4 for T-giving, need recs on small bird

[Anonymous]

For first time in a long time it will be just 4 of us? and one is vegetarian? What do folks suggest for a small bird to satisfy the non-vegetarians? that also will not leave too many leftovers? Recipes also appreciated!

[Anonymous]

Just do a couple of Cornish game hens.

[Anonymous]

We usually do a turkey breast for four to six adults and up to a few small children. They're far easier to cook, and they come in a pretty big range of sizes (the breast of a big bird can be enough to provide lots of leftovers).

[Anonymous]

Cornish hen would be super cute, but you could also do a turkey breast

[Anonymous]

Another vote for turkey breast.

[Anonymous]

Chicken. I've done it before for that size group. I prefer dark meat so I don't like the turkey breast thing.

[Anonymous]

We just do a regular turkey and plan to have lots of leftovers.

[Anonymous]

Anonymous wrote:We just do a regular turkey and plan to have lots of leftovers.

Sorry, saw that you don't want leftovers, so obviously this is useless advice. Are you wedded to poultry?

[Anonymous]

Chicken, cornish hens (Ina Garten has a recipe to stuff them with cornbread stuffing we may do, turkey breast if you like white meat, or a Guinea hen, which is mostly dark meat.

[Anonymous]

Chicken, cornish hens, pheasant, turkey cutlets, duck

[Anonymous]

Just a breast? Much easier and faster, too.

[Anonymous]

Here's a turkey breast recipe you can do in the slow-cooker. It's delicious and it's a go-to meal for me.

Slow-Cooker Turkey Breast with Gravy

From Cook's Country | December/January 2012
WHY THIS RECIPE WORKS:
With the help of the slow cooker, turkey with gravy is no longer just for the holidays. Using just the turkey breast makes this recipe weeknight friendly, and the gentle heat of the slow cooker ensures that the white meat is tender and moist—not dried out. Browning the turkey skin creates flavorful drippings for the grav and putting an extra-thick roux-and-broth mixture into the slow cooker at the outset means that once it combines with the turkey juices, the resulting gravy is the perfect consistency.

SERVES 8 TO 10

If you don’t have quite 3 tablespoons of drippings after browning the turkey skin in step 1, supplement with additional butter.

INGREDIENTS

1 (6- to 7-pound) bone-in turkey breast, trimmed tablespoon unsalted butter
1 onion, chopped coarse
1 carrot, peeled and chopped coarse
1 celery rib, chopped coarse
6 garlic cloves, peeled and smashed
7 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/2 cup dry white wine
2 sprigs fresh thyme plus 1 teaspoon minced
2 bay leaves
Salt and pepper

INSTRUCTIONS
1. Pat turkey dry with paper towels. Remove skin from breast and cut into 4 equal pieces. Cook turkey skin in 12-inch skillet over medium heat until browned, 8 to 10 minutes. Transfer skin to slow cooker. Pour off all but 3 tablespoons fat from skillet. Add butter, onion, carrot, celery, and garlic and co until vegetables are browned, 8 to 10 minutes. Whisk in flour and cook, whisking constantly, until golden, about 2 minutes. Slowly whisk in broth and win and bring to boil. Transfer gravy, thyme sprigs, and bay leaves to slow cooker.

2. Season turkey with salt and pepper and place meat side up in slow cooker. Cover and cook on low until breast registers 160 degrees, 5 to 6 hours.

3. Transfer turkey to carving board, tent loosely with aluminum foil, and let rest for 15 to 20 minutes. Pour gravy through fine-mesh strainer into serving
bowl; discard solids. Stir minced thyme into gravy and season with salt and pepper to taste. Carve turkey and serve with gravy

[Anonymous]

Anonymous wrote:Another vote for turkey breast.

+1

[Anonymous]

OP here: Thanks to all. Another stupid question (you can tell I'm not much of a cook) - any place to pre-order a turkey breast?

[Anonymous]

Anonymous wrote:OP here: Thanks to all. Another stupid question (you can tell I'm not much of a cook) - any place to pre-order a turkey breast?

Or Cornish Game Hen?