If you are looking for a festive, small-batch Thanksgiving menu, that won’t break the bank, this is it! This is the perfect menu for 6, but also works well for 4 people if you’re looking for leftovers! It uses pantry basics, most of which you may already have on hand! Thanksgiving 2020 will look a bit different this year for most of us than in years past. But that doesn’t mean we still don’t deserve a delicious Thanksgiving meal, with all the trimmings!
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THE GAME PLAN FOR THIS MENU:
3 DAYS BEFORE
Do your shopping! There’s nothing worse than going to the grocery store the day before Thanksgiving! And the nice thing about this menu is all the produce is hearty and will keep for days before you need it.
2 DAYS BEFORE
2 days before you can make the caramel sauce for the crepes, place it in a pyrex pitcher so it will be easy to reheat moments before serving.
You can also make the cranberry sauce, ahead of time. This sauce gets even better the longer it sits in the fridge since the flavors of the orange peel, cloves, and fresh ginger will become more pronounced.
You can also make the dough for the cheddar cheese coins, roll it into a log and wrap it in parchment paper, and place in the fridge
THE DAY BEFORE
You can make the crepes for the dessert, cover, and refrigerate.
You can caramelize the shallots for the focaccia and cover and refrigerate
You can make the stuffing cups, place them in the muffin tin, cover and refrigerate
THE MORNING OF
You can make the focaccia bread, bake it and allow it to cool. Then store at room temperature on your countertop.
3 HOURS BEFORE DINNER
Slice the cheese coins and bake. Allow them to cool completely then transfer to a container and store at room temperature.
2 HOURS BEFORE DINNER
Prep the turkey with the garlic herb butter, mix the carrots and add them to the sheet pan, and do the same with the potatoes. Place your tray in the oven…and then serve your cheese coins with some wine or cocktails knowing your dinner is roasting away in the oven!
40 mins before the turkey is ready, place the stuffing cups in to bake.
Once the turkey is done, remove the breast and transfer it to a carving board covered with foil, place the tray of vegetables back in the oven with the stuffing cups and reduce the oven to 200f.
At this point, you can also place the focaccia bread in the oven to reheat as well.
Carve your turkey, assemble the plates, use the pan sauce as a delicious gravy.
And have a helper slice the bread and transfer to a bread basket
After dinner, while guests are lingering at the table, make the apple sauce for the crepes. Reheat the caramel sauce in the microwave and the crepes.
Then assemble the crepes on a long platter, spoon the apple sauce on top, and drizzle with the caramel sauce.
Then serve 1 crepe to each guest and don’t forget to bring the caramel sauce to the table to drizzle on top of the vanilla ice cream!
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.