Mini Thanksgiving Dinner
A traditionalall-in-one holiday meal for one or two, with turkey, yams, green beans, and cornbread dressing made together in one slow cooker.
Servings: 2 plates
Calories: 879kcal
Cost: $13.42 Recipe/ $6.71 Serving
Ingredients
Yams
- 2 cups 1x1” cubed yams measured and placed in a small mixing bowl
- ¼ cup brown sugar packed
- ¼ cup orange juices
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla
- 2 tablespoons butter
Spice Blend
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Turkey
- 1 pound turkey tenderloin ( ½ pound pieces)
- 2 tablespoons olive oil
Green Beans
- 2 cups green beans
- 2 tablespoons butter
- 1 teaspoon spice blend
Cornbread Dressing
- 6 ounces Mrs. Cubbisons Cornbread stuffing
- ¾ cup chicken broth
- 2 tablespoons butter
Instructions
- Turn the slow cooker on LOW to preheat.
- Make three small foil “bowls” (about ¼ the size of your slow cooker each). These will hold the yams, green beans, and stuffing. The turkey will cook directly in the crock.
Make the Spice Blend
- In a small bowl, mix together paprika, thyme, garlic powder, onion powder, salt, and black pepper. Set aside.
Prepare the Yams
- In a small bowl, stir together the brown sugar, orange juice, cinnamon, vanilla, and butter.
- Bring a small pot of water to a boil. Add the yam cubes and boil for about 10 minutes, until just starting to soften.
- Drain and toss the yams in the sugar.juice mixture. Set aside.
Prepare the Turkey
- Place turkey tenderloin pieces on a plate. Rub with olive oil to coat evenly.
- Sprinkle about 1 teaspoon of spice blend per side, rubbing it in well. Set aside.
Prepare the Green Beans
- Melt butter in a small bowl (microwave works).
- Stir in 1 teaspoon of the spice blend.
- In a small bowl toss the mixture with the green beans until coated. Set aside.
Prepare the Dressing
- Heat chicken broth until hot (microwave ~60 seconds).
- Stir in butter until melted.
- Pour over cornbread stuffing and mix until evenly moistened. Set aside.
Assemble in the Slow Cooker
- Spray the section where the turkey will sit with nonstick spray.
- Place the turkey tenderloin(s) directly in the crock.
- Nestle the foil bowls around the turkey: one each for yams, green beans, and dressing.
- Pour any extra liquid over their respective ingredients.
- Arrange so all bowls are supported and stable.
Cook
- Cook on HIGH 3-3.5 hours or on LOW for 4-5 hours.
- Stir gently every 30 minutes to keep everything cooking evenly. Start checking for doneness after 2 hours. Yams should be fork-tender and may need longer to cook. Green beans should be tender with a slight snap. Cornbread dressing should be moist and fluffy.
- Turkey is ready at a minimum 165°F in the center (rest 10 minutes before slicing).
- Serve directly from the crock or transfer to serving bowls. Enjoy your small Thanksgiving feast!
Nutrition
Serving: 1plate | Calories: 879kcal | Carbohydrates: 85g | Protein: 27g | Fat: 51g | Sodium: 967mg | Fiber: 11g | Sugar: 34g
