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Updated: Nov 23, 2021

It's almost time for Thanksgiving!!!

A top two holiday for me. It teeter totters with Independence Day. I love both so much.

Growing up, my momma bear hosted every holiday. & still does.

It was always so comforting to be at home and have everybody you loved surrounding you.

But things look different these days; families branch, babies are born and people start sharing lives with their significant others.

I'm here for both, but do miss the large cuddle puddles in the man cave with my flock.

It's kind've crazy to think that we use certain days to represent togetherness.

My immediate family and I have not spent many holidays all together in the last 5 years. & this will be my Mom's first holiday season without either of her kids at home (for Thanksgiving or Christmas.) 😳

I would be lying if I said my heart didn't hurt a little for her.

But she is so great at making our time together important whenever we do have the chance to be together. A holiday doesn't have to justify it for her.

We have a family vacation planned for January so I think we are all looking forward to that.

But damn, it's actually bizarre to see how families spread throughout the years.

Keith and I spent last Thanksgiving alone in our new home.

I cooked a full Thanksgiving spread on my own for the first time ever. & my first ever bird!

& we actually had such a nice time, we are doing it again this year.

I plan to do it all again + some, but wanted to create a little something for those of you who are staying at home too and only have two of you to cook for.

Here is my take on:


Now, this covers your main Thanksgiving grub; stuffing and turkey.

But feel free to add as many or as few sides as you wish.

I would recommend these to supplement:






  • Sharp knife

  • Sharp serrated knife

  • Large mixing bowl

  • Frying pan

  • 9x13 pan

  • Small roasting dish

  • Cutting board

  • Basting brush


  • Breadcrumbs - I like to make my own *see notes*

  • Pork sausage

  • EVOO

  • Butter

  • Dried and fresh sage

  • Dried and fresh thyme

  • Fresh rosemary

  • Fresh parsley

  • Salt

  • Pepper

  • Celery

  • Onion

  • Chicken stock or broth - I like Kettle & Fire

  • Apple

  • Dried Cranberries

  • 1 1/2 - 2# butterball turkey breast

First, you will need to prep your breadcrumbs if doing so.

Cut into 1/4 -1/2 inch cubes, drizzle with evoo, dried sage, dried thyme, salt and pepper.

Cook in oven at 250°F for one hour tossing every 20 minutes.

You can do this the day before if you'd like.

To prepare your turkey, you will remove it from the package, but leave the netting on. I throw away the gravy packet. They are always so full of artificial flavor and I'm not a big gravy girl. But you do you.

To prepare the turkey, melt 4 T butter in a saucepan. Once melted, add a few sprigs of fresh thyme and sage and simmer for 60 seconds. Take off heat. Place the turkey in a small roasting dish. Using a basting brush, paint the outside of the turkey with the herbed butter mixture. Then add the thyme and sage to the pan so it can infuse flavor while cooking. Cook turkey for 50 minutes at 325°F.

While it is cooking, prepare your stuffing.

Brown 1# pork sausage, add onion and celery s&p and sage. Sauté until soft.

While that is cooking down, add breadcrumbs, apple, cranberries, fresh thyme, rosemary and parsley to a large mixing bowl.

Once the sausage mixture is cooked, add it to the rest of the ingredients.

Add chicken stock/broth and mix it all together.

Pour into a 9x13 pan, leaving a small well in the center of the pan for the turkey.

Once the turkey has cooked for 50 minutes, transfer it to the stuffing mixture and place in the well you created. Let cook ate 325° for an additional 40 minutes or until the internal temperature has reached 165°.

Remove the butcher string, slice, place back on top and serve.