For the first time in… well, several years at least, I had turkey for Thanksgiving. What’s more, this is the first time I made it myself. Sort of. You see, I made a turkey breast (bone in) and I did it in the slow cooker (recipe). It just barely fit into the slow cooker, but came out marvelously. Slow cookers are definitely the way to go when making turkey breast. Here’s the menu and a photo:
- Slow cooker turkey breast
- Mashed potatoes (from a box)
- Corn bread stuffing (from a box)
- Cranberry chutney (made by Michelle)
- Rolls (store bought)
- Roasted butternut squash
Since it was just me and Jenn, I have a ton of leftovers, and have been coming up with interesting ways to use up turkey. On Friday night, we made pizza (using Trader Joe’s garlic and herb pizza dough) and put turkey on top. It turned out to be excellent.
Sunday, I made buckwheat galettes and ate turkey in those. My batter turned out to be lumpy, but they were good otherwise. Next time, I may have to sift the flour better. I did a 3:1 mix of buckwheat to white whole wheat flour. Next time, I may try using all buckwheat flour.