Cooking a multi-course meal in a 2′ x 4′ kitchen can be a bit daunting, but this year our meal was a success. With only two of us and a tiny oven, I wanted to make just the right serving sizes to have for our dinner and few leftovers.
My first plan was for the turkey. I decided on crockpot cooking and a 3# Butterball turkey breast. The breast comes in a plastic bag with the turkey wrapped in a string net along with a bag of gravy starter.
I started by taking the turkey out of the string net. There were two large pieces and a few small chunks. After cleaning the pieces, I set them aside and cut a red onion into 8 chunks and readied two garlic gloves. I layered the ingredients in the crock pot as such: 1/3 stick butter, 1/2 of the onion chunks, 1 diced garlic clove, 1/2 the turkey, spices, 1/3 stick butter, 1/2 bag baby carrots, the second 1/2 of the onion, second clove of garlic, all topped with the second 1/2 of turkey, skin side up. At the very top I added the last 1/3 stick butter and spices and 1/2 cup water. I cooked this overnight (about 8 hours) on low, then changed the crockpot to the “warm” setting from morning until time to serve.
Next I went about making the side dishes. With only two saucepans, I had to cook, clean, and cook and clean again. I first made the cranberry sauce from fresh cranberries (the only way to have it!) Easy to make for two in a small pan with 1/2 bag fresh cranberries and 1 cup sugar boiled with 1/2 cup water until the berries open and the sauce thickens just a bit. I then put the sauce in a bowl in the refrigerator to cool and thicken, washed the pan and started on the gravy.
At first I tried the gravy that came with the turkey but my son and I both agreed that the gravy just did not meet up to our standards. I then tasted the au jus and it was perfect as-is so we decided on using it. The last two dishes to be made were the stuffing and mashed potatoes just before ready to serve.
And although in a tiny space, we had a delicious homestyle Thanksgiving dinner made just for two!