Here are some tips for scaling back Thanksgiving. Thanksgiving is such a great time to embrace extended family! For years, I hosted a Saturday-after dinner for 26 relatives who live nearby. It started as a Hamming it Up celebration and continued through a year when I burned the ham and another when my stove was broken. It was the only time of year the whole group got together. Your family may enjoy similar gatherings. This year, many of our traditions will change as we scale back in order to be safe.
None of us like giving up the traditions we love. We don’t even like putting them temporarily on hold. At this moment, my family is experiencing a reminder of why a different plan may be necessary this year whether we like it or not. My father’s youngest sister died a few weeks ago. Now two of my cousins who attended her funeral are sick with COVID-19.
Exposure is one of the risks we must weigh as we determine the number of this year’s invitations. While this is a hard reality, it doesn’t have to mean the menu is peanut butter sandwiches even if you’re only joining the family via Zoom. Luckily, I’ve prepared one-and-two-person Thanksgiving meals as often as large ones, so I am familiar with techniques for enjoying familiar flavors at a smaller scale.
When planning meals, I like to think a few meals past the event. What will be good served as leftovers? What do we enjoy so much I need to prepare extra helpings? What can easily be repurposed into other dishes? Can I share any leftovers with elderly neighbors or friends? Answering these questions helps me determine whether I need to alter a recipe or consider a replacement.
On a normal year, I make dressing that starts with two recipes of cornbread. This is a family favorite, so we often eat more than one serving each at the main meal. Even so, it feeds eight and still leaves leftovers. If there will only be four people at the table, I cut the recipe in half. If there are only two, I substitute rice pilaf.
Turkeys come in many sizes. If you anticipate that the smallest whole bird will leave too many leftovers, consider a turkey breast. For one or two people, I opt for Cornish hens. Some years these are hard to come by so it’s smart to shop early.
I’m a big fan of sweet potatoes, but not candied yams. That means, I usually opt for baked sweet potatoes with a little salt and butter even when I have a crowd. If you want the candied yam experience for one without lots of prep time, consider topping a baked sweet potato with butter, brown sugar, and a dollop of marshmallow crème.
If you prefer a little brown crunch on your marshmallows, you can treat a baked sweet potato like a twice baked potato. Once the potato is done, gently remove the inside from the skin. Mix in butter and brown sugar. Return to the skin. Top with marshmallow halves. Place under the broiler until the top of the marshmallow browns.
For a couple, sautéed fresh green beans is a faster and easier preparation than a casserole. If that doesn’t seem special enough, green bean bundles are another great option. I also like apricot glazed green beans from time to time. They’re fast, easy, and special all at once.
If you are only serving one or two people but still want a casserole, here’s an easy one that can be made in about 10 minutes:
Spinach and Rice
3 tbsp butter
1/4 cup diced onion
2 Minute® Ready to Serve White Rice cups
1/2 cup drained canned spinach
1/2 cup cheddar cheese
1/4 tsp salt
1/8 tsp black pepper
Place butter and onion in a 1-quart microwaveable casserole dish. Microwave on high for 2 minutes. Remove from microwave.
Cook each cup of rice separately per package directions. Add rice, spinach, and half of the cheese to onion and butter. Sprinkle with salt and pepper. Mix well.
Top with remaining cheese and microwave on high for 4 minutes. Serve hot.
If baking rolls from scratch sounds like too much trouble, frozen gluten-free Brazilian cheese rolls may be an option. First, and most importantly, they’re delicious! Some are available through grocery pick-up and delivery. In my city, there’s a bakery that makes these. They sell them baked or frozen delivered by multiple services.
Even if the crowd size is reduced, you may want to keep the desserts large and cut back the number of choices. Pie is always a special treat, but I serve all sorts of desserts for Thanksgiving. I’ve made personal size orange cakes, panna cotta with sweet potato topping, and cheesecake. I also like banana bread, pumpkin bread, and iced pumpkin cookies. If you want to eat dessert over a long period of time, making cookie dough and freezing three-fourths, one-half, or one-third of it for the holiday and saving the best for later can help you resist the temptation of eating more than you plan in one sitting.
Some areas are still experiencing periodic shortages. Allowing more lead time and having some backup recipes will make the holiday less stressful as you scale back Thanksgiving.
I’ve focused on adapting traditional Thanksgiving flavors, but many of us will have more freedom to shift gears and enjoy nontraditional menus this year. Whether you choose clam chowder or chili, hot dogs or shrimp, prime rib or neck bones, enjoying your selection with gusto is the recipe for a successful Thanksgiving holiday!
Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”