Skip to Content

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

Thanksgiving for Two shouldn’t be any less than Thanksgiving for twelve. I want everyone to enjoy an indulgent and flavor packed Thanksgiving – no matter the party size! In this post I have included a complete menu and a planner to plan grocery shopping, oven schedule and overall kitchen schedule!

 

Pinterest pin for Thanksgiving for two. White background.

 

This will be a long post. But it’s long because it’s complete, right. In order to make it easier for you to read, I’ve included some links that will redirect you to the paragraph you need at that time. Most of these recipes have their own blog post, where you can print the individual recipe card. Links to them can be found under their paragraphs. Have a lovely Thanksgiving!

 

Click for redirection to paragraphs:

 

 

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

A lot of food = awesome leftovers

 

And yes, this is a lot of food. Thanksgiving is all about the food, and you are supposed to be stuffed. So that is what I do. Stuff you with recipes so you can make and eat and then love me. I make extra because I want to have leftovers. Leftovers actually give room for a lot of creativity. Click this Thanksgiving Leftovers blog post to see what I did with all the leftovers. It made 7 vastly different dishes!

 

One turkey breast of 1.7 kg (3.7 lb) is too much for two people, especially with all these sides. But I still want you to have that festive feeling of roasting a bird for a long time. And with all the shopping you need to do on Black Friday, I am sure you will appreciate the extra meat and quick leftover dinners.

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

What to do before the actual Thanksgiving day?

 

So, you only have two hands and one brain (I think), so we need to spread it out a little. I really hope that since this is Thanksgiving for two, that two also help make it. I was alone on making this, and it went fine. But two is always better.

 

On Monday or Tuesday – go grocery shopping. Get it out of the way. I have made a grocery list. We are sometimes out of the kitchen and pantry staples too, so this is a complete list. So much of the list won’t have to be bought that day! Click here to download the Thanksgiving Grocery List pdf!

 

The recipes that you can make ahead

 

Dessert: The Pumpkin Crème Brûlée

 

Like eating a pumpkiny gingerbread pudding with crispy topping! This recipe yields 4 ramekins, but they can be stored in the fridge for days. So you have dessert two days! Make these either on Wednesday or Tuesday, store covered in the fridge. All you need to do on Thanksgiving Day is adding sugar and torching or broiling the top. This is done in a flash and you don’t have to multitask with all the other dishes. Do it when you’re finished eating the main course!

 

For a more thorough explanation of the process and a printable recipe card, head to the main post Pumpkin Crème Brûlée.

 

  •  230 ml heavy cream (1 cup)
  • 90g egg yolks (4 large)
  • 50g brown sugar (1/4 cup)
  • 125 ml pumpkin puree (1/2 cup)
  • 2 pinches ground cinnamon
  • pinch each of ground nutmeg, ginger, allspice and salt
  • 4 tsp granulated sugar for caramelizing the tops

 

 Instructions:

  • Pre-heat oven to 300F (150C). In a medium bowl, whisk together the egg yolks and brown sugar until well blended.
  • Heat the heavy cream in a small saucepan, until a barely simmer. Remove from heat and let cool a little. Slowly add the warm cream into the sugar and eggs while whisking. Mix in the pumpkin puree, salt and spices.
  • Divide the mixture into 4 ramekins and place in a large baking dish. Fill the baking dish with warm water about halfway up the sides of the ramekins.
  • Bake for around 35-40 minutes. They should wiggle a little in the middle once done because they firm up considerably in the fridge. Chill completely before placing in the fridge. Can be stored there for several days.
  • Right before serving: Pour 1 tsp sugar on top of each ramekin, jiggle and turn it until it’s evenly coated. Broil using a kitchen torch or the broiler setting in your oven. Cool for 1 minute to crisp up the topping before digging in.

 

The insides of a pumpkin creme brulee.

 

The Orange Cranberry Sauce

 

Oh dear, this is delicious. And the orange cranberry sauce is usually served cold, so you don’t have to do anything about this dish on Thanksgiving. Make it either Wednesday or Tuesday and store covered in the fridge. Leftovers are great in these cranberry sauce oat muffins and cranberry coconut trifles, so make sure to double the recipe if you want those too!

