hmm. We did Cornish hens (found a prepackaged pair at the store) and then stuffed each with some quartered citrus and assorted herb sprigs-whatever was still in the store. Rub a bit of veggie oil on each bird, place into an oven bag in roasting pan and cook.
Sides. downsize a favorite recipe or two. OR try a new smaller sweet potato dish and or a roasted fall veggie recipe. Again, size it for your needs and leftover desires.
Bread- I tried a homemade squash roll recipe.
dessert: our favorite pie or just a cake.
salad: either a traditional cranberry salad recipe or one you've been wanting to try, but didn't dare because of guest expectations.

I'd look at doing your birds a day ahead to free the oven.
We always do this for our turkey and large oven. our birds fall off the bones, so carving is less formal and more slicing large morsels. Cranberry Salad can be made ahead. Rolls and dressing can be made day of.
Roasted veggies can be done day of in oven.
Pick dishes for the day of that need close to the same oven temperatures.
If you like green bean casserole, that can be done in a microwave.
I've been seeing some nice fall veggie sides in slow cookers on pinterest.
Also saw a dinner roll recipe in the slow cooker.
http://aspicyperspective.com/2012/11/yeast-rolls-recipe-crockpot-bread.html

Really, it's up to your tastes and kitchen constraints. You know how much leftovers you'd want and have room for. You can be traditional small scale, or experimental small scale, nno one right way.

My husband and I did a small chicken one year... but if you have a small oven, then that might make it hard to bake any side dishes as well. You could get a rotisserie chicken and then make all your favorite side dishes. Maybe it's not the most traditional route, but come on- rotisserie chicken is delicious.

We're in Canada and I was off at at friend's place for the holiday (our Thanksgiving was a few weeks ago) but originally I considered cooking a turkey breast instead of a full bird for a small group.

In previous years my boyfriend and I have roasted a chicken (Jamie Oliver's Chicken in Milk - there's a post on Apartment Therapy about it...sounds gross but it's amazing), made stuffed potatoes (stuffed ahead and then heated while the chicken is being carved) and asparagus or green beans.

I like doing a pounded flat turkey breast rolled up and stuffed with traditional stuffing :)

Looks like Saveur just posted a portioned Thanksgiving menu for two:

http://www.saveur.com/article/Menu/Thanksgiving-for-Two?cmpid=fb

My boyfriend and I have always done a combined families Thanksgiving the weekend after and so usually spend Thanksgiving proper just the two of us. Rather than try to compete with his mom's cooking (an exercise in futility- she is pretty awesome) we've adopted our own traditions. As anglophiles, we almost always drink tea and watch Doctor Who, and for dinner we have curry (made or takeout) and bemoan the loss of the "New World colonies"

Try Ina Garten's turkey roulade. Its awesome, different and uses the turkey breast only. I made it a couple days before thanksgiving for my hubby and me and it was delicious!

I always make a stuffed turkey breast -- just tell your butcher how many you need to serve (and whether you want leftovers), and he will prepare the right amount. It's much easier -- no bones to wrestle with, and is all edible.

As for sides, just make what appeals to you -- I made cranberry relish, bread sauce, roast sprouts, and the roast squash with garlicky herbed breadcrumbs featured on thekitchn recently.

I just made a salad the other night that I was thinking would be a good option for my husband and I some T-day. I roasted butternut, brussels sprouts and cauliflower. I tossed that with a bit of a rice blend, added pistachios and dried cranberries and tossed with a balsamic dressing. Can be made in advance and eaten at room temp. change it up a bit and do something more interesting for the dressing. A bunch of fall flavors in a small package though.

Do some stuffing/dressing in a crockpot, a bit of mashed potato and whatever main you prefer and that would cover some of the basics without being overwhelming.

I spent last Thanksgiving in an extended stay hotel with only a stovetop and no oven. We went for stuff that didn't needs an oven. Our menu:

Turkey breast - seared in skillet and then braised in stock and beer with herbs de provence.
Mashed potatoes
Homemade cranberry sauce
Green beans - blanched and then sauteed in butter with shiitake mushrooms.
One store-bought pumpkin pie tart with whipped cream

Good luck and Happy Thanksgiving.

One year we got a 3lb boneless turkey breast and cooked it in the crock pot when it was just my boyfriend and myself. It turned out better than I expected. We made the standard stuffing and sweet potatoes to go with it, and made gravy with broth.

Serious eats also just posted a recipe for smaller-scale turkey and stuffing:

http://www.seriouseats.com/2012/11/the-food-lab-roast-turkey-breast-for-a-small-gathering.html