Tonawanda News — Be sure to edit
Sometimes we go a little crazy when planning our Thanksgiving menu. Sure, maybe five different sides make sense for a party of 20 people, but for just two or three, why deviate from the accepted practice of eating just a couple sides with dinner?
Fewer leftovers and less work. I’m in.
Also, stick to just one pie. You can make a different one at Christmastime if you really want to.
I’ve included a family recipe for chess pie — or buttermilk pie as we say in the South — below. It’s a great option because you can take advantage of a pre-made pie crust and you can make it the day before so you’re not saddled with pie-making on the big day.
Make room in the freezer
If you do feel the need to make mashed potatoes, stuffing, green beans, corn, — oh, and don’t forget we always have to have Grandma’s candied yams — that’s fine. Just make good use of some extra freezer space and you’ll have delicious Thanksgiving dinner for weeks to come.
Heck, if you’re always cooking for one or two, those extra meals can come in handy later on.
Just remember, potatoes don’t tend to taste too good after they’ve been frozen.
Thanksgiving is all about the turkey. You know it, I know it, everyone knows it.
But maybe, just maybe, you can try a different entree for Thanksgiving dinner that might come in something smaller than, oh, say, something that weighs 15 pounds. You could try cooking a smaller turkey breast, as reporter Jill Keppeler, suggests below.
Or perhaps something else special that you don’t often get to eat. One year my mom made a nice pot roast ... maybe not that special for some folks, but I was over the moon. Or maybe a Mexican feast like what my dad’s family once made.