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Thanksgiving Dinner, Dorm Style
Ok, so your stuck at dorm during thanksgiving. You dont have the time or money to make a big thanksgiving dinner for you and one or two of your friends, so what are you going to do? Improvise.
The following recipes will work in a dorm room setting provide you have access to a microwave and a toaster oven (one with a bake function preferably). A hot plate would be good as well, but not necessary.
Cranberry-Stuffed Turkey Breast
Serves 1-3 (depending on size of turkey breast)
Ingredients:
1 Boneless turkey breast
2 tablespoons cranberry sauce (homemade or canned)
½ loaf of slightly stale bread
¼ cup milk
1 onion
2-3 apples (Macintosh apples work well)
1 tablespoon rosemary
1 tablespoon thyme
½ pound butter (melt 3 tablespoons for stuffing)
½ cup chicken stock
Salt & Pepper
Method:
1. Preheat regular oven to 400F (425F for toaster oven).
2. Tear the bread into bite size chunks with your hands. Mix with cranberry sauce, melted butter, 1 teaspoon each of rosemary and thyme, and milk
3. Caramelize (cook until brown) the onions and apples over medium high heat with approximately 3 tablespoons of butter, add to bread mixture. (if you only have a microvave, simply cook onions and apples in butter on high for 1-3 minutes, or until tender). Separate 1 cup of the stuffing for the turkey.
4. Grease a roasting tray with some of the butter (or use cooking spray), and place the stuffing (minus the one cup) in the bottom in an even layer.
5. Butterfly the turkey breast and spread the reserved cup of stuffing over the flattened turkey. Roll and place on top of stuffing in the tray. Rub with softened butter. Season with salt, pepper and remaining spices. Pour a few tablespoons of stock over the turkey.
6. Cover with tinfoil and bake for 1-2 hours, checking every half hour until internal temperature of the meat (and stuffing) reaches at least 165F. (Note: if stuffing and/or turkey begins to dry out, pour more stock over it to moisten slightly)
7. Uncover for last 15 minutes to brown (toaster oven might take less time). Let rest, covered by tinfoil, for another 15 minutes before serving.
Mashed Potatoes
Ingredients:
5-6 medium size white potatoes (aka chef's potatoes or all purpose potatoes)
¼ cup butter
¼ cup milk
Method
(Stovetop)
1. Peel and quarter potatoes. Place in pot with enough cold water to cover completely.
2. Heat over high heat until boiling, reduce to a simmer and cook until completely tender.
(Microwave)
1. Wash and peel potatoes. Place in microwave-safe dish and cover with plastic wrap, poking a few holes to vent excess steam.
2. Cook on HIGH for approximately 8 minutes, or until completely tender.
3. Mash or put potatoes through a ricer.
4. Mix with butter and milk. Season with salt and pepper.
Variations:
Borsin mashed Potatoes: Add one package of softened Borsin cheese to the potato mixture
Garlic Mashed Potatoes: Add a few peeled cloves of garlic to the cooking water and puree with potatoes in the ricer (Alternatively, make a paste of garlic and mix with potato puree: http://howtoboilanegg.wordpress.com/2009/04/13/how-tomake-garlic-paste/) .
Baked Squash (or Pumpkin)
Ingredients:
2 acorn squash (or 2 small pie pumpkins)
butter as needed
salt & pepper
2 tablespoons brown sugar (optional)
Method:
1. Cut squash in quarters and scoop seeds out with a spoon.
2. Place in a greased oven dish (or microwave-safe bowl) and season with salt and pepper.
3. Dot with butter and cook as follows
Oven
Cook in a 400F oven/toaster oven for 45 minutes or until tender.
Microwave
Cook on HIGH for 5-8 minute or until tender
4. Cool slightly and scoop out flesh. Discard the skin.
5. Mash and mix with a tablespoon of butter and the brown sugar (if desired)