We had our Thanksgiving dinner Sunday night and unlike previous years, it involved three people – my husband, my dad and me as my mom is still out of the country and extended family is all over the place.  So instead of roasting a huge turkey, I decided to buy a 2 1/2 lb turkey breast.  Still pretty substantial, but not as big as a full bird like we did last year or the year before – I have been hosting my parents for Thanksgiving since I got married in 2010.  This year, the menu was as follows:

Starter: Beet salad with goat cheese and greens

Main: Turkey breast roasted with garlic, basil, oregano, black pepper and curry powder.  As we did not make a full bird, we decided not to make any stuffing, either.  If you are looking for an alternative to a more “traditional” stuffing, be sure to check out my quinoa stuffing recipe from last year.

Creamy Mushroom Curry Gravy (recipe coming soon…I can tell you that it features Campbell’s STOCK FIRST Cream Stock)

Side 1: Maple mashed sweet potatoes 

Side 2: Roasted asparagus and red peppers (inspired by this recipe)

Bread: Spelt bread baked in muffin cups, based on this recipe I found online.  Note: You don’t need to put them in muffin cups.  In fact, you SHOULDN’T unless you want the bread to stick.

Dessert: Apple crumble from the Dessert Lady (seen here  before slicing.  It was heated up and served with vanilla ice cream (unseen))

As for left overs?  Chinese Canadians (and I assume, Americans, too) who celebrate Thanksgiving with a turkey will often use the remaining turkey to make turkey congee or fried rice (my family used to make the former).  This rice cereal is a great way to eat light after a substantial meal!  If you want to know more, read this old DelectablyChic! post from 2010 (scroll down to the bottom for instructions on how to make the congee).