Thanksgiving Menu for Two

• 1 (1½) pkg Butterball turkey tenderloin, cutcross-wise into 2 even pieces
• 1/2 large onion sliced
• 3 stalks celery cut into 1/2” pieces
• 2 md carrots peeled and cut into 1/2” pieces
• 8 oz mushrooms wiped clean and sliced 
• Herbes d’Provence
• salt and pepper to taste
• olive oil
• ~1 cup chicken broth
• 2-3 tbsp cornstarch or flour to thicken gravy

• 3 lg sweet potatoes peeled and cut into 1 ½” inch chunks
• 1 sweet onion cut into 8 wedges
• 2 cloves garlic thinly sliced
• salt and ground black pepper to taste
• 3 tbsp olive oil

Garnish

• Pomegranate arils and or chopped pecans optional

• 1 (16oz) package frozen green beans whole, French cut orregular cut
• 1/2 cup slivered almonds pan-toasted
• 3-4 tbsp butter cut into small pieces
• 1 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest optional
• salt & pepper to taste

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 10 tbsp cold unsalted butter
• 3/4 cup whole milk add 1-2 tablespoons if needed

• 15 oz canned pumpkin puree
• 2 tbsp butter melted
• 1/2 cup light brown sugar umpacked
• 1/2 cup fat free milk
• 2 lg eggs
• 1/2 tsp all spice
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract