Officially: welcome to Thanksgiving Sorted, my month-long series for people who want all the flavour of Thanksgiving and none of the marathon. Simple apps, fancy leftovers, and dinners that taste like the big day without eating up the whole day. This is episode 1.
ICYMI: all my Thanksgiving recipes, old and new, live right here.
We’re starting with your number one request: Thanksgiving dinner for two or four that isn’t a whole ass bird. Couples, small families, and anyone with zero interest in wrestling a 15-pound turkey at 6 AM, this one’s for you.
It’s officially Kyle’s and my new tradition for our dinner for two, and I’d be honoured if it became yours too, but like, no pressure…
Yes, it’s a little more hands-on than my usual Saturday recipes. If you need easy, I’ve got Thanksgiving dinners for two here, here and here. But I believe a kickoff deserves some DRAMA!
It starts with turkey cutlets, or chicken thighs if you can’t find them (the trials of being a Canadian creator celebrating American Thanksgiving). They soak in a tangy brine that makes them ridiculously juicy and FLAVOURful, then get a proper deep fry until shatteringly crisp. They land on brown butter waffles that taste just like stuffing, with cranberry sauce and gravy on the side for dunking.
Once the turkey’s marinated, it’s about an hour start to finish. Want to go further? The level-ups are below. For a side, try my honey mustard green beans, spicy Brussels Caesar, or a half batch of my perfect mashed potatoes.
coming up…
This is just episode one. Over the next few weeks, I’m bringing simple apps, fancy ways to use up your leftovers, and more dinners that taste like Thanksgiving, no whole ass turkey required. Subscribe so you don’t miss one.
fried turkey & stuffing waffles
Serves: 2 generously
Time: ~1 hour, plus 2 to 24 hours marinating
tools.
mixing bowls (with lid optional)
baking sheet + wire rack for keeping warm
tips.
pickle brine? The salt and acid tenderize the turkey and season it all the way through, so every bite is tangy and juicy. It’s a classic fried chicken trick and it won’t taste like pickles I promise. The brine also gives you so much forgiveness while frying - it allows you to cook the heck out of the turkey and still have a juicy crispy finished piece.
can I use chicken instead? Absolutely - I actually used boneless, skinless chicken thighs for the video and they work great.
why peanut oil? It has a high smoke point and a neutral flavour, and it fries up super crisp without making the turkey taste oily. If you’re cooking for anyone with a peanut allergy, use canola or vegetable oil.
vanilla in a savoury waffle?! Yes, keep it. It sounds weird, but a little sweetness balances the salty, savoury turkey so nicely.
do I really have to separate the eggs? It’s what makes the waffles fluffy inside. You can whisk in whole eggs instead, but expect denser waffles.
what to do with leftover oil? Don’t waste it!
what if…
…my oil temperature drops when the turkey goes in? Totally normal. That’s why you heat it to 375°F: it’ll fall to around 350°F once the turkey hits, which is the sweet spot. It’ll go up and down as you fry. Just nudge the heat to keep it close.
…I don’t have a thermometer? Get one before you fry. Seriously. Guessing at oil temperature is how you end up with greasy, raw-in-the-middle turkey, or a smoking pot.
…the crust browns before the turkey hits 165°F? Your oil is too hot or your cutlets are too thick. Turn the heat down a touch and pound the next batch thinner.
…the coating falls off in the oil? Give the dredged cutlets the full 10 minutes on the rack so the coating sets, and don’t move them for the first minute of frying.
…I want a thicker crust? You may be tempted to double dip. I don’t love it; I find the coating gets too thick and heavy. But that’s your journey.