So my first Thanksgiving in my first home, I didn’t actually own full size plates. I only had these dessert plates that I got for a nickel each at a World Market in Fremont, CA that was closing down. So I got creative. I made everything in individual servings, in tin muffin cups, so that I could squeeze more onto one small plate. It ended up looking like a traditional Gujarati Thali and made for very easy clean up in my super tiny kitchen.
Tools:
- Three sizes of mixing bowls
- Mixing fork and spoon
- Tin muffin cups
- Pot pie tins
- 12 cup and/or 6 cup muffin pans
- Cookie Sheet
Phase 1 – Pie! Prep time 30 mins, Cook time 1 hour 15 mins @ 350º
- Pumpkin Pie (pumpkin pie mix – evaporated milk – eggs – pie crust – whipped cream)
Phase 2 – Veggies! Prep time 30 mins, Cook time 30 mins @ 350º
- Green Beans Casserole (french cut green beans – cream of mushroom soup – shredded cheese – fried onions)
- Baked Carrots (sliced carrots – mandarin oranges – apple butter)
- Corn Cakes (cream style corn – rotel – self rising flour)
Phase 3 – Carbs! Prep time 30 mins, Cook time 15 mins @ 350º
- Potatoes Au Gratin (box – margarine – milk)
- Macaroni (Velveeta – margarine – milk – breadcrumbs)
- Cranberry Streusal (whole berry cranberry sauce – cinnamon streusal topping)
Phase 4 – Protein! Prep time 30 mins, Cook time 45 mins @ 350º
- Turkey Pot Pie (rotisserie turkey breast – gravy – veg-all)
- Stuffing (box – margarine – water)
Phase 5 (or 1) – Festive Beverage! Prep time 5 mins
- Sparkling Hard Cider (Apple Cider – Sweet Champagne)
Elapsed time : Approximately 4 hours from start to finish