 

For a more thorough explanation of the process and a printable recipe card, head to the main post Orange Cranberry Sauce.

 

Orange Cranberry Sauce for Thanksgiving

  •  150g cranberries (1 1/2 cups)
  • 60ml orange juice (1/4 cup. Approx. 1 small orange)
  • 2 tbsp maple syrup
  • 75g sugar (1/4 cup + 2tbsp)
  • pinch salt
  • 2 tbsp orange liqueur
  • 1/2 tbsp orange zest (Approx. 1 small orange)
     

Instructions:

  •  Add all ingredients into a medium saucepan, apart from the orange liqueur and orange zest. Bring this mixture to a boil and then reduce to a simmer for 10 minutes.
  • Add in orange liqueur and orange zest. Simmer for an additional 10 minutes. It will thicken more in the fridge.
  • This orange cranberry sauce can be made days in advance. Store covered in the refrigerator. Served cold.

 

There are more that could be made ahead

 

If you are really short on time on Thanksgiving, you could also make your stuffing beforehand. You could make it a week before, freeze it and take it out on Thanksgiving or thaw the day before. I didn’t do this, but I know a lot of people do.

 

However, what I would do is just dry the bread cubes in the oven to golden, for 20 minutes (190C/375F). That is the first step of the stuffing out of the way.

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

You could also make the cheddar herb sweet potato mash beforehand, but it’s very little hands-on time so I think you should just make it then and there. If you re-heat it you may want to add some broth or cream, depending on the consistency you want, but I didn’t find it necessary.

 

The Order of the Cooking

 

Sorry for the Harry Potter reference, I just couldn’t resist. So this is my list that I continued to look at during the cooking:

 

Days in advance:

 

Preferably the same day, but could also be made in advance:

  • Caramelized Onion, Apple and Sage Stuffing
  • Cheddar Herb Sweet Potato Mash

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

Before you start cooking:

  • Have I bought everything? Click here to download the Thanksgiving Grocery List pdf!
  • Make sure the kitchen is clean. You may also think of finding pots and pans beforehand. Set the table.
  • You may also start prepping this: bread, onion, celery, carrot, pomegranate, brussels sprouts, peel and cube the sweet potato and put in a large pot with water. If you make the puff appetizer you could also make the filling beforehand. But remember that these need oven time.

 

  1. During the baking of sweet potato skins – 20 minutes
    1. Continue prepping what’s not already prepped
    2. Prepare turkey
  2. During baking of bread cubes – 20 minutes
    1. Make the stuffing filling
  3. During turkey roasting – 1 hour – 1.5 hours
    1. Continue prepping for brussels sprouts, green beans, mashed potatoes
    2. Bake stuffing alongside turkey the last 40 minutes
    3. Cook bacon for brussels sprouts
    4. Begin with the mashed potatoes (but closer to the end of roast time)
  4. Broil sweet potato skins – 4 minutes
  5. During baking of brussels sprouts – 20 minutes
    1. Eat sweet potato skins (if you decide to make it)
    2. Rest turkey
    3. Keep mashed potatoes warm (e.g., on low in slow cooker)
    4. Green beans (the last 12 minutes)
  6. EAT!
  7. Broil or torch the Pumpkin Crème Brûlée


Click here to download this Thanksgiving Time Schedule on its own. Here is also the Thanksgiving Oven Schedule (download the pdf here). Because we are only roasting a turkey breast, we could fit two pans into the oven at once. Find the smallest pan that fits the turkey.

 

Thanksgiving Oven Schedule

Thanksgiving for two: the recipes

 

I think we are more than ready for the actual recipes. Remember that orange cranberry sauce and pumpkin créme brûlée will be made days in advance, seen earlier in this post (or just click the links to go directly to their respectable posts). 

 

Citrus Rosemary Turkey Breast

 

This turkey breast is fresh in flavor with tangy citrus and aromatic rosemary. It works perfectly with the other elements of this recipe. The turkey is and should always be the centerpiece of a Thanksgiving dinner whether it being just Thanksgiving for two or for a large family.

