3 pounds butternut squash 3 tablespoons unsalted butter, melted 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons maple syrup
Pinch cayenne pepper
1 1/2 ounces goat cheese, crumbled (1/3 cup)
1/3 cup pecans, toasted and chopped coarse
2 teaspoons fresh thyme leaves
1. Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads just below skin from squash (squash should be completely orange, with
no white flesh). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise into 1/2-inch-thick pieces.
2. Toss squash with melted butter, salt, and pepper and arrange on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes.
3. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes.
4. Transfer squash to platter. Combine maple syrup and cayenne in bowl, then drizzle over squash. Sprinkle squash with goat cheese, pecans, and thyme and serve.