Thanksgiving Dinner for Two

The best Thanksgiving meal is part aroma, part taste and most of all, a joyful celebration of seasonal bounty.

Although many families are scaling back their guest lists, and Thanksgiving dinners for two are not uncommon, there is still a need to produce the smells and foods that make the holiday special. When I create my Thanksgiving menu I choose ingredients and seasonings that scent the kitchen. I usually prefer sweet seasonings, such as ginger, paprika and curry powder. I include dried fruits that have an alluring bouquet.

Thanks to the turkey industry, which is offering smaller portions during the Thanksgiving season, it’s easy to get just enough meat to serve two. Choices include turkey breast halves, wings or drumsticks. When cooking with spices I prefer to use turkey drumsticks. The dark meaty taste is robust enough to complement a zesty ginger-flavored gravy.

In the recipe that follows, drumsticks are simmered with spices, dried cranberries and apricots. The recipe makes plenty of gravy that is excellent over mashed potatoes or the saffron rice suggested here.

TURKEY DRUMSTICKS WITH DRIED FRUIT OVER SAFFRON RICE

2 tablespoons butter

1 clove garlic, minced

1 small onion, minced

2 (1 1/2 pounds) turkey drumsticks

2 tablespoons flour

1/2 teaspoon salt

Pepper

1/4 teaspoon paprika

1/4 teaspoon curry powder

1/8 teaspoon ground ginger

1/4 cup dry Sherry

1 1/2 to 2 cups chicken broth

1/4 cup dried cranberries

1/4 cup sliced, dried apricots

Saffron Rice

Melt butter in Dutch oven. Add garlic and onion and saute over medium heat until golden, 5 to 10 minutes.

Rinse drumsticks and pat dry with paper towels. Combine flour, salt and pepper to taste in plastic food bag. Add turkey and shake to coat. Add turkey to Dutch oven and brown on all sides. Reserve any leftover flour. Remove turkey to plate. Stir in any remaining flour in Dutch oven along with paprika, curry and ginger. Add Sherry and cook over low heat, stirring constantly, until paste-like.

Gradually stir in 1 1/2 cups broth and cook over high heat until slightly thickened. Stir in cranberries and apricots. Add browned turkey. Cover and simmer until turkey is very tender, about 1 1/2 hours, turning drumsticks over and basting with juices occasionally. If sauce becomes too thick, add part or all of remaining 1/2 cup chicken broth.

Meanwhile, prepare Saffron Rice. To serve, divide rice between 2 dinner plates. Top each with turkey drumstick and ladle of pan gravy and fruit. Pour remaining gravy into gravy boat and pass separately. Makes 2 servings.

Note : Dried cranberries are available at many gourmet, natural food stores and markets. If not available, double amount of dried apricots.

Saffron Rice

1 teaspoon butter

1 medium carrot, peeled, trimmed and diced

1/2 cup basmati rice

1 cup chicken broth

1/4 teaspoon saffron threads

1/4 teaspoon salt

Melt butter in medium saucepan. Add carrot and saute 1 minute. Stir in rice and stir another 30 seconds. Add chicken broth, saffron and salt and bring to boil. Stir once. Reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let stand 5 minutes. Makes 2 servings.

Note : Fragrant and nutty-tasting basmati rice is available in many supermarkets. Texmati rice, grown in Texas, but widely distributed, is excellent in this dish. Or use long-grain rice and add few minutes to cooking time if necessary.