 

For a more thorough explanation of the process and a printable recipe card, head to the main post Citrus Rosemary Turkey Breast < here’s also the gravy.

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

  • Half a turkey breast (split at the bone) 1.7 kg / 3.7 lb
  • 2 tbsp butter
  • Salt and pepper
  • 3 fresh rosemary sprigs (if they are big you may reduce to 2)
  • 250ml (1 cup) white wine or cooking sherry
  • 1/2 each of one lemon and orange. 
  • 1/2 head of garlic, crushed with paper still on

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

Instructions:

  • Preheat oven to 230C (450F). Rinse and pat dry the turkey breast. With your fingers, carefully separate the skin from the meat and spread half of the butter under the skin. Season the meat with salt and pepper. Spread the rest of the butter on the skin along with more salt and pepper.
  • Place the turkey breast in a roasting pan. Pour the white wine/sherry and juice from the lemon and orange on top. Cut the juiced lemon and orange into quarters and place in the roasting pan along with the garlic and rosemary. Top the turkey breast with rosemary sprigs. 
  • Reduce oven temperature to 180C (350F). Roast turkey for 60 minutes, then start checking the temp – a thermometer inserted into the thickest part of the breast should be 73C (165F). If it is getting brown, cover with aluminum foil to prevent burning. I had mine in for 1.5 hours.
  • Take the turkey out of the pan and let it rest on a cutting board, covered, for around 30 minutes (or as long as it takes to make the gravy) before carving/slicing. Slice along the wing bone. A little pink at the bone is normal.

 

Super Easy Turkey Gravy

 

Because the turkey is lemony rosemary flavored, so will the turkey gravy taste like. It’s tangy, but also full bodied and delicious. Because it’s so tangy, I have added a little sugar to the recipe. If you decide to omit lemon in your turkey, I would also omit sugar from the gravy. But I hope you don’t!

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

  • 60ml (1/4 cup) turkey fat – or butter to compensate
  • 250ml (1 cup) pan drippings – or stock to compensate
  • More chicken stock to thin out the gravy, as needed
  • 60ml (1/4 cup) flour
  • salt and pepper
  • 1 tsp sugar, or more or less to taste

 

Instructions:

  • When the turkey is done, there will be a lot of sauce and pan drippings in the pan. Save this in a cup. Refrigerate for 30 minutes, this way the fat and pan drippings will separate and it’s easier to measure.
  • Once done chilling, scoop out the fat and measure. You ideally want 1/4 cup, but I had only 2 tsp so I compensated by adding butter to reach 1/4 cup. Place in a saucepan. Once hot, add in the flour. Whisk for a few minutes, it will be bubbly.
  • Add in 1 cup pan drippings (if you have less, add chicken broth to compensate). Whisk.
  • Add salt and pepper and taste. Is it way too sour? Add in 1 tsp sugar. My gravy was a little sour, but that does not matter when you eat it alongside all the other dishes. So remember, a little sour is fine.
  • Whisk in more chicken stock if needed, to reach desired consistency. It will thicken a little once cooled.

 

This recipe is adapted from The Kitchn.

 

Caramelized Onion, Apple and Sage Stuffing

 

This stuffing recipe is filled with autumnal / winter flavors. Super comforting, yet a little interest with the apple and pomegranate. I am not one that says no to pomegranate, especially not as tasty garnish on comfort food! This stuffing is ultra soft and mild, making it very easy to like.

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

  • 1 tbsp canola oil
  • 75g sourdough bread, cut into quarters (about 2 slices)
  • 1/2 medium onion (60g) finely chopped
  • 1/2 tsp salt and pepper
  • Half a celery stalk (10g) finely chopped
  • Half a carrot (15g) cut into slices and then quartered
  • A handful mushroom (50g), cut into slices, around 1/2 cup
  • 1 clove garlic
  • 1/2 tsp fresh rosemary
  • 1 1/2 tbsp fresh sage
  • 250ml (1 cup) chicken broth
  • 1/2 green apple (e.g. Granny Smith) peeled and chopped
  • 1 egg
  • pomegranate, for tasty garnish

