Even though our holiday meals won’t be large this year, they can still be festive and tasty! Cooking for small groups often means sacrificing variety and options, but that doesn’t need to be the case for this holiday season. Here are some of my favourite savoury recipes that are easy to prepare for less than four people. All of them would be great paired with our mini or family-sized Roast Turkey Dinner.
- 4 Tbsp butter
- 1 lb. beef sausage, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 ½ cups celery, diced
- 1 egg, whisked
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp ground sage
- 8 cups bread cubes (about 1 loaf)
- 2 cups chicken broth
- Salt and pepper
- Preheat oven to 375° F and grease a 12-cup muffin tin.
- Melt the butter in a skillet over medium heat. Add the sausage and cook until browned, breaking up the meat.
- Add the onion and celery and cook until softened, about 5 minutes.
- Add the garlic, thyme, sage, rosemary, salt and pepper and remove from heat to cool.
- In a large bowl, combine the bread cubes, sausage mixture and chicken broth.
- Divide the stuffing mixture between the muffin cups and bake for 25-30 minutes, until warmed through and the tops are golden.
Creamy Garlic Mashed Potatoes
- 5 lbs. potatoes (Yukon Gold or Russet)
- 2 large cloves garlic, minced
- 6 Tbsp butter
- 1 cup whole milk
- 4 oz cream cheese, room temperature
- 3 tsp salt
- Fresh chives or green onions (optional)
- Cut the potatoes (with or without skin on) into evenly sized chunks and put in a large pot filled with cold water.
- Add the garlic and 1 tsp salt to the water and then bring to a boil.
- Reduce heat to medium-high and cook the potatoes for about 10-12 minutes, until a knife can be easily inserted.
- Drain the water from the potatoes.
- In another pan, heat the butter, milk and 2 tsp salt.
- In a large bowl, use a potato masher or fork and mash the potatoes until desired consistency is reached.
- Fold in the butter mixture until combined.
- Fold in the cream cheese until combined.
- Garnish with chives or green onions and enjoy!
Butternut Squash and Feta Tartlets
- 1 ¼ cups all-purpose flour
- 1 Tbsp sugar
- ½ tsp salt
- ½ cup cold unsalted butter, cut up
- 1 Tbsp distilled white vinegar
- 1 Tbsp ice-cold water
- 1 cup roasted butternut squash, diced
- ¼ cup crumbled feta
- 3 Tbsp parsley, finely chopped
- 1 Tbsp olive oil
- In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse crumbs.
- Add vinegar and 1 Tbsp water and pulse until the dough holds together when squeezed (you may need to add a bit more water).
- Shape dough into 1-inch-thick disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour and up to 2 days.
- Heat oven to 400° F.
- Roll the pastry dough ⅛ inch thick between 2 pieces of parchment paper. Remove the top piece of parchment paper. Using a 3-inch cookie cutter cut out 12 rounds.
- Invert a mini muffin pan and lightly grease the outside of the bottoms and sides.
- Drape the dough rounds over the muffin cups to mold into cup shapes and bake until golden brown (18-20 minutes). Let cool.
- In a small bowl, combine the squash, feta, parsley and olive oil.
- Fill the cups with the mixture and enjoy!
Creamed Kale and Gruyere Gratin
- 2 lbs. Tuscan kale, leaves chopped into ½ inch pieces
- 2 Tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 ½ cups whole milk
- 3 oz gruyere cheese, shredded
- ⅛ tsp ground nutmeg
- ½ cup parmesan cheese, grated
- Pinch of cayenne
- Salt and pepper
- Bring a large pot of water with 1 Tbsp of salt to a boil.
- Cook the kale until tender, about 4 minutes.
- Remove kale and dry with a towel.
- Heat oven to 400° F.
- In a large pan melt the butter.
- Add the onion and cook until tender, about 6-8 minutes. Add the garlic and cook for an additional minute.
- Add the milk and bring to a simmer.
- Remove from heat and stir in the gruyere, nutmeg, cayenne, ¼ cup parmesan cheese, ¼ tsp salt and ¼ tsp pepper until melted. Fold in the kale.
- Transfer to a baking dish and sprinkle the remaining ¼ cup parmesan cheese on top.
- Bake until golden brown, about 12-15 minutes.
Eat well, be well
Emma Minden, Registered Dietitian, Wholesome GO