Cheap Thanksgiving Dinner
Enjoy a budget-friendly Thanksgiving dinner filled with traditional flavors and seasonal ingredients without overspending.
Ingrédients
Main Ingredients
- 1 whole Turkey (whole or parts) Choose based on budget.
- 1 box Stuffing mix or homemade bread cubes Homemade is a great cost-saving alternative.
- 4 cups Chicken broth Can be store-bought or homemade.
- 1 bunch Fresh herbs (sage, thyme, and rosemary) Enhances flavor.
- 2 cups Assorted vegetables (carrots, onions, celery) Use what you have on hand.
- 4 large Potatoes For mashed or roasted potatoes.
- 2 cups Green beans or seasonal vegetable Flexibility based on availability.
- 1 can Pumpkin or apple pie filling For dessert.
- 1 package Pie crust Store-bought for convenience.
- 1 cup Sugar For pie and seasoning.
- 2 cups Flour Optional for thickening gravy.
- 1 tsp Spices (cinnamon, nutmeg) For the pie flavor.
Instructions
Preparation
- Start by gathering and prepping all your ingredients. Chop vegetables and herbs while keeping everything organized.
Cooking
- Sauté the chopped onions, carrots, and celery in butter or olive oil until soft for the stuffing base.
- Combine cooked vegetables with bread cubes in a large bowl, pour chicken broth over the mixture, and add fresh herbs. Stir gently and let sit.
- If using a whole turkey, season it with salt, pepper, and herbs. Roast in a preheated oven at 325°F until the internal temperature reaches 165°F (2-3 hours).
- Peel, chop, and boil potatoes until fork-tender, then mash with butter, milk, salt, and pepper.
- Prepare green beans or another seasonal vegetable by steaming or roasting, tossed with olive oil, salt, and pepper.
- Spoon the stuffing into a greased baking dish and bake alongside the turkey for 30-40 minutes.
- Prepare the pumpkin or apple filling pie by combining it with spices in a bowl, pour into crust, and bake according to directions.
- Once cooked, let the turkey rest for 20 minutes before carving. Serve the meal family-style.
Notes
Store leftovers in airtight containers in the fridge for 3-4 days. Reheat turkey and stuffing at 350°F for best results.