This past weekend, I made a mini version of Thanksgiving for my husband and I. We are headed back to Ohio for Thanksgiving where we will have a huge meal, but I wanted to share a few recipes that can be used for just two {or double/triple them to feed more}! There was no reason to cook a huge turkey for only two people, so I went the turkey tenderloin route and they turned out fantastic! They typically come three tenderloins per package and they are super easy to work with. I also made two sides that were semi-traditional, but with a little spin: instead of mashed potatoes, I roasted fall vegetables together to create the most delicious mixture of the season’s best flavors; and a dressing with leeks, mushrooms and prosciutto. It was literally to die for! No matter how many people you are serving this Thanksgiving, take a look at these recipes below, and try incorporating them into your menu on Thursday! 

Happy cooking!

Turkey Tenderloin for Two

1.25 pounds turkey tenderloin

1/4 cup chicken stock {you could also use white wine}

1 tablespoon butter, melted

2 tablespoons fresh rosemary

2 tablespoons fresh thyme

1 garlic clove, minced

Salt and pepper to taste

Preheat oven to 375 degrees. Spray a casserole dish with cooking spray and evenly distribute the turkey tenderloins in the dish. In a small bowl, combine the melted butter, chicken stock, rosemary, thyme, garlic and salt and pepper. Spoon mixture over the turkey. Bake, basting occasionally, for 30-35 minutes until the thickest part of the turkey reaches between 165 degrees and 170 degrees. Allow turkey to stand 5 minutes before slicing.

Fall Roasted Vegetables

I cut all my vegetables into circles with about a 1/2 inch thickness so they didn’t shrink too small once baked. 

2 sweet potatoes, peeled and sliced

2 parsnips, peeled and sliced

24 ounces baby potatoes, sliced

4 medium-sized carrots, peeled and sliced

12 ounces frozen brussels sprouts, cooked according to package instructions

1/2 tablespoon dried oregano

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

6 (about) basil leaves, chopped

Salt and pepper to taste

Olive oil

Preheat oven to 400 degrees. Toss the vegetables with a few tablespoons of olive oil, oregano, rosemary, thyme, basil, salt and pepper. Spread vegetables out onto a baking sheet in a single layer. Bake for 35-40 minutes.

Leek, Mushroom and Prosciutto Dressing  

1 loaf of day-old Italian bread

1/2 stick + 3 tablespoons unsalted butter

2-3 leeks, cleaned and chopped

1 teaspoon thyme

16 ounces sliced baby bella mushrooms

2 ounces prosciutto, chopped

1/4 cup fresh parsley, chopped

2 eggs, beaten

3 cups chicken broth

1 cup gruyere cheese, shredded

Preheat oven to 375 degrees. Cut bread into 1/2 inch cubes {If the bread is still fresh, place bread cubes on dry baking sheet and cook at 300 degrees for 15-20 minutes to dry them out}. Transfer bread cubes to a large bowl. Heat 1/2 stick of butter in a large skillet. Add the leeks, thyme and salt and pepper. Cook for 5 minutes. Add chicken stock and bring to a simmer. Remove from the heat. Meanwhile, in a separate skillet, heat a few tablespoons of olive oil over medium heat and cook the mushrooms, stirring occasionally, until all the liquid is absorbed, about 10 minutes. Transfer mushrooms to small bowl and set aside. In the same skillet, heat a few tablespoons olive oil over medium heat and cook the prosciutto until crispy, about 5 minutes. Transfer crispy prosciutto to a separate small bowl and set aside. In a medium-sized bowl, beat 2 eggs and add the parsley, stir to combine. Add the egg and parsley mixture to the bread cubes, stir to coat. Add the leek and chicken broth mixture and the mushrooms to the bread mixture and stir to fully incorporate. Add the prosciutto and the gruyere cheese. Transfer to baking dish that has been sprayed with cooking spray and scatter 3 tablespoons of butter on top of dressing. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes until golden brown.