12 Thanksgiving Dishes for One | No Whole Turkey Needed

Thanksgiving for one does not need a whole turkey or a week of leftovers. This small-batch holiday plate gives you 12 classic dishes, scaled down for one or two portions, with one small oven and a practical 90-minute day-of plan. THE RECIPES 01:06 - 1. SAGE BUTTER TURKEY TENDERLOIN — serves 2 1 turkey tenderloin, 2 tbsp softened butter, 6 sage leaves, salt, pepper. Mash sage into butter; work half under the top membrane and the rest over it. Bake at 375°F for 20–25 min. Check 165°F in 2 spots, rest 20 min, then slice across the grain. 02:48 - 2. MAKE AHEAD TURKEY GRAVY — enough for 2 dinners 2 turkey wings, ½ onion, 1 carrot, 1 celery stalk, 2 tbsp flour, 2 cups broth, 1 thyme sprig. Roast wings and vegetables at 425°F for 40 min. Simmer with broth and thyme uncovered 30 min. Strain. Cook flour in 2 tbsp skimmed fat 1 min; slowly whisk liquid back in. 04:48 - 3. SMALL BATCH CORNBREAD DRESSING — makes 2 2 cups stale crumbled cornbread, ¼ cup diced onion and celery, 2 tbsp butter, ½ cup broth, 1 egg, sage, salt, pepper. Soften onion and celery 5 min. Mix, transfer to a buttered small dish, and bake at 375°F for 30 min. Center must reach 165°F. 06:33 - 4. BUTTERMILK WHIPPED POTATOES — makes 2 2 medium potatoes, ¼ cup buttermilk, 3 tbsp butter, salt, white pepper. Start cut potatoes in cold water. Warm buttermilk before adding. Mash, then whip no more than 20 seconds so the potatoes stay light instead of gluey. 07:55 - 5. CRANBERRY RELISH WITH ORANGE ZEST — about 1 cup 1 cup fresh or frozen cranberries, ½ orange with zest and flesh, ¼ cup sugar, pinch of salt. Pulse until coarse, not smooth. Chill at least 1 hour. Frozen berries can go straight into the processor. Keeps about 1 week refrigerated. 08:57 - 6. GREEN BEAN CASSEROLE FOR ONE — makes 2 2 cups fresh or frozen green beans, ½ can condensed cream of mushroom soup, ¼ cup milk, crispy fried onions. Blanch fresh beans 4 min, then chill in cold water; use frozen beans without thawing. Bake beans and smooth sauce at 375°F for 20 min, add onions, bake 5 min more. Center: 165°F. 12:37 - 7. MAPLE ROASTED SQUASH — makes 2 ½ butternut squash, peeled and cut in 1-inch cubes, 1 tbsp oil, 1 tbsp maple syrup, salt, pepper, pinch cayenne. Toss with oil and seasonings. Roast at 400°F for 20 min, add maple, then roast 10 min more. Keep cubes spaced so they brown instead of steam. 13:49 - 8. CREAMED PEARL ONIONS — makes 2 1 cup frozen pearl onions, 1 tbsp butter, 1 tbsp flour, ¾ cup milk, nutmeg, salt, white pepper. Cook butter and flour 1 min. Add milk in splashes, whisking smooth. Add onions straight from frozen and simmer about 8 min until tender and thick. Reheat leftovers to 165°F. 15:06 - 9. SUCCOTASH SKILLET — makes 2 1 cup frozen corn, 1 cup frozen lima beans, 2 tbsp butter, splash of cream, salt, black pepper. Cook lima beans in butter 4 min, add corn for 4 min more. Take off heat, then add cream so it stays fresh and silky. 16:03 - 10. HERB POPOVER — makes 2 popovers 1 egg, ½ cup milk, ½ cup flour, pinch of salt, 1 tsp chopped thyme, butter for the tin. Whisk batter smooth and rest about 30 min. Heat the buttered muffin tin first. Bake at 425°F for 15 min, then 350°F for 15 min. Keep the oven door shut. 17:07 - 11. BOURBON PUMPKIN RAMEKIN — makes 2 ½ cup pumpkin puree, 1 egg, ⅓ cup evaporated milk, 3 tbsp brown sugar, 1 tsp bourbon, cinnamon, ginger, nutmeg, salt. Whisk smooth; divide between 2 ramekins in a hot-water bath halfway up the sides. Bake at 350°F for 35 min. Custard must reach 160°F; refrigerate within 2 hours. 18:29 - 12. PECAN PIE IN A MUG — makes 1 2 tbsp melted butter, 3 tbsp brown sugar, 1 tbsp corn syrup or maple syrup, 1 egg yolk, ¼ tsp vanilla, ⅓ cup chopped pecans, pinch of salt. Mix in an oven-safe mug. Bake at 350°F for 25 min. Center must reach 160°F; refrigerate within 2 hours if not eating right away. ===================== Let me know in the comments which one you're trying first, and don't forget to subscribe for more easy, gentle made for one. These recipes are shared for general enjoyment. Please adjust ingredients to your own tastes and any dietary needs, and check with your doctor about anything specific to your health.