Thanksgiving Dinner for Two to Four People

Herbed Roasted Turkey Breast

1 bone-in turkey breast-about 3 pounds
2 slivered garlic cloves
1/2 t dried rosemary or a sprig of fresh
3 T honey
1 T Dijon mustard
1 T olive oil
1 T lemon juice
1/2 t pepper
Salt to season

Make small slits in the top of the breast and insert garlic slivers and the fresh rosemary sprigs. If you are using dried rosemary, add it to the honey mixture instead. In a small bowl, combine honey, mustard, oil, lemon juice, dried rosemary (if using) and pepper.
Brush herb mixture over the turkey breast. Sprinkle with salt. Place turkey in baking dish or roaster pan, meaty side up. Roast at 350 degrees for about 60 minutes. Baste every 10 to 15 minutes until done. Cooking time depends on the size of the breast, but a meat thermometer inserted into the thickest part of the breast should read at least 165 degrees. Allow to set while you finish the preparations - the carving will be much easier.

Herb Buttered Zucchini and Carrots

1 lb baby carrots
1 lb small zucchini
1/2 c boiling water
1 t salt 1 t dried thyme or 2 t fresh
2 T butter

Scrub the carrots and zucchini. Slice the zucchini 1/8-inch thick and leave the carrots whole. To the boiling water add the salt, thyme and carrots. Cover and simmer about 10-15 minutes until carrots are still crisp-tender. Add the zucchini and mix well. Bring back to a boil and cover. Reduce heat and simmer about 5 minutes, until vegetables are tender. Drain and add butter, tossing gently to coat. This makes about 4 servings.

Herb Onion Stuffing

1 c finely chopped sweet onion, such as Vidalia
1 stick butter
5 c coarse fresh bread crumbs
1 1/2 T chopped fresh tarragon
1 1/2 T chopped fresh chives
2 t salt
1 1/2 T chopped fresh flat-leaf parsley
1 t black pepper
3/4 c chicken broth

Cook the onion in butter in a large heavy skillet over fairly low heat, stirring, until butter is melted and onion is slightly softened, about 5 minutes. Combine breadcrumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture and gently stir in broth. If you like moister stuffing you may need to add more broth. Transfer stuffing to a buttered baking dish. Cover with foil and bake for 20 minutes with your turkey breast at 350 degrees, then uncover and bake until top is crisp and stuffing is heated through, about 20 minutes more.

Pumpkin Pie with Pecan Topping

Single 9" pie shell

Filling:
2 eggs
2/3 c lightly packed brown sugar
1 t ground cinnamon
1/2 t salt
1/4 t ground nutmeg
3/4 c milk
1 14-oz can pumpkin puree (about 1 1/2 cups), not pie filling

Topping:
1/2 c sugar
1/2 c brown sugar, lightly packed
1/3 c corn syrup
1-1/2 c pecan halves

Preheat oven to 425 degrees. NOTE: Do not prick the bottom of your piecrust. Break eggs into a large bowl. Beat until blended. Stir in brown sugar, cinnamon, salt and nutmeg until evenly blended. Then add pumpkin and milk, stirring until blended.

Pour pumpkin mixture into the unbaked pie shell. Bake on the bottom rack of oven just until the crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325 degrees and continue baking until the pumpkin filling seems set in the center when lightly jiggled, about 45 to 50 minutes more. Place on a cooling rack while making topping.

In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, until sugar is completely dissolved, about 3 to 4 minutes. Remove from heat and stir in pecans. Evenly spoon over warm pie filling. Place in center of preheated broiler rack. Watch carefully and only broil until the topping bubbles. It will happen quickly! Remove from oven and place on cooling rack. Pie can be served warm or at room temperature. Refrigerate leftovers for up to two days.