ShareThisFortunately, it is possible to feast, and be thankful, on a budget.
Here are eight suggestions for serving a memorable Thanksgiving meal and still have dollars left over.
1. Make it potluck.
The host should roast the turkey and prepare the gravy. But guests can bring appetizers, side dishes, rolls, pies and beverages. Keep track of the assignments, so you don't have 10 pies and no vegetables. Ask guests if they have a culinary specialty; you might discover a new holiday favorite.
2. Shop early.
Don't wait until the last minute to shop. You spend more money when you're stressed and in a hurry.
Spread the cost over a few weeks. Look for sales now on nonperishable items such as flour, coffee, canned pumpkin and aluminum foil. One week in advance, buy the frozen turkey and longer-lasting produce, such as potatoes, onions and yams. Two or three days before the holiday (stay out of the store the night before) make a trip for perishable items such as lettuce, cream and ice.
3. Make loyalty pay.
Take advantage of grocery-store customer-loyalty programs.
4. Keep it simple.
Choose ham or turkey, not both. Appetizers and side dishes that require a dozen ingredients and require a trip to a specialty store will break the budget. Opt for the freshest vegetables you can find, seasoned with ingredients you already have on hand: roasted carrots with a butter and maple syrup or steamed green beans with a squeeze of lemon and sliced almonds. Deviled eggs or a vegetable tray are easy and healthy appetizers.
Buy produce in season.
5. Cook from scratch.
Rolls and pies made at home take time, but are a fraction of the price of store- or restaurant-bought. Piecrusts even can be made now and frozen.
Skip pies altogether, adds Sheryl McGlochlin, creator of the feedafamilytips.com blog and a nonpaid member of an advisory panel for the Salt Lake Tribune. She serves a baked apple crisp with a scoop of ice cream. If there are leftovers, eat it for breakfast the next morning with some milk poured on top.
6. Consider the can.
"Some canned and frozen foods are fine alternatives to fresh," according to the culinary gurus at epicurious.com. Canned pumpkin, whether name brand or generic, is considered one of the "great American ingredients." Flash-frozen baby peas will taste better and cost less than any "fresh" varieties available in November. Frozen vegetables also can be purchased early and on sale.
7. Plan for leftovers.
Always buy more turkey than you need, about 1 pound per adult, and plan meals that use the leftovers, said McGlochlin.
Buy clear, individual plastic containers, like those used in grocery-store delicatessens, ahead of time. In each individual container, place a scoop of mashed potatoes, stuffing, turkey pieces and gravy. These individual servings are easy to grab, reheat (on a microwave-safe plate) and eat the next day.
Dice additional turkey and place it in individual twist-tie sandwich bags. Place bags in a larger freezer bag for protection and to keep the freezer organized. Use turkey as needed for soups, fajitas, enchiladas or salads.
Save the turkey carcass for soup.
"Whatever you do, don't leave the turkey sitting out on the counter for hours," she said. "Leftovers are free food."
8. Let nature decorate.
Skip fresh flowers or the expensive candles. Make a centerpiece using miniature pumpkins, gourds or a glass bowl of fresh cranberries. Look outside for fall leaves and interesting branches.
Recipes:
OVERNIGHT SOFT HERB ROLLS
1 package (about 1 tablespoon) active dry yeast
3 tablespoons sugar
1 teaspoon salt
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh rosemary
2 tablespoons butter, melted
2 large eggs, divided
1 cup milk or half-and-half
3-1/2 to 3-3/4 cups all-purpose flour
1 tablespoon coarse salt
Butter a 9-by-13-inch baking pan. In a large bowl, sprinkle yeast over 1/4 cup cool water (70 degrees). Let stand until dissolved, 5 minutes. Stir in sugar, salt, herbs, butter, one whole egg and milk. Add 3-1/4 cups flour and stir to moisten.
Knead dough on a lightly floured board until elastic and not sticky, 15 minutes. Add more flour as needed to prevent sticking. At this point, dough can be wrapped in an airtight plastic and chilled up to 1 day.
Shape dough into 12 equal balls. Place in prepared pan.
Let dough rise in a warm place until doubled, 45 to 60 minutes. Heat oven to 350 degrees. Beaten remaining egg. Brush rolls with egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.
Makes 1 dozen rolls.
-- Sunset Magazine, 1995
ROASTED ROSEMARY BUTTERNUT SQUASH AND SHALLOTS
3 cups (about 2 pounds) butternut squash peeled and diced into 3/4-inch pieces
4 medium shallots
2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoons freshly ground black pepper
Position a rack in the center of the oven and heat to 450 degrees.
Put squash on a heavy-duty rimmed baking sheet. Peel and quarter shallots and add to squash. Drizzle oil over vegetables; toss to coat. Sprinkle rosemary, salt, sugar and pepper over vegetables; toss to coat.
Distribute vegetables evenly on the baking sheet. Roast 20 minutes. Stir and continue roasting until vegetables are tender and lightly browned, 10 to 15 minutes more. Before serving, taste and season with more salt if needed.
Makes 4 servings.
-- Fine Cooking, November 2006
BUTTERED BRUSSELS SPROUTS AND CARROTS
1 (16-ounce) bag frozen Brussels sprouts
2 cups frozen sliced carrots
1 cup frozen chopped onions
1 tablespoon water
6 tablespoons butter
1/3 cup chopped walnuts
1 teaspoon lemon juice
In a large microwave-safe bowl, combine Brussels sprouts, carrots, onions and water. Cover and microwave on high setting (100 percent power) for 3 to 5 minutes until Brussels sprouts are hot throughout, stirring once or twice. Drain well. Stir in butter. Cover and microwave 2 to 3 minutes more or until butter is melted, stirring once or twice. Add walnuts and lemon juice, toss until well mixed.
Makes 10 servings.
-- "Sandra Lee Semi-Homemade Money Saving Meals"
APPLE CRISP
4 cups cored and thinly sliced unpeeled apples
Maple syrup
1/2 cup oats
1/2 cup whole-wheat flour
1/2 cup sugar
Pinch of salt
1 tablespoon molasses
1/4 cup (1/2 stick) butter, melted
Heat oven to 375 degrees. Place sliced apples in a 9-by-13-inch baking pan. Drizzle with maple syrup.
In a separate bowl, mix oats, flour, sugar and salt. Stir in molasses and melted butter. Sprinkle topping over apples. Bake for 35 minutes. Remove from oven and cool slightly. Scoop into bowls and top with vanilla ice cream, if desired. Can be doubled.
Makes 4 servings.
-- Sheryl McGlochlin
(Contact Kathy Stephenson at kathys(at)sltrib.com.)
(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
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