Tonawanda News — Get creative. It’s one meal. If you don’t like it, you can always go back to the more traditional turkey dinner with all the fixins.
Buttermilk chess pie
2 cups sugar
2 tablespoons all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
½ cup butter melted
1 teaspoon vanilla extract
1 unbaked 9-inch pastry shell (I use the frozen, deep-dish pie shells already formed into an aluminum pie plate.)
Combine sugar and flour in a large bowl;
Add eggs and buttermilk, stirring until blended.
Stir in butter and vanilla, and pour into unbaked pastry shell.
Bake at 350 degrees for 45 minutes or until set. The surface of the pie should have a nice golden color and the pie will still only slightly jiggle if shaken ... it firms up a bit in the cooling stage.
Cool on a wire rack.
Refrigerate and serve cold.
— Danielle Haynes
I was taught this method as a newlywed by my mom — herself in possession, with my dad, of an empty nest. It was our Thanksgiving standby for a number of years until growing family and extended family made it feasible to go to a full-sized bird. (Which is a story in and of itself.) However, we still fall back on it for the occasional immediate family meal ... because it’s just that easy.
For one or two people, Mom recommends getting a smaller bone-in turkey breast, about 51/5 pounds — perfect, she said, for a meal and several days of leftovers. We go with a 7- to 8-pound breast for a small family.
Thaw it, rinse it out, pat dry, then rub it with a little bit of poultry seasoning if desired. You can put in some chopped onion and celery if you’re going to try to make gravy with the juices, but I’ve never done that. Put the turkey breast in a slow-cooler (which needs, obviously, to be big enough for the lid to sit firmly), then add 3/4 to 1 cup of water.
Cook 7 to 8 hours on low until cooked through. That’s it. It’s always been so moist for us that it falls right off the bone, and this method frees up the oven for other things.
— Jill KeppelerContact features editor Danielle Haynes at 693-1000, ext. 4116, or reporter Jill Keppeler at ext. 4313.