This year, we didn’t go all out with Thanksgiving dinner and it was a small, simple affair. We hosted S’ mom so it was three adults and a three year old. While we all love turkey, I didn’t want to go through the ordeal of buying a big bird and having a tonne of leftovers. Cue in the easy carve turkey breast from President’s Choice.
I actually bought this after Easter (on sale!) and it’s been hanging out in our stand up freezer. It was smaller than I thought (think of a small ham) but once baked in the oven, enough for everyone plus a piece for leftovers. It was quite moist, came pre-stuffed, was easy-peasy and tasty! I highly recommend this for a smaller crowd and will buy this again.
The gravy was St. Hubert from a can. No scratch gravy as there were no drippings from the turkey roast. I did sauté some mushrooms in a pan with a little butter, some olive oil, sea salt and minced garlic.
The potatoes, I took inspiration from the recipe I linked last week but even then, I did my own spin. I steamed the potatoes in the microwave for 5 minutes then tossed the cut potatoes in olive oil in a roasting pan and added fresh rosemary, and sea salt. That baked with the turkey for 45 mins at 350 degrees F.
The asparagus, I also roasted. After rinsing and taking off the woody end, I lightly tossed in olive oil, added some lemon juice and sprinkled a little sea salt. We usually cook this on the barbecue but didn’t want to turn that on so it went in the oven with everything else for about 15-20 mins.
We finished off dinner with a beautiful Pumpkin pie from Frootogo Orchards.
If you noticed I didn’t include black pepper, it’s because I ran out! I know sacrilege. But, this goes to show that you can still cook without a spice, one that I use daily. This was a low fuss, simple dinner but still great for entertaining. It was an enjoyable Thanksgiving dinner and after all, it’s not the food but the company that counts.