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

Instructions:

  • Heat oven to 190C (375 F). Place the chopped bread on a rimmed baking sheet and bake until dry and beginning to turn a golden brown color, around 20-25 minutes. Transfer to a large bowl.
  • Meanwhile, heat canola oil in a large skillet over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, for 10 minutes. 
  • Add the celery and carrot, and cook, uncovered and stirring occasionally, until the vegetables are tender and the onions are beginning to brown. After 7 minutes, add in the mushrooms and cook for 3 more minutes.
  • Stir in the garlic and cook for 1 minute. Add in the rosemary and sage and cook for 1 minute more. Remove from heat.
  • Pour the chicken broth over the golden bread and toss until it’s nearly absorbed (do not pour everything at once, check and see if it’s covered enough, then add more if needed). Add the cooked vegetables and the apple and mix to combine. Fold in the egg. 
  • Oil a small deep baking dish and add the mixture to it. Cover loosely with foil and bake for 25 minutes on 190C (375F)*. Uncover and bake until golden brown, 15 more minutes. 

 

* If you can bake it alongside the turkey, we will make do with 180C (350F). No worries.

 

NOTE: The photo above is double the amount as in the recipe.

 

The Caramelized Onion, Apple and Sage Stuffing is adapted from Woman’s Day.

 

Cheddar Herb Sweet Potato Mash

 

I love this sweet potato mash recipe. Sweet potatoes are in my opinion too sweet to be a mashed potatoes side dish. However, I managed to savorize it, making it less sweet and more savory. The sweet potatoes go so well with cheddar, and herbs go with literally everything.

 

For a more thorough explanation of the process and a printable recipe card, head to the main post Cheddar Herb Sweet Potato Mash.

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

  • 500g sweet potato (about 1 large). Peeled and cut into 2.5cm (1 inch) pieces. If you are frying the sweet potato skins, you should peel the skin in large pieces. Set aside.
  • 1 tsp salt (divided), or more to taste
  • 1/2 tsp pepper, or more to taste
  • 1 clove garlic, minced
  • 1 tsp fresh chives
  • 4-6 sage leaves – cooked in bacon fat of brussels sprouts (optional)
  • 20g cheddar cheese, 3 tbsp

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

Instructions:

  • Place the cubed sweet potatoes in a large pot, cover with water with about 2.5 cm (1 inch) extra. Add 1/2 tsp salt. Bring to a boil and then reduce to a simmer over medium-high heat. Simmer uncovered until the potatoes are tender. Approx. 10 minutes.
  • Drain the potatoes and return to the pot. Mash it to your desired consistency.
  • The herbs: because you are going to cook bacon for the brussels sprouts, I cooked a few sage leaves a couple of seconds in the bacon fat. You can cook it in butter or oil if you want.
  • Add all the other ingredients and give it a good mix. Taste and season to your liking. Garnish with more chives. 
  • Serve hot. Leftovers can be stored covered in the fridge for 4 days. 

 

NOTE: The photo above is of double the amount.

 

Optional Appetizer: Smoky Sweet Potato Skins

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

  • The skin of 1 large sweet potato
  • 2 tbsp cheddar cheese, grated
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tsp olive oil
  • 4-5 small sage leaves, finely chopped

 

Instructions:

  • Pre-heat oven to 220C (425F). Prepare baking sheet with parchment paper.
  • Remove peels from the large sweet potato into large pieces – 0.5 cm thick (1/4 inch). Set the peeled potatoes aside, use in Cheddar Herb Sweet Potato Mash.
  • Place the skins on the baking sheet and bake until tender, approximately 20 minutes.
  • Meanwhile, mix grated cheese with smoked paprika and garlic powder.
  • Remove the potato skins from the oven and get the broiler on.* Lightly brush the potato skins with olive oil and sprinkle with the cheese mixture. Broil until golden brown, 4-5 minutes.
  • Once they are done, sprinkle with sea salt. Eat immediately.

 

* I waited with this step until the turkey was done, but I made the soft skin before I roasted the turkey, see oven schedule.

