Scaling down our Thanksgiving plans doesn’t mean our dinners have to be any less special. We have three recipes this week that will add a little something extra to the table. If you aren’t in the mood for turkey, we have a bacon wrapped pork tenderloin or a squash tart. Don’t worry turkey lovers, there’s a recipe for you, too. Turkey and stuffing but in a beautiful roll that can be made the day ahead. From our family to yours, Happy Thanksgiving!
Bacon Brown Sugar Pork Tenderloin, Rolled Stuffed Turkey Breast with Sausage and Herb Stuffing, and Squash Tart
Pork loin is a weeknight favorite, just season and roast for 15 minutes. However, pork loin can also be a decadent main dish with an extra special rub, a little bacon, and a brush on sweet-tart marinade. Even with all the extra touches, the tenderloin is ready in about a half an hour, including roasting time. Gives you more time to make yourself that Thanksgiving drink or dessert you’ve been looking forward to all year.
- Betsy easily doubled this recipe for plenty of family leftovers.
- Make this ahead up until you wrap it in bacon. Wrap tightly in cling wrap and refrigerate. Proceed with the rest of the recipe.
A turkey breast roasted on its own is a fantastic alternative to making a whole turkey. It is a little plain, though. Let’s try butterflying it, stuffing it with a sausage and bread and herbs, rolling it up, and roasting until spectacular. A little bit more time in the kitchen, but we thought the effort was well worth it.
- Look for a turkey roast (we found ours at Whole Foods), which is typically an already deboned breast.
- Take your time with this recipe! We thought the directions were clear to follow but it was a few steps.
- If you want to make this ahead of time, the author has some suggestions.
Every once and awhile we like to make a showstopper. Not every night, that’s for sure. But a special occasion, like Thanksgiving, brings out the artist in us. We loved this tart for the flavor but also because it was so pretty! Slices of squash, sweet potato, and onion make a rosette on a bed of caramelized onions and cheese. First your eyes are happy, then your taste buds, and then your stomach. If you give yourself enough time, this is worth the effort.
- To save time the day of baking, you can make the crust and slice the squash ahead of time.
- Betsy used a store bought crust and it worked very well. Check out the comments to see other suggestions for gluten-free crusts. Or make your own favorite version.
- We both used cheddar cheese instead of Gruyere and loved it.
From the Smorgasbord:
We featured our mom’s recipe for Cranberry Relish over 100 episodes ago! Check out Episode 36 for even more recipes.
FRESH CRANBERRY RELISH: JOANNA SCHULZ (THE DINNER SISTER’S MOM)
We love the tart pop of this uncooked cranberry sauce. The bright red of fresh cranberries is gorgeous on a plate of turkey, gravy, and all the fixings.
- 1 bag fresh cranberries
- 1 medium apple, cored and quartered
- ¼ - ½ cup granulated sugar
Add cranberries and apple to the bowl of your food processor or very strong blender. Add sugar, starting with a quarter cup. Pulse until finely chopped. Taste the relish. If too sour, add sugar 1 tablespoon at a time. Relish should be tart, almost mouth-watering. Chill for at least an hour so the flavors meld and sugar dissolves.
- Depending on how sweet or tart you apple is, you may have to adjust the sugar. Start with only a ¼ cup and increase gradually. Sweet-tart is key, here.
This makes a good amount of relish. Use any leftovers to mix into mayo for turkey sandwiches or a couple spoonfuls into your oatmeal or yogurt in the morning.
Tips for keeping your Thanksgiving safe:
Ideas for Smaller Thanksgivings