Thanksgiving Dinner for Two - The Little Ferraro Kitchen (2024)

No Bake Pumpkin Cheesecakes

• Mix together ground gingersnaps, melted butter and sugar and press into the bottom of molds or spring-form pan. You can opt to bake it for 5 minutes to create a more solid crust but it's not necessary.
• For filling mix together cream cheese, sour cream, pumpkin, and sugar. Heat up marshmallows and butter until cooked and bubbling. Add to rest of wet filling mix. Beat vigorously. Add to molds and set overnight. The next day, top with whipped cream.

Turkey Breast

• ▢ 1 4 pound turkey breast with skin
• ▢ 1 bunch fresh herbs Rosemary, thyme, sage
• ▢ 4 tablespoons unsalted butter softened
• ▢ Salt and pepper

Cornbread Stuffing

• ▢ 1 tablespoon neutral oil
• ▢ 1 cup chopped onion
• ▢ 1 celery stalk chopped into ½ inch pieces
• ▢ 2 links of maple sausage
• ▢ 2 6 ounce bag dried cornbread stuffing cubes
• ▢ ½ cup diced dried apricots
• ▢ 3 cups Chicken broth low sodium, preferred

Gravy

• ▢ 2 tablespoons flour any flour will work, such as AP or GF
• ▢ 2 tablespoons Water or stock
• ▢ Salt to taste

Green Beans with Bacon Vinaigrette

• ▢ 2 slices of bacon more if you want extra for salads
• ▢ ½ pound green beans
• ▢ ½ red onion chopped into ½ inch pieces
• ▢ 1 tablespoons sugar
• ▢ ¼ cup balsamic vinegar

Cranberry Relish

• ▢ 1 12 ounce bag fresh cranberries
• ▢ 2 tablespoons agave nectar or sugar
• ▢ 1 orange peeled, seeded and cut into segments
• ▢ 1 cup walnuts or pecans

Yukon Gold Mashed Potatoes

• ▢ 4 Yukon potatoes
• ▢ ¼ cup whole milk
• ▢ 4 tablespoons unsalted butter softened
• ▢ Salt and pepper to taste

No-Bake Pumpkin Cheesecake

Crust

• ▢ 1 cup ground gingersnap cookies
• ▢ 3 tablespoons unsalted butter melted
• ▢ 4 tablespoons sugar or other sweetener

Cheesecake Filling

• ▢ 8 ounces cream cheese softened
• ▢ 1 cup sour cream
• ▢ 1 cup pumpkin puree
• ▢ 1 ½ cups marshmallows
• ▢ 4 tablespoons unsalted butter
• ▢ 3 tablespoons sugar
• ▢ 1 ½ teaspoons pumpkin pie spice
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups heavy cream whipped

Turkey Breast

• Thaw turkey completely before cooking and generaously season with salt and pepper.

• Pre-heat oven to 350 degrees Fahrenheit.

• Make a paste with fresh herbs and butter and rub all over the turkey, and underneath the skin.

• Place turkey in a roasting pan and roast for about 30 minutes until ski is golden brown and internal temperature reaches 160 degrees Fahrenheit.

• Once turkey is done, remove from oven and tent with a sheet of foil for at least 20 minutes before cutting into it.

Gravy

• Pour out any residual pan drippings and skim off excessive fat.

• In small bowl, mix together flour and water until smooth and add mixture to pan drippings, whisking until sauce thickeness. Season with salt and pepper.

Cornbread stuffing

• Drizzle a mediumsized skilley with oil and add chopped onion, celery and maple sausage. Cook until onions are soft and sausage is fully cooked throughout.

• Add cornbread stuffing cubes and 2-3 cups of chicken broth.

• Add diced dried apricots and give everything a good mix and transfer to an oven safe casserole dish.

  See Also

  Thanksgiving Dinner for Two - Turkey Breast Dinner for Two

• Bake cornbread at 350 degrees Fahrenheit for about 45 minutes until the top is golden brown.

Green beans with bacon vinaigrette

• Cook bacon until crisp and cut into bite sized pieces. Remove most of the bacon fat from the pan leaving a couple of tablespoons inside.

• Cook beans in boiling water until just cooked through, about 3-4 minutes or you can steam them in the microwave too.

• In the same pan as the bacon fat, add chopped red onion and saute for 2-3 minutes to soften. Then add sugar and balsamic vinegar and green beans.

• Give everything a cook saute making sure everything is combined well. Garnish with crunchy bacon pieces.

Cranberry Relish

• In a food processor, add the cranberries, sugar, nuts and orange.

• Pulse everything until finely ground.

• Taste for seasoning and adjust sweetness. Spoon relish into bowls and serve.

Yukon Gold Mashed Potatoes

• Add potatoes to a pot of cold water and bring to a boil Cook until potatoes are completely tender.

• Once potatoes are done, drain the water and mash with the skins on.

• Add whole milk (or heavy cream) and softened butter and mix until creamy

• Season with salt and pepper, to taste and serve.

No Bake Pumpkin Cheesecake

• Make the crust by mixing together all the crust ingredients and then press the mixture into bottom of molds or spring-form pan. You can then bake it for 5 minutes to create a more solid crust but it's not necessary.

• For the filling, mix together cream cheese, sour cream, pumpkin, and sugar.

• In another pot, add marshmallows and butter and cook on the stovetop on medium heat until melted and bubble.

• Add marshmallo filling to the cream cheese fillng and beat vigorously (using either a stand mixer, hand mixer or whip by hand). Pour mixture into molds and let set overnight in the refridgerator.

• The next day top cheesecakes with whipped cream and serve.

Potatoes can be made in the slow cooker by cooking on high for 4-6 hours, until fork tender.

Cheesecake recipe adapted from I Wash You Dry