Thanksgiving Dinner for Two Recipes

ChefJulieYoon's picture

Nov. 24, 2014

When we first moved out to California, we could not go home for the holidays, and had to spend Thanksgiving on our own, just the two of us. Instead of being sad about it, I decided to whip up a simple yet special Thanksgiving Dinner for Two! I used Cornish Game Hens to act as miniature individual turkeys, along with a few easy sides. The whole feast was festive, delicious, and stress-free. It was a fond memory for us, so I hope you get inspired! Thanks for watching!

Ingredients

Onion 1 Large , sliced
Cornish hen 2 (1
Salt and pepper To Taste
Olive oil 1 Tablespoon (as needed)
For cornbread stuffing
Hot italian sausage links 1 , removed from casing
Unsalted butter 2 Tablespoon
Yellow onion 1/2 Cup (8 tbs) , finely diced
Celery stalk 1 , finely diced
Cornbread 2 Cup (32 tbs) , broken up into large chunks
Chicken broth 1/4 Cup (4 tbs)
Chopped fresh thyme 1 Teaspoon
Chopped fresh parsley 2 Tablespoon
Salt and pepper To Taste
For cranberry sauce
Fresh cranberries 1 1/2 Cup (24 tbs)
Sugar 1/2 Cup (8 tbs)
Water 1/2 Cup (8 tbs)
For cauliflower gratin
Panko bread crumbs 1/3 Cup (5.33 tbs)
Olive oil 1 Teaspoon
Cauliflower florets 10 Ounce , cut into 1
Water 1 Tablespoon
Garlic and herb cheese 2 3/5 Ounce ( (5.2 ounce) package)
Heavy cream 1/2 Cup (8 tbs)
Crushed red pepper flakes 1/4 Teaspoon
Salt and pepper To Taste
For garlic green beans
Garlic cloves 6 , smashed and peeled
Extra virgin olive oil 1 Tablespoon
Sugar 1 Pinch
Green beans 8 Ounce , trimmed
Water 2 Tablespoon
White wine vinegar 2 Teaspoon
Salt and pepper To Taste

Directions

For Cornish Game Hens With Cornbread Stuffing:

GETTING READY

1. Adjust oven rack to middle position and preheat oven to 400 degrees F.

2. Line a rimmed baking sheet with foil and set aside.

MAKING

3. In a pan, brown sausage and then add butter, along with the onion and celery. Sprinkle salt, stir and cook for 5 minutes over medium-low heat or until softened.

4. Turn off the flame; add the chicken stock and thyme. Allow to cool slightly.

5. In a large bowl, place the pieces of cornbread; add cooked sausage chicken stock mixture, parsley, salt and pepper. Mix together until moistened.

6. Remove any giblets from the hens, and rinse them inside and out. Pat the outside dry with a paper towel and sprinkle the inside of the cavities with salt.

7. Pack the cavities of the hens with the cornbread stuffing.

8. Tuck the wing tips under the body of the hens and tie the legs together with kitchen string.

9. Generously sprinkle the outside of the hens with salt and pepper and use your hands to rub and evenly distribute the seasoning around the entire surface.

10. Place the sliced onion on top of lined baking sheet. Place the hen’s breast side down on top of the onion slices.

11. Pop the baking sheet in oven and roast for about 25 minutes or until backs are golden brown.

12. Flip the hen’s breast side up and continue to roast for 15 minutes.

13. Remove the birds from oven and brush the top with olive oil.

14. Turn the oven to 450 degree F and continue to cook the birds for 5-10 minutes or until the skin is browned and the breasts register 160 degrees F and the thighs register 175 degrees F.

15. Remove from oven, place on cutting boards and let rest uncovered for 10 minutes before carving.

SERVING

16. Serve hen with cranberry sauce, cauliflower gratin, and garlic green beans (recipe follows).

For Cranberry Sauce:

MAKING

1. In a small saucepan, combine cranberries, sugar, and water. Place the pan on flame and reduce to a simmer for 10 minutes.

2. Transfer to a bowl and let cool. Place in refrigerator until ready to serve.

SERVING

3. Serve chilled.

For Cauliflower Gratin:

GETTING READY

1. Preheat oven to 450 degrees F.

MAKING

2. In a small pan, add Panko and oil. Stir well and toast for about 3 minutes or until golden. Into a bowl, transfer the mixture and let cool.

3. In a bowl, place cauliflower florets and water. Microwave for 3 minutes or until crisp-tender. Drain the water. Sprinkle florets with a little salt while still hot.

4. In a separate bowl, combine spreadable cheese, cream, red pepper flakes, and teaspoon each of salt and pepper. Microwave for 1 minute and then stir together until smooth. Taste and adjust seasoning of salt and pepper if needed.

5. Pour the cheese cream mixture over the cauliflower and toss to coat.

6. Into a small baking dish, transfer the cauliflower and sprinkle bread crumb on top.

7. Pop the baking dish in oven and bake for 7-10 minutes or until bubbly and hot. Remove from oven and let rest for 5 minutes before serving.

SERVING

8. Serve and enjoy!

For Garlic Green Beans:

MAKING

1. In a bowl, combine garlic, oil, red pepper flakes, and sugar. Microwave for about 40 seconds or until garlic is softened and fragrant.

2. Place a non-stick skillet on flame; add 2 teaspoons garlic oil, green beans, and water. Cover and cook for about 2-3 minutes or until green beans are bright green.

3. Add remaining garlic oil and cook covered, without stirring, for about 2 minutes or until green beans are spotty brown.

4. Uncover and continue to cook, while stirring, until green beans are crisp tender, about 2 to 3 minutes more.

5. Turn off the heat, stir in vinegar, and season with salt and pepper to taste.

SERVING

6. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 925Calories from Fat 493

 % Daily Value*

Total Fat 55 g84.6%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol

Sodium 837 mg34.88%

Total Carbohydrates 74 g24.7%

Dietary Fiber 10 g40%

Sugars 35 g

Protein 36 g72%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet