Whether you're cooking dinner on Thanksgiving just for yourself, or you just happen to be craving those Thanksgiving flavors, this all-in-one recipe is the only one you need. It features all the traditional flavors of Thanksgiving in a personal portion size, with just 45 minutes of prep work.
First things first: if you're cooking Thanksgiving dinner for one, there's no way you're going to be cooking a whole turkey. But that doesn't mean there can't be turkey. Or a personal-sized sweet-potato casserole, or buttery green beans, or a finger-licking pan sauce that's probably better than your mother's gravy. And don't worry, I didn't forget dessert either—I trimmed down my favorite apple crisp to serve just one, and it's excellent with a scoop of your favorite vanilla ice cream (or a nice dollop of whipped cream).
Here's how I broke down the over-the top holiday feast into a meal that serves just one—with a little extra for leftovers depending on how hungry you are. And no, I didn't hold back on the butter—just because you're cooking for one, doesn't mean you can't treat yourself. It's Thanksgiving!
Swap a Turkey Tenderloin for the Whole Bird
A turkey "tenderloin" is the smallest piece of turkey you can buy. You know how chicken breasts have those little pieces called tenders attached to the bottom of each half? Right, well turkeys have those too—only they're bigger, and sold as "tenderloins" for their resemblance in size and shape to pork tenderloins. You can get them in most well-stocked grocery stores: one package usually contains two tenderloins, each ranging in weight from eight to 12 ounces. One "tenderloin" is all you need—wrap the other one up in plastic and pop it in the freezer for another day.
To season my turkey tenderloin, I rub it with a mixture of thyme, orange zest, salt, and pepper, sear it in a skillet, and pop it in the oven. It takes about 45 minutes to cook from start to finish—plenty of time to laugh at the thought of spending a whole day tending to a 16-pound bird. While it rests, I make a simple white wine pan sauce in the skillet I roasted it in, finishing it off with fresh orange juice and plenty of butter to make it thick enough to drizzle like gravy over your entire feast.
Skipping the Casserole Dishes Doesn't Mean You Have To Miss out On Casserole Flavors
There's no way you need to make a whole casserole for one—but it's Thanksgiving, and you want those classic casserole flavors, right? Right. This twice-baked sweet potato has all the flavors of sweet potato casserole, and it's the perfect size for one. Roast a sweet potato until tender, then slice it in half and scoop out the flesh, leaving enough in one of the sides to form a strong boat, then whisk the rest up with some butter, fresh OJ, and an egg yolk to get it all nice and rich and creamy. Pack it back into the boat, and top it with mini marshmallows and chopped pecans so it looks just like everyone's favorite Thanksgiving casserole, and bake until melty and irresistible.
For something green, a quick skillet sauté of a handful of green beans and a sliced shallot in some butter nods to the fried-onion-topped green bean casserole your grandma used to make, but it's so much easier and better.
