How to Have a Spectacular Thanksgiving for Two

There are pros and cons to planning a Thanksgiving for two—the pros being less work and, well, fewer people. The cons, however? Many cookbooks assume you’re making dishes for extended family or a large group of people, causing a lot of unnecessary effort and creating waste. Look, leftovers are wonderful. But be honest: can you really eat sweet potatoes for seven days straight?

So for those having a solo, or intimate, gathering this year, Vogue decided to ask two experts. The first is Klancy Miller, author of Cooking Solo. While most recipes out there have a serving size of four to eight, Miller’s recipes are for one to three (so, perfect for those celebrating by themselves or with one other person). The second? Bre Graham, whose cookbook Table For Two is a heartwarming culinary guide on how to cook for a romantic or platonic person you love.

Ahead of November 23, they share their top tips on how to execute a tiny, yet memorable, Thanksgiving.

Pick Dishes You Can Prep Almost Entirely Ahead of Time

“The smaller the gathering, the less you want to miss out on important conversations or moments by being in the kitchen. Reach for recipes that require little attention once already made, either something that slow cooks for hours or desserts that can be prepped fully ahead of time and then simply put in the oven before serving,” says Graham.

Don’t Feel The Need to Make More Than One or Two Things

“Do you feel like having an elaborate (i.e. large) holiday meal if you're celebrating solo or with one other person? If you are up for a big meal—go forth and make all your favorite festive dishes (ask your relatives and friends for their best recipes),” says Miller. “[But] If you're not really into a massive holiday meal this year but have the energy to cook (let's face it, cooking fatigue is real) then focus on just one or two things to make it feel special.” 

Eat What You Want to Eat

Thanksgiving meals are often dictated by what we think we should eat—turkey, stuffing, cranberry sauce, pumpkin pie. If you’re gung-ho about those things, go for it! But if not, now’s your chance to break from tradition. “If you're dining solo for the holidays, I would recommend you go over the top in indulging yourself with whatever you want to eat. Start with dessert? Why not?” says Miller. “Take advantage of not having to please anyone else and please yourself with whatever kind of meal you feel like eating.”

Splurge—And Plan Another Great Meal With the Leftovers

Planning a big group meal is expensive. But with only a few months to feed, why not finally get that gourmet cut of meat, or expensive wine? “Think of things you've been meaning to cook or splurge on and make them. If you're a carnivore but have never cooked a rib-eye, do that,” says Miller. “Cook two and if you don't completely devour them, the leftover meat can be used to put in tacos the next day."

Miller also says to consider swapping your birds: “A whole chicken is faster to cook than a turkey and the leftovers can be used for sandwiches, soup, chicken stock, and salad,” she says.

Just Do Takeout

Hate cooking? Then don’t! Plenty of local restaurants offer gourmet holiday meals to go that are perfect for a Thanksgiving for two. “Ordering take-out could also be a wise choice if you're completely overcooking right now. If that's the case, support your favorite restaurant by ordering out and tip generously,” suggests Miller. 

Plenty of restaurants also stay open for the holidays, offering gourmet multi-course Thanksgiving meals. The beloved eatery Sant Ambroeus, which has locations in New York, Palm Beach, and the Hamptons, will be serving up the holiday classics with an Italian twist. (Think pumpkin stuffed tortelli pasta and turkey roulade stuffed with veal and porcini ragù.) Meanwhile, Polo Bar is embracing classic Americana with dishes like roasted organic turkey with chestnut-sage stuffing and cranberry-apple chutney, sweet potato gratin, and Charleston bourbon pecan pie.

Go All in on the Tablescape

Spruce things up by crafting an elaborate, picture-perfect tablescape. “Splash out on aesthetic touches like your favorite flowers and candles—I’m obsessed with candelabras and have them at my table even for non-holiday dinners,” Miller says. Graham agrees: “The little details matter more when you’re cooking for fewer people. See what elements you can spend a little time on that will make it feel super special,” she says.