 

NOTE: The photo above is double the amount as in the recipe.

 

This Sweet Potatoes Skin recipe is adapted from Woman’s Day.

 

Honey Balsamic Baked Brussels Sprouts

 

This recipe is on my heavy rotation for special occasion comfort food. If you would like one a bit fresher with lemon and blackberry, I can recommend you to check out these lemon blackberry basil glazed brussels sprouts and broccoli.

 

For a more thorough explanation of the process and a printable recipe card, head to the main post Honey Balsamic Baked Brussels Sprouts.

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

  • 280g brussels sprouts, cut in half and outer shell removed (2 1/2 cups)
  • 4 strips bacon
  • 1 tbsp olive oil
  • 1/2 tsp salt and pepper
  • 2 tsp honey
  • 2 tsp balsamic vinegar
  • 1/4-1/8 cup pomegranate arils

 

Instructions:

  • Pre-heat oven to 400F (200C). Cook bacon to crispy and save the bacon fat.
  • Place brussels sprouts on an aluminum foil lined baking sheet. Mix with olive oil, reserved bacon fat and salt and pepper. Cook for 15 minutes, turning them halfway through.
  • Mix honey, balsamic vinegar and crumbled bacon with the brussels sprouts. Bake for 3 more minutes. Serve with fresh pomegranate arils.

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

Garlic Parmesan Green Beans

 

Garlic and parmesan makes anything taste better – even green beans. Green beans add that healthy side dish situation to the Thankgiving for two table, and it’s a welcomed one too. A Thanksgiving feast can be a bit heavy, so it’s nice to have some delicious balance!

 

For a more thorough explanation of the process and a printable recipe card, head to the main post Garlic Parmesan Green Beans.

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

  • 190g green beans, stems removed (7 oz)
  • 1 tbsp butter
  • 1 large clove garlic, minced
  • 2 tbsp grated parmesan cheese
  • 1/2 tsp salt and pepper

 

Instructions:

  • Chop the edges of the green beans off, discard the edges. Mince garlic and grate parmesan cheese.
  • Heat butter in a large skillet, over medium heat. Add minced garlic and stir for one minute, until fragrant. Add the green beans, salt and pepper and stir to coat evenly. Sautée for about 5 minutes or until cooked through, while stirring frequently. Remove from heat.
  • Sprinkle with the parmesan and toss to melt the cheese.

 

 

You did it!

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

I try my best not to confuse you here. If you prefer to read it as a complete pdf, I have made this blog post including grocery list, oven schedule and time schedule, recipe for orange cranberry sauce and pumpkin crème brûlée as one pdf. You can find it in the list below.

 

It does not contain any photos (apart from the oven schedule) to help you save ink. If you are like me and love to print photos, I’d rather print the Thanksgiving Checklist pdf which contains recipe photos, see below.

 

Again, if you only want some helping tools, here’s the list:

 

 

Thanksgiving for Two (plus leftovers): A Complete Menu and Planner

 

I hope you will have a fantastic Thanksgiving celebration, even though you may be only one or two or a small family. It’s time to be in the kitchen and just shut the outside world out.

 

Happy Thanksgiving!

 

Don’t forget to sign-up for my newsletter, giving you a FREE e-cookbook filled with delicious recipes for all four seasons. I’ll also send you my new recipes right in your inbox once they’re posted here. Thank you!

 

If you have any feedback or questions, you can reach me in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jessica

Friday 27th of November 2020

I made this last year for Thanksgiving for myself and my husband. It was delicious! The turkey was so moist and flavorful. We loved the creme brulee and the brussel sprouts . We loved it so much that we are making it again this year for Thanksgiving. Turkey is literally in the oven as we speak. My only question on timing is the gravy. It says that once the turkey is done you need to scoop out the drippings and put in the fridge for 30 minutes and then you can proceed with making the gravy. At this point the turkey is sitting out, cooked, and cooling for 40 minutes. We instead just make a different gravy as we cannot figure out the timing of this. Other than that, we absolutely love this recipe and will keep coming back to it!

