No gettin’ around it, Thanksgiving this year is gonna be different. Where typically you’d see extended family gathered and sharing in the day, COVID guidelines are putting limits on many of us. But the day is what you make it, and we’re gonna make it great!
I’ve shared all my feast-level Thanksgiving recipes. Those are still available, and never changing because they’ll taste as good this year as they have the last 7. But where many of us are keeping our groups small, I wanted to share something a little different for this year. An entire Thanksgiving dinner, in one post, portioned for four people (with some light leftovers).
Instead of a whole turkey, we do a turkey breast. Instead of a pan of stuffing, we stuff and roll the turkey with vegetables and herbs. Green bean casserole is swapped for simple asparagus and mushrooms and it’s all paired with the creamiest, fluffiest mashed potatoes you’ve ever had (while still being dairy-free). Pan gravy and a cranberry glaze finish it off, and ever bite is symphonic. If I do say so myself.
So even though you can’t be with everyone you’d like to be, you can really treat the ones you are able to spend the day with. And the whole meal start to finish comes together in about two hours, so you get to save yourself some stress as well. Happy Thanksgiving, all. And looking forward to the days of sitting around a table together again.
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Last week, Chris and I had the incredible opportunity to travel to London for work. We were invited by Williams Sonoma and William Morris and Co to preview their newest collaboration and the inspiration behind it. It was my first time in London and although it was a quick trip, they brought us all over […]
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