A well-executed dinner for two can require as much planning as a feast for a crowd. Our intimate take on the traditional Thanksgiving - to feed two instead of a large family - is constructed so the entire meal is assembled and cooked together in one pan.
We make the stuffing from dinner rolls; use the same variety you buy to serve with the meal. We season the roasted vegetables and stuffing with a sage compound butter that also can be served at the table. The turkey tenderloin, though not as impressive as a full bird, gets a flavorful quick brine and a Parmesan crust. Best of all, you won't have a mountain of dishes to clean up.
So why does our dinner for two make four servings? Because it wouldn't be Thanksgiving without leftovers.
Start to finish: 1 1/2 (45 minutes active)
For the sage compound butter:
2 tablespoons minced fresh sage
1/4 cup (1/2 stick) salted butter, softened
1/2 teaspoon lemon zest
For the turkey:
1 1/2 pounds turkey tenderloin
2 tablespoons soy sauce
1/4 cup maple syrup
1/2 cup apple cider
1 teaspoon ground black pepper
1/2 cup panko breadcrumbs
1/4 grated Parmesan cheese
For the stuffing:
4 dinner rolls, diced
1 small carrot, grated
2 tablespoons dried cranberries
1/4 cup chopped toasted pecans, optional
1/2 cup chicken or turkey broth