16+ Thanksgiving Recipe Ideas For Two Discover Culinary Perfection!

Roasted Turkey Breast with Cranberry Glaze

Ingredients:

• 1 bone-in turkey breast, about 2.5 pounds
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup fresh cranberries

Preheat your oven to 375 degrees F. Rub the turkey breast with olive oil, salt, and pepper. Place it in a roasting pan and roast for about an hour, or until the internal temperature reaches 165 degrees F. In a small saucepan, combine the balsamic vinegar, honey, and cranberries. Cook over medium heat until the cranberries burst and the sauce thickens. Brush the glaze over the turkey breast and return it to the oven for another 10 minutes. Let it rest for 10 minutes before slicing and serving.

Cornbread Stuffing with Sausage and Apples

Ingredients:

• 4 cups cubed cornbread
• 2 tablespoons butter
• 1/2 pound sweet Italian sausage, casings removed
• 1/2 onion, chopped
• 1 celery stalk, chopped
• 1 Granny Smith apple, peeled and chopped
• 1/4 cup dried cranberries
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth

Preheat your oven to 375 degrees F. Spread the cornbread cubes on a baking sheet and bake for 10 minutes, or until lightly toasted. In a skillet, melt the butter over medium heat. Add the sausage, onion, and celery, and cook until the sausage is browned and the vegetables are tender. Stir in the apple, cranberries, sage, thyme, salt, and pepper. Cook for another 5 minutes. In a large bowl, combine the toasted cornbread and the sausage mixture. Slowly pour in the chicken broth, stirring until the cornbread is moistened. Transfer the stuffing to a greased baking dish and bake for 25 minutes, or until golden brown on top.

Individual Pumpkin Cheesecakes

Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons melted butter
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice

Preheat your oven to 350 degrees F. In a small bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of two greased 4-inch springform pans. In a large bowl, beat the cream cheese and sugar until smooth. Add in the pumpkin puree, eggs, vanilla extract, and pumpkin pie spice, and beat until well combined. Pour the mixture over the crusts. Bake for 25 minutes, or until the center is almost set. Let the cheesecakes cool to room temperature before chilling them in the fridge for at least 2 hours. Serve with whipped cream on top.