Love the idea and don't know where to start? Read Graham’s tips, below:

1. Start with a tablecloth: a simple one that you found somewhere special or lovingly borrowed from your parent’s or grandparent’s collection. It will look like a disaster when the dinner is done, but that’s the sign of a good meal.
2. Candles are essential, as there’s something instantly calming about candlelight. I like tall candles in candlesticks, so the light is at face height on the table so it bathes everyone in that quintessentially romantic glow: tall, plain white candles are effortlessly elegant and cost the least.
3. Feature the finest fall produce if you want to fill your table with beautiful objects as a centerpiece. Stack apples, persimmons, and kumquats or drape bunches of grapes down the center—all feature as a snack towards the end of the meal too so nothing will go to waste.
4. Get some flowers. You don't need to be fussy about them. I like supermarket roses, carnations, tulips, and big bunches of green eucalyptus. I think so much of their beauty can be enhanced by how you display them, so I keep my old tiny Campari soda bottles for stunning single roses à la Oslo Court and group bunches of flowers together by shade to create big bursts of color.

Make a Meal Of Only Sides

A turkey is meaty, and arguably too much if you are only one or two people. So skip the bird and make a bunch of the smaller Thanksgiving classics instead. It’ll still feel festive, and you won’t run out of Tupperware. “I often prefer sides like stuffing and sweet potatoes and roasted vegetables. Make your favorite side dishes and call it a meal.” Miller’s favorites? Stuffing, sweet potatoes, and roasted vegetables. 

Below, Miller shares her perfect small-scale Thanksgiving dessert recipe.

Parisian Mini Chestnut Cakes

Makes three small cakes

“When I apprenticed at Taillevent in Paris, the pastry chef spiked his chestnut cakes with vintage rum. I prefer to drizzle them with melted chocolate or eat them with chocolate ice cream. The dense, rich consistency of these mini cakes may remind you of flourless chocolate cake—except they’re less sweet. They keep well, so the recipe makes three. Wrap the extras tightly in plastic and stash them in the refrigerator for up to 4 days or in the freezer for up to 2 months for a ready-made treat when a friend drops by for coffee,” advises Miller. “Unwrap and pop them into a 350°F oven for 6 to 8 minutes before serving. Chestnut cream is a sweetened chestnut puree. It’s available—as are candied chestnuts (marrons glacés)—from gourmet shops and online sources including amazon.com, which carries my favorite brand, Clément Faugier chestnut spread with vanilla.”

Ingredients

• 2 tablespoons butter, plus 1 teaspoon for the dish
• 1 cup chestnut cream
• 1 candied chestnut, diced (optional; preferred brand Clément Faugier)
• 2 large eggs
• 2 ounces bittersweet chocolate (optional)

Directions

1. Preheat the oven to 350°F. Use 1 teaspoon of the butter to grease three 3-inch ramekins or shallow tart molds.
2. In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Let cool slightly.
3. In a medium bowl, whisk the chestnut cream, melted butter, and candied chestnut, if desired, until well combined. Add the eggs, one at a time, whisking after each addition.
4. Place the prepared ramekins on a baking sheet and divide the batter evenly among them. Place the pan in the oven and bake the cakes for 30 to 35 minutes, until firm and lightly browned. Set aside on a rack to cool for 10 minutes before unmolding.
5. Meanwhile, chop the chocolate, if using, into 1⁄2-inch pieces and add it to the top of a double boiler or a metal bowl set on top of a saucepan that’s half full of water. (The water should not touch the bottom of the bowl.) Heat over medium-high heat, stirring after 5 minutes, until the chocolate is completely melted.
6. To serve, unmold a cake onto a dessert plate and drizzle with the melted chocolate. Serve warm. (Or eat it straight from the ramekin!)

Recipe excerpted from Cooking Solo by Klancy Miller. Photography © 2016 by Tara Donne. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.