How to cook Thanksgiving dinner on a budget

From the TribLIVE archive, this story was first published on Nov. 12, 2021.

The Thanksgiving table is a celebration of not just togetherness but abundance — and abundance isn’t cheap.

A 2019 American Farm Bureau Federation study put the cost of Thanksgiving dinner at $48.91 for 10 people. Aside from the fact that food prices have risen dramatically over the last two years, that seems a bit low. Look at the menu though, and it might be doable. It features the basics like turkey, stuffing, sweet potatoes, peas, cranberries and pumpkin pie for dessert.

Lending Tree did its own analysis the same year and came up with $310.17 to achieve that Norman Rockwell- painting ideal. That total included $82.75 for decorations, but still put the dinner itself at $227.42 to feed the same 10 people.

Anyone who has pushed a shopping cart weighed down with all the Thanksgiving fixings probably thinks that’s a lot closer to the true cost of the holiday. Unfortunately, more and more Americans are suffering from food insecurity than ever. It’s an issue that was trending before the coronavirus pandemic and one that has not gotten any better as people struggle with uncertain employment and gig jobs.

So how do you celebrate abundance if you don’t have enough money for that stereotypical stuffed-fridge, overflowing-table meal?

Check out the internet and many people are turning to dollar stores for “emergency extreme budget” meals, even for the holiday. YouTube is overflowing with discount ways to put Thanksgiving on the table for as low as $10. The secondary problem here is that Thanksgiving is supposed to be the best meal of the year — and $10 worth of dollar store grub is unlikely to fit that bill.

Does that mean Thanksgiving can’t be both delicious and affordable?

It does not.

I pulled together a dinner that will satisfy the soul and the wallet and isn’t too time-consuming either. I did it weeks before Thanksgiving, meaning I couldn’t take advantage of sale prices on holiday staples. I shopped at Giant Eagle for everything. Check sale prices and store websites, and the total could be lower.

I built my dinner around turkey thighs, braising them to make them far juicier than roasted breast meat. I used onions, celery and carrots in multiple ways to build big flavor with a low cost. I used my homemade bread to make stuffing that had better flavor and body than white sandwich bread or boxed mix.

I didn’t spend the money I usually do on rich, creamy, cheesy casserole side dishes studded with sausage or bacon, but I did crisp turkey skin in the oven to a rich, crunchy substitute that was just as satisfying and completely free. Mashed potatoes still are comforting and nostalgic without the bells and whistles.

And then there was dessert. Of course, there was dessert. Caramelized apple shortcake definitely doesn’t seem like a budget way to end a meal — but it is a delicious one.

My low-cost menu added up to about $20.50 and feeds at least six plus leftovers. What it didn’t skimp on was flavor, tradition and that special feeling you get when you sit down to the holiday table.

Braised turkey thighs

Ingredients

2 pounds turkey thighs

½ onion, quartered

1 large carrot, roughly chopped

2 ribs celery, roughly chopped

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

Directions

Preheat oven to 350 degrees. Remove skin from thighs and reserve. In a dutch oven or covered casserole dish, scatter vegetables. Season turkey with salt, pepper and garlic powder and place over vegetables. Add one cup of water, cover and cook for 90 minutes. If you have a slow cooker, you can use that for longer, slower preparation. A pressure cooker set on on high pressure can cut time to 30 minutes. Remove turkey and slice for serving. Reserve liquid to make gravy.

Buttery vegetable stuffing

Ingredients

6 cups diced bread (I used an easy, no-knead homemade bread, but use what works for you.)

1 carrot, diced small

2 ribs celery, chopped

½ onion, diced small

½ cup butter

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder (This is also a great place to add poultry seasoning or other herbs if you have them.)

1½ cups broth (make your own by simmering carrots, celery, onion and garlic in water for about an hour)

Directions

Preheat oven to 350 degrees. Prepare a 2-quart casserole dish. Spread bread on sheet pan and toast for 10 minutes. Set aside. In a large skillet, saute carrots, celery and onion in butter until soft. Season with salt, pepper and garlic powder. Add the bread and toss. Pour on broth and cook for one minute. Pour into a prepared casserole dish and bake 30 minutes.

Roasted vegetables with crispy turkey skin

Ingredients

Reserved turkey skin

12 oz. frozen cut green beans

1 large sweet potato, cubed

½ onion, diced

Oil, salt, pepper, garlic powder (and other seasonings) to taste

Directions

Preheat oven to 350 degrees. On a sheet pan, stretch out reserved turkey skin. Season with salt and pepper. Bake 15-20 minutes or until crispy. It should have a texture kind of like crispy bacon. Set aside. On a sheet pan, toss vegetables with oil and seasonings. Roast 20 minutes or until sweet potatoes are tender. Chop turkey skin and toss with veggies to serve.

Caramelized apple shortcakes

Ingredients

2 apples, chopped

¾ cup butter, divided

½ teaspoon cinnamon

¼ cup brown sugar

1 teaspoon vanilla

2¾ cups flour

¼ cup sugar plus more for top

1 teaspoon salt

1 tablespoon baking powder

Up to 1 cup milk

Whipped topping (or whipped cream or ice cream if you have it.)

Directions

Preheat oven to 350 degrees. Saute apples in ¼ cup butter and cinnamon over medium heat until tender. Add brown sugar and vanilla and cook until syrupy. In a mixing bowl, combine flour, sugar, salt and baking powder. Cut in ½ cup butter. Work in milk until a dough forms. Divide into 12 pieces. Form into flat rounds and sprinkle with sugar. Bake on sheet pan about 20 minutes or until cooked through. Set aside.

To serve, split shortcakes, fill with caramelized apples and top with whipped topping.