Thanksgiving, arguably the best holiday ever (food, friends and family), can also be the most stressful - a turkey that has to cook for several hours, pressure to make the most delicious meal in history, and since everyone always has a favorite side dish (or five), the menu can easily grow to a dozen dishes.
The result? Spending the entire time in the kitchen. Luckily, we’ve come up with a simple menu to allow you to actually enjoy the day and the meal.
Swap the whole turkey for rosemary turkey thighs, whip up a simple (but great) stuffing, roast green beans and create spiced pumpkin blondies with the brief directions of “whisk and bake.”
Then sit back and actually enjoy the day (without tears in the kitchen).
Here’s your super easy Thanksgiving menu:
Turkey thighs are going to be your new best friends. This super thrifty cut of meat is not only kinder on the wallet but it cooks in half the time and is a perfect meal for four (double if you’re cooking for more).
2 large turkey thighs
4 sprigs of rosemary
8 sage leaves
Salt and pepper
3 large oranges
Bulb of garlic, sliced in half
15 baby potatoes, sliced in half
1 red onion, cut into wedges
3 bay leaves
3 cups of chicken broth
Preheat the oven to 400F. Take two sprig of rosemary and 4 sage leaves, finely chop and combine in a bowl with salt, pepper and the zest and juice of half an orange. Rub all over the turkey before placing skin-side down in a large baking tray. Bake for 35 minutes.
During this time prepare your stuffing (see below)
Turn thigh over and wedge the garlic bulb under the joint. Add the potatoes, onion, bay leaves and remaining herbs before pouring in the broth and the juice of half an orange. Slice the remaining orange into wedges and also add to the tray. Roast for another 30 - 40 minutes. Allow the meat to rest before serving (keep warm by covering with foil).
Stuffing is an absolute essential on the Thanksgiving table – even without a whole turkey to stuff, it’s still a must. This orange and cranberry bread stuffing is quick and super simple to prepare and this generous recipe leaves a spoon or two left over just perfect for seconds.
1 white onion, diced
4 tbsp butter
2 sage leaves, finely chopped
1 loaf of crusty bread, preferably stale
1 cup of chicken broth (use vegetable stock if you have a veggie or vegan crowd)
1/2 cup dried cranberries
Salt and pepper
2 eggs, gently whisked
Preheat the oven to 400F. Put the onion in a pan along with the butter and the sage, and fry on a medium heat until the onion is soft. In a large bowl, break the bread into large chunks before adding the onion mixture. Add the zest and juice of the orange then pour in the broth. Add the cranberries, seasoning and eggs to the bowl then stir together all the ingredients.
Transfer the bread mixture into an oven-proof dish and bake for 30 minutes or until golden and crispy on top.
This green bean recipe is a savory twist on the sweet flavors of Thanksgiving. The key to the taste is in the dressing. Simply blanch your beans and whisk up your dressing in a flash for a stunning side to your top-notch turkey.
1/2 pound of green beans
4 tsp coarse-grain mustard
6 tsp red wine vinegar
4 tsp maple syrup
Squeeze of orange
Dash of olive oil
1/2 cup pecans
Bring a pan of water to the boil and add the beans. Cook for approximately 4 - 5 minutes until beans are tender but still crisp. Drain and place in a bowl.
Meanwhile combine the mustard, vinegar, maple, and orange before adding a dash of oil to loosen the dressing. Whisk the ingredients together and season to taste.
Lightly toast the pecans in a dry fry pan for 2 minutes then roughly chop. Pour the dressing over the hot beans and scatter with pecans.
Serve alongside your roasted turkey and bread stuffing. Get our dessert recipe – pumpkin spice blondies – which you can make beforehand.
And voila – a Thanksgiving miracle. From kitchen to dining table in an hour and a half. So good you might want to have Thanksgiving a few times this year...