{"id":65288,"date":"2020-11-18T23:30:00","date_gmt":"2020-11-19T08:30:00","guid":{"rendered":"https:\/\/www.juneauempire.com\/news\/how-to-cook-and-save-a-smaller-thanksgiving-feast\/"},"modified":"2020-11-18T23:30:00","modified_gmt":"2020-11-19T08:30:00","slug":"how-to-cook-and-save-a-smaller-thanksgiving-feast","status":"publish","type":"post","link":"https:\/\/www.juneauempire.com\/news\/how-to-cook-and-save-a-smaller-thanksgiving-feast\/","title":{"rendered":"How to cook (and save) a smaller Thanksgiving feast"},"content":{"rendered":"

By KATIE WORKMAN <\/strong><\/ins><\/p>\n

Associated Press<\/ins><\/p>\n

If you’re planning a smaller Thanksgiving gathering this year because of social distancing, you don’t have to give up the turkey, stuffing, pie and other traditional fare.<\/p>\n

Thanksgiving feasts have typically been tailored for a crowd: big birds, large casseroles, and so on. Your favorite recipes might serve 10 or more. But from turkey breasts to muffin-tin pies, there are ways to adapt the classics for a smaller crew, with less expense and potential for waste.<\/p>\n

“Strangely, in the past, this time of year seemed challenging because we were trying to feed so many,” says Rebecca Miller Ffrench, a food writer and founder of the State Table, a culinary studio in Kingston, New York. This year, “we are trying to feed fewer, and it may prove equally difficult, emotionally if not physically.”<\/p>\n

Many families already branch out to include main dishes other than turkey for Thanksgiving, and this could be a good year to have fun with alternatives. But if tradition beckons, as it does for most, here are some tips.<\/p>\n

Let’s start with:<\/p>\n

The turkey<\/p>\n

Most birds sold for Thanksgiving dinners in U.S. supermarkets have traditionally been in the 16-pound range, with some much larger. That size turkey will serve 12 to 16 people. As a rule, when buying turkey, aim for about 1 pound per person when purchasing a whole bird; when cooking a smaller bird, especially if you want leftovers, aim for about 1 ½ pounds per person.<\/p>\n

So a 10-pound turkey might by OK for a group of 8, feeding your gang generously. But if your group is much smaller, think about buying just a turkey breast, say, and a couple of drumsticks.<\/p>\n

The sides<\/p>\n

First, you might serve fewer of them. Miller Ffrench says one of her favorite things about Thanksgiving has been “all the large variety of dishes, which just seems ridiculously decadent” now.<\/p>\n

Instead of a table overflowing with food this year, she will spotlight each family member’s favorite dish. And that’s all.<\/p>\n

“Just one kind of cranberry, not two. Just squash, and not sweet potatoes as well. I hope we will take the time to relish each bite more, really focus on the individual flavors of each food, not the collective mounded plate,” she says.<\/p>\n

“These past months have taught me to truly savor things more, figuratively and literally.”<\/p>\n

Halving recipes<\/p>\n

Many recipes can be halved: roasted butternut squash, mashed potatoes and Brussels sprouts are all good examples.<\/p>\n

If you have a recipe for stuffing that calls for a 9-by-13-inch pan and feeds 10-12, you can cut it in half and bake it in a 9-inch-square pan. Reduce the cooking time by about 25 percent: When it’s browned and crispy on top and hot throughout, it’s done. Same thing for sweet potato casserole or green bean casserole.<\/p>\n

Pies<\/p>\n

Chef Maya-Camille Broussard, owner of Justice of the Pies bakery in Chicago, has some ideas for that most important category of Thanksgiving desserts: pies.<\/p>\n

What if you’d like more than one kind of pie, but multiple 9-inch pies feel excessive?<\/p>\n

Broussard suggests making galettes, mini pies in a muffin pan, or even whoopie pies in your favorite flavors. She also has small Le Creuset pots that she uses all the time to make individual pies.<\/p>\n

“You may use a biscuit cutter to make small crust circles,” she says. Or turn a coffee mug or a glass upside down, dip the lip in flour, and use it to cut out a circle of dough.<\/p>\n

If you decide to make one of those smaller pies or muffin-tin pies, remember to reduce the cooking time. You might need to just rely on your eyes and nose for how long to bake them. Look for a browned crust, a slightly bubbling interior (if it’s a fruit pie), or a mostly firm filling (if it’s a pumpkin custard pie, for instance).<\/p>\n

Broussard also believes in freezing pies.<\/p>\n

“Pies usually have a high moisture retention and they freeze incredibly well,” she says. “Pies are typically good in the fridge for one week and in the freezer for one to two months.”<\/p>\n

Fruit pies freeze especially well, she suggests. Thaw one on the countertop and then “pop it back in the oven to warm it up and revive the crust.”<\/p>\n

Leftovers<\/p>\n

Finding creative ways to use Thanksgiving leftovers has always been an issue, this year even more so.<\/p>\n

Leftover squash can become a pureed soup; turkey a pot pie and a pozole soup. Mashed potatoes might top a shepherd’s pie later in the week. And everyone looks forward to a day-after-Thanksgiving turkey sandwich, maybe topped with extra cranberry sauce and a drizzle of gravy.<\/p>\n

Miller Ffrench suggests freezing gravy flat in freezer bags and using it alongside a grilled chicken breast, or to enhance a pot pie base.<\/p>\n

Another smart tip: “Slices of pumpkin pie are a delicious addition to any smoothie … crust and all.”<\/p>\n

Above all, says Miller Ffrench, remember that it’s not the size of the feast or the crowd that matters most: “Big or small, and most importantly, we’ll be counting our blessings.”<\/p>\n","protected":false},"excerpt":{"rendered":"

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