This post is sponsored by Reasor’s! Thank you for supporting the sponsors that keep Go French Yourself creating!

Small is the new big this Thanksgiving, and making a tiny meal can be just as beautiful and festive! And it’s a whole lot easier and stress-free though. Oh em gee…….and not as much cleaning up. Yes, please. I don’t know about you, but I personally am looking to eliminate stress this holiday season. The whole year has been stressful enough.

Lin and I have spent a decade traveling to Houston to see his family over Thanksgiving and now that we are doing what we can do to flatten this curve, we are staying here in Tulsa this year with our sweet pups. Incase you have not seen the current guidelines from the Centers for Disease Control and Prevention rate small Thanksgiving dinners confined to members of your household as the lowest-risk way to celebrate the holiday. And I hope I can encourage you too to do your part in all this!

So I have a huge confession! Traditional Thanksgiving food is actually not my favorite. I think turkey is so dry. And since this year I am not cooking for those who love the traditional Thanksgiving fare…well I have decided to switch things up and create a lovely non traditional holiday dinner for two in partnership with Reasor’s! We really love what Reasor’s is doing to keep their customers safe this year. You can of course shop in the stores as long as you mask up. But you can also place an order online and pick it up via curbside pickup or even have it delivered to your doorstep for a contactless delivery via doordash. Reasor’s has everything you need to prepare your meals this holiday season. They have savory side dishes in their deli and lots of party trays that you can pre-order. You can even let Reasor's do the cooking this year with their Heat and Serve Dinners. With six different dinners to choose from, you're certain to find one that will fit your needs. I did this last year and you can read all about my experience here.

But if you are wanting to follow our lead and switch things up this year too, here is a lovely recipe for a slow cooker soup, an easy rustic homemade bread, and a super easy festive cobbler!!!! We ordered everything online from Reasor’s!!!!!

Both Lin and I are so super excited about this! Soup, bread, and dessert…is there anything better?!

slow cooker creamy wild rice Chicken soup with butter roasted mushrooms Recipe

This recipe is a favorite from Half Baked Harvest all though I have made some additions to this adding chicken (you can make it with turkey too) and a few other ingredients. If you want to keep it like hers and make it vegetarian…check out her recipe here. Her recipes are all so delicious! This soup especially is so comforting and flavorful and the slow cooker does all the work!!!

INGREDIENTS

1 cup dry wild rice or wild rice blend (wild rice and brown rice)
1 yellow onion, diced
4 shallots
3 celery ribs diced
6 carrots, chopped
1 rotisserie chicken (Reasor’s has the best rotisserie chickens-plus this makes it so simple) You can also make this with turkey meat!!
7 cups low-sodium veggie or chicken broth
1 cup dry white wine
2 tablespoons chopped fresh thyme + 6 thyme sprigs
2 bay leaves
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 parmesan rind + 1 cup grated parmesan, plus more for serving ( Reasor’s has such a lovely cheese selection)
1 cup heavy cream
kosher salt and pepper
2 pounds mixed mushrooms, roughly torn
4 cloves garlic, smashed
1 stick (8 tablespoons) butter
zest from 1 lemon

INSTRUCTIONS

In the bowl of your slow cooker, combine the rice, onion, celery, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Also add the chicken or turkey meat if using. Cover and cook on low for 6-8 hours.

During the last 30 minutes of cooking, stir in the 1 cup grated parmesan and the heavy cream. Cook until warmed through. Remove the bay leaves and discard.

About an hour before serving, preheat the oven to 425 degrees F. In a 9x13 inch baking dish, combine the mushrooms, garlic, butter, thyme sprigs, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.

Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup.

Divide the soup among bowls and top with fresh thyme and parmesan.

EASY HOMEMADE DUTCH OVEN BREAD RECIPE

This bread recipe is sooooo simple y’all!! I promise!

Here’s exactly how to make a delicious loaf at home from scratch!!! I did not invent the recipe. I use Jordan Kenna’s recipe from, Tasty Team! I do cut a lot of the salt out that her recipe calls for though.

INGREDIENTS

(for 8 servings and it does freeze really well)

2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)

1 envelope active dry yeast

4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting

1 teaspoon kosher salt

1 teaspoon olive oil

PREPARATION

Stir the yeast into the water and allow the yeast to bloom until foamy.

In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.

Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.

Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).

Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.

Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.

Once finished, cover and let the dough rise again for another 1 ½-2 hours.

Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.

Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.

Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.

Cover and let rise for 1 hour.

Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.

Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.)

Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.

Cover with the lid and return the pot to the oven.

Bake for 45 minutes, removing the lid for the last 15 minutes.

Remove bread from pot, cover, and let cool for 10 minutes before slicing.

Cranberry-Cherry Cobbler Pie RECIPE

This dessert is two in one: cobbler and pie at the same time! I found this one on the Country Living website and make it often because it’s one of Lin’s very favorite things on earth. He loves the nice tart sweet combo. And he is on this diet where he eats certain foods that are geared to him called his superfoods and cranberries happen to be one of his superfoods so he is convinced he can eat as much of this as he wants! HA! I really prefer it with dark cherries and buttermilk over milk. (Just FYI)

INGREDIENTS

1/4 c. cornstarch

1 tsp. finely grated lime zest

1 tbsp. lime juice

2/3 c. plus 2 tbsp. sugar, divided, plus more for sprinkling

1 tsp. kosher salt, divided

12 oz. fresh cranberries

12 oz. frozen sweet dark cherries

1 1/2 c. all-purpose flour, spooned and leveled

2 tsp. baking powder

1/2 c. cold unsalted butter, cut up

3/4 c. buttermilk

DIRECTIONS

Preheat oven to 350 degrees F. Whisk together cornstarch, lime zest, lime juice, 2/3 cup sugar and 1/2 teaspoon salt. Add cranberries and cherries; toss to combine. Transfer to a 9-inch pie plate.

Whisk together flour, baking powder, 2 tablespoons sugar, and remaining salt. Cut in butter until mixture resembles coarse meal. Add buttermilk and gently mix to form a wet, shaggy dough. Dollop mounds of dough on top of fruit; sprinkle with sugar. Bake, on baking sheet, until golden and bubbling, 50 to 55 minutes; cool slightly.

Lin made a delicious homemade eggnog ice cream recipe too so hopefully he will share the recipe soon! He just sorta plays with his recipes until he gets it right but his ice cream is so yummy! And it complimented the cobbler nicely.

Hope you enjoy these recipes! And hope you have a lovely Thanksgiving. I know things look different this year but know it is 100% okay to just simplify things and create new traditions. I have some friends who are ordering pizza for Thanksgiving and calling it a day. I have other friends making Chinese food. I have lots of friends even ordering out! So just do you!!!

But if you plan on cooking and are local enjoy $5 off your order of $50 or more at Reasor’s using promo code CELEBRATE.

https://www.reasors.com/