Stine Mari | Ginger with Spice

Monday 30th of November 2020

Hi Jessica, I'm so glad you came back this year to make it again! Warms my heart. What I mean with the gravy is that you take the turkey out of the pan when it's done roasting, and let it rest on a large cutting board, preferably covered. And now you have the pan clear and should be full of juices from the turkey and citrus. Scoop this up in a cup and place in the fridge for 30 minutes (at the same time as the turkey is resting) so that the fat separates. The rest of the sauce-making should take less than 10 minutes, so it should be done at the same time as the turkey is done resting. Let me know if anything is unclear! And I hope you will be back next year as well!

Anna

Thursday 26th of November 2020

The stuffing recipe in the pdf is missing the apple directions in the stuffing.

Stine Mari | Ginger with Spice

Monday 30th of November 2020

That is correct! My mistake, I will fix it prior to next Thanksgiving. Thanks for reminding me! :)

Krista Malone

Sunday 1st of November 2020

I know that this post is a couple of years old but I am so thankful to have found it. Due to covid, my fiance and I will be spending Thanksgiving on our own. While I love to cook using a great food blog, I was at a loss for Thanksgiving... trying to pair sides and think about how and when to cook things was overwhelming, so this was a fantastic gem for me. I can't wait to make the recipes and will be checking out the leftovers link as well. Thank you!

Stine Mari | Ginger with Spice

Sunday 1st of November 2020

Thank you Krista! I am SO glad you found this post. I hope this will be helpful, and I wish you and your fiancé a lovely Thanksgiving. Let me know if anything is unclear!

Christine

Friday 29th of November 2019

I made all of this for my husband and I for thanksgiving! All of it was so delicious. Definitely take time between cooking to prepare your veggies/ sauces to make it faster and easier when getting things in the oven. I made butternut squash mash instead of using potatoes but followed the rest of that recipe and they were to die for! The creme brulee will look watery before putting it in the oven but it came out perfect so don’t worry! trust the recipe magic! I also used broccoli instead of Brussels sprouts for the honey balsamic Brussels sprouts dish, because my husband doesn’t like them. This ended up being my favorite dish. The cranberry sauce was also gorgeous flavoring. I didn’t have orange liqueur so I used more orange juice and whiskey! My husband loved it. I also doubled all of these recipes and the amount for leftovers is perfect. (We like big servings and lots of leftovers but not too many that they go bad and get thrown out) Will be making these again! Thank you :) only thing I would suggest is putting the full creme brûlée, cranberry sauce, and Brussels sprout recipe on this article - it was a little bit of a pain searching for links and opening multiple pages... but other than that THANK YOU and happy thanksgiving!

Stine Mari | Ginger with Spice

Saturday 30th of November 2019

Hello Christine. I am so happy your Thanksgiving turned out perfectly! I've made the brussels sprouts with broccoli before and I think that is super delicious too. All your other alterations sound yummy too. That's what recipes are for, just a guideline. And thank you so much for getting back to me with such a nice comment! Regarding the other recipes, you could download a pdf (it is in the post) and there ALL the recipes are listed. But I will definitely consider changing this before next year's Thanksgiving. Will you be trying out the 7 Thanksgiving leftover recipes as well? I expect you have the perfect amount of leftovers for those too. I hope all is well and thank you once again! :)

Alicia

Tuesday 26th of November 2019

I will be making this on Thanksgiving this year, but the apple was left out of the stuffing recipe. Could you please tell me what kind of apple to use and how much? Also, what part of the process should it be added?

Stine Mari | Ginger with Spice

Tuesday 26th of November 2019

Hello Alicia. I'm so glad you will be making it.

I have noticed the apple was left out, but I haven't dared touched the post because of some techy stuff. So I'm glad you asked!!

It is 1/2 Granny Smith apple, but you can use whatever apple you prefer. It is cut as shown in the picture with the other ingredients. In the instructions it does say where to add in the apple, but I can say it again:

When you add the cooked vegetables to the pan add the apple as well, and mix to combine. Fold in the egg. Then bake as instructed.

I hope this help and Happy Thanksgiving!

This site uses Akismet to reduce spam. Learn how your comment data is processed.