As made last year for my first Thanksgiving in TX, with no family to spend the holiday with. Nice and easy main dish variation without having to buy and deal with the whole bird (and still went really well with the usual trimmings):
1 boneless turkey tenderloin
1/3 cup Catalina salad dressing (sweet and spicy French if you’re somewhere like TX where they’ve apparently never heard of Catalina)
1/3 cup whole berry cranberry sauce
1 tablespoon dried onion soup mix
Heat oven to 350°F. Place turkey in a shallow roasting pan. Mix dressing, cranberry sauce and soup mix well, spooning half of the mixture over the turkey. Cover tightly with foil and bake for 25 minutes. Remove foil and spoon remaining sauce over the turkey. Cover and bake for an additional 20 to 25 minutes (or until turkey is no longer pink in the center). Slice and serve!
**I usually make extra sauce (you can never have enough sauce!), especially for spooning over leftovers in the following days.