Margaret Holmes Thanksgiving Menu for 2-4 People

Not everyone celebrates Thanksgiving with a huge gathering. Some people can’t get home for Thanksgiving, and others have small families. It can be hard to figure out what you should cook for a smaller Thanksgiving Day dinner.

We are excited to announce that Michaela Rosenthal, competitive cook and recipe developer, has created a Thanksgiving menu perfect for 2-4 people that features three side dishes and a dessert using Margaret Holmes products!

Michaela’s menu suggests a simple appetizer, like a spread with crackers, and a 6 lb. roasted chicken and 4-5 side dishes for the main course. She also recommends keeping dessert simple with brownies, cookies or a single layer cake.

Michaela’s recipes have been featured in Cooking Light, Gourmet, Good Housekeeping, Rachael Ray Magazine, Taste of Home and the Los Angeles Times. Additionally, she has cooked on the Travel channel, Food Network and Good Morning America with Emeril Lagasse.

Michaela’s love of Southern food started over 25 years ago when she met the late, great Chef Paul Prudhomme in California and was asked to assist him in his West Coast cooking classes. She is a brand ambassador and official recipe tester for Margaret Holmes, Glory Foods, Bruce’s Yams, Johnny’s Fine Foods and Breedlove’s.

Michaela’s Margaret Holmes Thanksgiving Menu can be seen below in its entirety. She is available on Thanksgiving Day for questions from 8am-12pm PST, and can be emailed directly at tangerine0thyme@yahoo.com.

Enjoy, and Happy Thanksgiving from Margaret Holmes!

Margaret Holmes Thanksgiving Menu for 2-4 People

Appetizer :

• Fig Jam over Cream Cheese & Crackers

Main Dish :

• Roasted Chicken (6 lb.)

Side Dishes :

• Low Sugar Cranberry & Apple Compote (recipe below)
• Blackeye Pea Dressing (recipe below)
• Whipped Potatoes & Rutabagas (recipe below)
• Sweet Potatoes with Marshmallows (recipe below)
• Lima Beans with Bacon & Onions (recipe below)

Dessert:

• Black Bean Brownies with Bittersweet Chocolate Sauce & Whipped Cream (recipe below)

Thanksgiving Menu Recipes

Low Sugar Cranberry & Apple Compote

Ingredients:

• 8 oz. (from a 12 oz. bag) fresh cranberries
• juice & zest from 1 tangerine
• 1 (15 oz.) can Glory Foods Fried Apples*
• 1/2 cup Splenda® baking blend
• 1 cinnamon stick (broken in half)
• 1/3 tsp. freshly grated nutmeg
• 1/3 cup golden raisins

Directions:

1. Place cranberries and tangerine juice/zest in a medium sauce pan and cook on low for 10 minutes until cranberries start to pop.
2. Smash cranberries with a potato masher, leaving some chunks.
3. Stir in Glory Foods Fried Apples, Splenda®, cinnamon stick and nutmeg; cook an additional 10 minutes, stirring occasionally.
4. Remove from heat (discarding cinnamon stick), and stir in golden raisins before plating and serving.

Yield: 4 servings

Prep time: 5 minutes

Cook time: 20 minutes

*If you cannot find fried apples, use a low sugar apple pie filling.

Blackeye Pea Dressing

Ingredients:

• 3 cups cubed cornbread stuffing mix
• 1-1/3 cups warmed chicken broth
• 2 tbs. butter (plus extra for buttering dish)
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 (15 oz.) can Margaret Holmes Seasoned Blackeye Peas; drained
• 2 tbs. chopped parsley
• 1 tsp. freshly grated lemon zest

Directions:

1. Heat oven to 350°F.
2. Place cubed stuffing in a large mixing bowl and add chicken broth. Mix well; set aside.
3. In a small skillet, melt butter; add onion and celery. Sauté for 3-4 minutes then add Margaret Holmes Seasoned Blackeye Peas. Cook for an additional 2 minutes, stirring occasionally.
4. Remove blackeye pea mixture from heat, and stir in parsley and lemon zest. Add to stuffing, mix well to combine, then transfer to a 6 cup buttered casserole dish. Bake for 20 minutes.

Yield: 4 servings

Prep time:10 minutes

Cook time: 30 minutes

Whipped Potatoes & Rutabagas

Ingredients:

• 1 cup water
• 1/2 cup milk
• 3 tbs. butter
• 1 (2 oz.) package instant mashed potatoes
• 1 (15 oz.) can Margaret Holmes Diced Rutabagas; drained
• salt & pepper
• vegetable seasoning (such as Mrs. Dash)

Directions:

1. Pour water in a medium (microwavable) bowl and microwave for 1 minute.
2. Add milk and butter; cook one minute more. Whisk in potatoes until all liquid is absorbed.
3. Place Margaret Holmes Dices Rutabagas in a blender or food processor and blend until smooth. Transfer to the potatoes and whip until creamy. Season with salt and pepper to taste.
4. Sprinkle with vegetable seasoning, and place in a warm oven (covered) until ready to serve.

Yield: 2-4 servings

Prep time: 10 minutes

Cook time: 2 minutes

Sweet Potatoes with Marshmallows

Ingredients:

• 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained
• 2 tbs. melted butter
• 1/3 tsp. pumpkin pie spice
• 16 large marshmallows

Directions:

1. Heat oven to 350°F.
2. Place Bruce’s Yams Cut Sweet Potatoes in a small (6”x6”) oven proof dish.
3. Stir pumpkin spice into melted butter and drizzle over sweet potatoes.
4. Arrange marshmallows on top of sweet potatoes to cover.
5. Bake for 20 minutes until marshmallows are golden brown.

Yield: 2-4 servings

Prep time: 5 minutes

Cook time: 20 minutes

Lima Beans with Bacon & Onions

Ingredients:

• 1 tsp. butter
• 1/3 cup chopped white onion
• 2 strips bacon; diced
• 1 (15 oz.) can Margaret Holmes Seasoned Green Lima Beans; drained

Directions:

1. Melt butter in a small skillet and add onion. Fry for 2 minutes then add bacon and continue to cook until bacon is almost crisp.
2. Add Margaret Holmes Seasoned Green Lima Beans and simmer on low for 5-6 minutes until heated through.
3. Transfer to an oven proof serving dish and place (covered) in a warm oven until ready to serve.

Yield: 2-4 servings

Prep time: 5 minutes

Cook time: 10 minutes

Black Bean Brownies with Bittersweet Chocolate Sauce & Whipped Cream

Ingredients:

• 2 whole eggs
• 2 tbs. dairy sour cream or whole milk yogurt
• 1/2 cup vegetable oil
• 1/4 cup water
• 1/2 tsp. cayenne pepper
• 1 (18 oz.) box Chocolate Fudge Brownie Mix
• 1 cup (from a 15 oz. can) Margaret Holmes Black Beans; drained
• bittersweet chocolate sauce (such as Ghirardelli), for serving
• whipped cream, for serving

Directions:

1. Heat oven to 350°F.
2. Spray an 8”x 8” glass baking pan with bakers spray; set aside.
3. In the bowl of an electric mixer, beat together the eggs, sour cream and oil. Add the water, cayenne pepper and brownie mix; stir until just blended.
4. In a separate bowl, smash Margaret Holmes Black Beans with the tines of a fork then add to the brownie batter; mixing until incorporated.
5. Bake brownie mix for 30-35 minutes or until a toothpick comes out clean. Allow to cool in the pan before cutting.
6. Serve with warmed, bittersweet chocolate sauce and whipped cream.

Yield: 12 brownies

Prep time: 10 minutes

Bake time: 35 minutes