Thanksgiving Dinner for Two
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This easy Thanksgiving Dinner for Two is an easy way to get your classic Thanksgiving dinner fix, but in a smaller portion! This modern take on the classic Thanksgiving dinner uses a large boneless skinless turkey breast that's rolled with mashed potatoes and veggies for a one dish Thanksgiving dinner!
If you’re looking for more Thanksgiving recipes, be sure to check out some of my other favorites like my 5 Ingredient Turkey Rub, Cinnamon Sweet Potatoes, or Honey Pecan Pie.
Table of Contents
Why You'll Love This Recipe
Simple: You’ll love this recipe as it’s a simple way to enjoy Thanksgiving dinner. Whether you are a small family, or just don’t want the fuss of cooking a big meal. This Thanksgiving Dinner for Two is a recipe you’ll love!
Small Family Approved: If you are just a small family of 2 to 4 and you don’t want to spend hours in the kitchen, then this recipe is for you! This makes 4 servings so it’s perfect if you have a smaller crowd.
Nostalgic: This Thanksgiving Dinner for Two has all the classics: turkey, potatoes, and green beans. If you want to get extra fancy, drizzle a bit of cranberry sauce on top! While this is a lighter version of the classic Thanksgiving, you’ll still feel all the nostalgic vibes when you dig in!
Gut Healthy: This Thanksgiving Dinner for Two is a healthier version of your favorite holiday meal. I use butter in the potatoes but swap it out for extra virgin olive oil and you have a gut healthy and nostalgic dinner that’s naturally gluten free and dairy free.
I created this simple Thanksgiving Dinner for Two recipe with my friends at Organic Prairie using their Organic Boneless Skinless Turkey Breast. If you're a small family (like us!) then it can be challenging during the holidays when you want to create a nostalgic dinner, but also don't want to be eating that same dinner for the next two weeks!
So, Delaney and I made this Thanksgiving Dinner for Two with classic Thanksgiving ingredients like turkey, potatoes, and green beans. We are obsessed with Organic Prairie as they have the best organic meat and you can have it delivered right to your door, which is a big deal for us since we only have two grocery stores and not many organic options at times!
Ingredients & Health Benefits
Turkey Breast: I use Organic Prairie Boneless Skinless Turkey Breast. This is a lean meat with lots of protein.
Green Beans: Organic green beans
Yellow Onion: Organic yellow onion provides lots of flavor and tons of antioxidants.
Carrots: I use organic carrots, which have vitamin A.
EVOO: Organic extra virgin olive oil is a healthy fat and it's anti-inflammatory.
Celery: Organic celery has antioxidants and is anti-inflammatory.
Russet Potatoes: I use organic Russet potatoes, but you could also use sweet potatoes.
Butter: I use Organic Valley Salted Butter.
Spices: I use organic poultry seasoning, salt, and pepper.
Tools Needed
Step by Step Instructions
Step 1
Preheat the oven to 325°F.
Step 2
Chop the potato in about 1-inch wide slices. You can leave skin on or peel off, totally up to you! Add the potatoes into a 2-quart pot filled three-quarters with water. Put over medium/high heat and boil potatoes until soft when poked with a fork, about 10 minutes.
Step 3
Strain the potatoes and add the ghee, 1/2 teaspoon sea salt and 1/4 teaspoon pepper, and mash to combine completely. Add the chopped carrots, celery, onion, and green beans and stir to combine completely. Set aside.
Step 4
Butterfly the turkey breast by using a sharp knife and cut horizontally into the thickest part of the breast, so you have one even piece.
Step 5
Drizzle with olive oil, sprinkle with salt and pepper and half the poultry seasoning. Add filling evenly, roll and tie with twine in 4 places, drizzle with olive oil and sprinkle with salt pepper and the remaining poultry seasoning.
Step 6
Place into a shallow baking dish and cover with foil. Bake for about 45 minutes covered. Remove the foil and increase temperature to 400°F and continue to bake for 15 to 20 minutes until golden brown and the internal temperature is 165°F.
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FAQ's
Yes, if you want to use different veggies you can. I chose these ones as they are classic veggies served at Thanksgiving, but you could use different ones as well. Peas, bell peppers, cauliflower, or broccoli would also be great choices.
Absolutely, you can use sweet potatoes or even another kind of potato like Red or Baby Gold.
Yes! This part is crucial for getting the stuffing inside the turkey breast! So, twine is definitely necessary!
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Thanksgiving Dinner for Two
Equipment
Ingredients
Vegetables
- ½ cup chopped green beans
- 2 tablespoons diced carrots
- 2 tablespoons diced celery
- 2 tablespoons diced yellow onion
Potatoes
- 1 large Russet potato (or sweet potato)
- 3 tablespoons salted butter (ghee or extra virgin olive oil)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Turkey
- 2 pound Organic Prairie Boneless Skinless Turkey Breast
- 1 tablespoon extra virgin olive oil
- 2 teaspoons poultry seasoning
- fine sea salt
- black pepper
Instructions
- Preheat the oven to 325°F.
- Chop the potato in about 1-inch wide slices. You can leave skin on or peel off, totally up to you! Add the potatoes into a 2-quart pot filled three-quarters with water. Put over medium/high heat and boil potatoes until soft when poked with a fork, about 10 minutes.
- Strain the potatoes and add the ghee, ½ teaspoon sea salt and ¼ teaspoon pepper, and mash to combine completely. Add the chopped carrots, celery, onion, and green beans and stir to combine completely. Set aside.
- Butterfly the turkey breast by using a sharp knife and cut horizontally into the thickest part of the breast, so you have one even piece.
- Drizzle with olive oil, sprinkle with salt and pepper and half the poultry seasoning. Add filling evenly, roll and tie with twine in 4 places, drizzle with olive oil and sprinkle with salt pepper and the remaining poultry seasoning.
- Place into a shallow baking dish and cover with foil. Bake for about 45 minutes covered.
- Remove the foil and increase temperature to 400°F and continue to bake for 15 to 20 minutes until golden brown and the internal temperature is 165°F.
Notes
Nutrition
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