HOLIDAYS
HOLIDAYS
For many families, Thanksgiving dinner is a big event, a time for special memories and delicious food. However, if you are the one hosting the party, the expense of entertaining a crowd can overwhelm good times. If you find yourself in this situation, it is possible to serve a yummy meal for less. Follow these tips for Thanksgiving dinner on a budget so you can enjoy enjoy food and conversation right along with your guests.
A delicious introduction to dinner.
Ingredients
- 1 Whole butternut squash, halved and seeded
- 1 Whole acorn squash, halved and seeded
- 3 Tbsp butter
- 1/4 Cup chopped sweet onion
- 1 Quart chicken broth
- 1/3 Cup packed brown sugar
- 1 8 oz package cream cheese, softened
- 1/2 Teaspoon ground black pepper
- 1 ground cinnamon, to taste (optional)
- 1 fresh parsley for garnish
Steps
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
- Melt the butter in a skillet over medium heat, and saute the onion until tender.
- In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
- Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm
Preparation Time: 20 Minutes
Serves: 8
How to Serve: Hot
Ingredients
- 1 Whole 18 pound turkey
- 1/2 Cup unsalted butter, softened
- 1 1/2 Quart turkey stock
- 8 Cup prepared stuffing
- 1 salt and pepper to taste
Steps
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Preparation Time: 30 Minutes
Serves: Not Applicable
How to Serve: Hot
Ingredients
- 2 1/2 Cup low fat, low sodium chicken broth
- 3 Whole onions, diced
- 6 Cup whole grain bread, diced
- 1 Tbsp paprika
- 1/4 Cup egg substitute
- 1 salt and pepper to taste
Steps
- In a skillet over medium-high heat, heat 1/2 cup of the chicken broth. Add the onions and cook for 10 minutes until onions have softened.
- In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute and salt and pepper. Mix well.
- Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, place stuffing in a preheated 350-degree oven and bake for 45 minutes.
Preparation Time: 20 Minutes
Serves: 12
How to Serve: Hot
Ingredients
- 1/2 Lbs fresh cranberries
- 1 Cup white sugar
- 1/2 Cup water
Steps
- In a microwave safe bowl, mix together cranberries, sugar and water. Cover the mixture with wax paper and microwave on high power until the cranberries pop (about 7 minutes). Chill before serving.
Serves: 11
How to Serve: Cold
Ingredients
- 8 Whole potatoes, sliced
- 2 Whole large sweet onions, sliced
- 1/2 Cup butter
- 1 Tbsp dried parsley
- 1 salt and pepper to taste
Steps
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
- Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.
Preparation Time: 10 Minutes
Serves: 8
How to Serve: Hot
Ingredients
- 3 14.5 oz cans French cut green beans, drained
- 1 Cup sour cream
- 1/2 10.75 oz can condensed cream of mushroom soup
- 1 Tsp salt
- 1/2 Tsp ground black pepper
- 1/2 Cup coarsely crushed buttery round crackers
- 1 Tbsp butter, melted
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
- Bake for 30 minutes in the preheated oven, until lightly browned and bubbly.
Preparation Time: 15 Minutes
Serves: 6
How to Serve: Hot
Ingredients
- 3/4 Cup butter
- 1 1/3 Cup packed brown sugar
- 1 3/4 Tsp ground cinnamon
- 1 Cup pecan halves
- 2 Whole Granny Smith apples, peeled, cored and cut into wedges
- 2 Cup all-purpose flour
- 1/2 Tsp baking soda
- 1 1/4 Tsp salt
- 3/4 Cup water
Steps
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9 inch pan, melt 3 tablespoons butter. Sprinkle 1/3 cup brown sugar and 1/4 teaspoon of the cinnamon. Arrange twelve pecan halves, then the apple wedges (as you would for a pineapple upside-down cake. Chop remaining pecans and set aside.
- In a small bowl, mix flour, baking soda, salt and 1 1/2 teaspoons cinnamon. Set aside.
- In a large bowl, cream 3/4 cup butter and sugar until smooth. Stir in water. Add flour mixture and combine. Add nuts and combine.
- Spread batter evenly over apples and bake at 375 degrees F (190 degrees C) for 30 minutes.
- Cool 10 minutes, then invert onto plate.
Serves: 12
How to Serve: Not Applicable
Any successful event requires planning. This is especially true if you want to keep costs down. A few weeks before the big day, determine how many guests you expect to attend and what foods will make the menu. With these important decisions made, focus on the details.
- Research recipes Go through cookbooks, magazine clippings and websites searching for alternative recipes for your chosen dishes. Look for those with simple directions, which can mean less ingredients and less money. In addition, look for ones with scaled down serving sizes. If six people are coming to dinner, there is no need for a squash casserole meant to feed 12.
- Assess the pantry Before buying anything, compare your Thanksgiving recipes with the contents of your pantry. You will save money by not buying duplicates of cooking staples and other ingredients you already have.
- Scope out deals In the weeks leading up to Thanksgiving dinner, scan newspaper circulars and online resources for coupons on those grocery items you need to purchase. Then stock up.
The number of people enjoying your Thanksgiving feast obviously affects your food budget. With a smaller party, less food is required and you will be able to afford a splurge item or two. Of course, if you have a large family trimming the guest list may not be an option. To prevent hurting any relatives’ feelings, consider these less-costly options:
- Go potluck Let family members bring soups, sides and desserts, while you provide the turkey.
- Think alternatively Break tradition by serving unconventional dishes. Nothing says macaroni and cheese can’t make an appearance on the Thanksgiving table.
A gourmet meal is not a requirement for a successful Thanksgiving dinner. To keep your costs down, include traditional holiday dishes such as pumpkin pie on your menu. Classic recipes
- feature seasonal ingredients, which can put them among the most cost-efficient recipes to make.
- can be simpler, making it is easier to add your own special touches using spices and thing you already have.
- win crowd approval year after year.
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