Thanksgiving is a holiday firmly rooted in food. The first Thanksgiving was celebrated to show thanks for a bountiful harvest and appreciation for the help the Pilgrims received from their new Native American friends, and ever since Americans have been striving to lavish their dinner guests with the best meal they’ll have all year.
As menus ramp up and families get larger, the cost of hosting Thanksgiving dinner can get a bit out of hand. If you’re planning to serve up a fresh turkey you’ll be out nearly $100 and that’s only one portion of the meal! So, to take some of the heat off we’ve found 5 delicious – and inexpensive – menu items to help you impress your guests and keep your bank account happy. After all, you’ll need to make sure you’ve got plenty left off for Black Friday.
This side dish is delicious and super easy to whip together! Best yet – it calls for packaged corn mix, which keeps the price (and prep time) super low!
1/2 cup butter, softened
1/2 cup sugar
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
This twist on Candied Sweet Potatoes is sure to make everyone on your guest list happy. They’re a little bit labor intensive, but it’s nothing you can’t handle. If you’re missing that extra bit of sweetness, pop some mini-marshmallows on top when you take it out of the oven.
6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper
After the turkey, mashed potatoes are probably the staple dish of Thanksgiving in many homes. This recipe from The Pioneer Woman is a super simple, super inexpensive recipe that makes outstanding mashed potatoes.
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
Take a look at these ingredients folks – you probably have all of this stuff in your kitchen right now! And if you don’t it’ll take you just a few minutes and a couple of bucks to run down to the store to grab these and totally wow your guests.
7/8 cup water (scant 1 cup), warmed to about 125F for Platinum yeast, about 105 to 115F for most other yeast
2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
2 large eggs
1/4 cup canola or vegetable oil, or 1/4 cup butter (oil creates a softer loaf, butter creates a crustier crust; butter-based dough is firmer and slightly easier to work with, but I have no trouble with oil-based dough and prefer the bread)
1/4 cup honey
pinch salt, to taste
3 1/2 cups all-purpose flour
1/4 cup (half of one stick) unsalted butter, very soft
2 to 3 tablespoons honey
This recipe may look like there’s tons of ingredients, but it’s made up of relatively inexpensive, in-season veggies that will help to balance out the desserts you’re doing to dig into later in the day.
1 pound parsnips, peeled and cut lengthwise
1 pound carrots, peeled and cut lengthwise
1 pound small golden beets, peeled and coarsely chopped
10 -12 garlic cloves
1 cup frozen pearl onions, thawed
1 pound small Brussels sprouts, trimmed and halved
3 fresh rosemary or thyme sprigs
3 small bay leaves
3 tablespoons butter, melted
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Apple Cider Vinaigrette
1 head radicchio, separated into leaves
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