Thanksgiving is tomorrow, and if you've all of a sudden realized that you're in charge of planning, cooking, and hosting a dinner, don't freak out. I've got your back — and an incredibly easy menu that can be put together in just about two hours. For the appetizers, take some help from the store. Pick up your favorite cheese, crackers, dried fruit, and nuts. Use these items to throw together an uncomplicated yet stunning cheese display. When it comes to the main course, the simpler the better. Serve turkey breast roasted with lemon and thyme, mashed sweet potato paprika puree, and a hearty, healthy portion of braised kale.
Thanksgiving isn't about the quantity of food, it's about the quality of conversation you have while enjoying the meal. Want more fast Thanksgiving recipes? Here's 10 awesome and uncomplicated dishes.To savor the menu described here with loved ones, get the recipes after the break.
Ingredients Two 2 3/4-pound boneless turkey breast halves with skin on Directions Serves 8. From Gourmet Ingredients 3 pounds sweet potatoes Directions Serves 8. From Food & Wine Ingredients 1/3 cup extra-virgin olive oil Directions Serves 12.
Early Bird Turkey
One 2 1/4-pound bone-in turkey thigh
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1 tablespoon pepper
1 lemon, halved crosswise
1/2 cup chicken broth
Store-bought cranberry sauce, for serving
Sweet-Potato Purée With Smoked Paprika
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup heavy cream
1/4 teaspoon sweet or hot smoked paprika
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste
Make Ahead: Purée can be made 1 day ahead and chilled in an airtight container. Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper
Make Ahead: The braised kale can be covered and refrigerated overnight. Reheat before serving.
Two 2 3/4-pound boneless turkey breast halves with skin on
3 pounds sweet potatoes
From Food & Wine
1/3 cup extra-virgin olive oil