Hosting a Thanksgiving dinner with a turkey (if it is a traditional dinner) and all of the side dishes can get pricey. The Thanksgiving holiday is one that centers around food. Many people will be hosting dinners and inviting friends and family over to their homes to eat. However, with turkey price 19 percent higher than they were last year, there may be a few ways you can cut down on Thanksgiving costs this year.
You can skimp on ingredients
If you are looking for ingredients that are out of season, it is absolutely okay to use frozen or canned vegetables. If the salt in canned veggies turns you off, simply rinse them thoroughly before using them in your recipe.
Ingredients that are pricey can become a problem too. However, if you only need 2 teaspoons of an ingredient, chances are you can skip it all together.
Keeping your kitchen stocked
Another way to save when making a large meal like Thanksgiving dinner is to simply keep your kitchen stocked with staples. Things like flour, sugar, oils, spices, salt and pepper, mustard and things you would use for the holiday should be things you always have in your kitchen (but maybe don’t use constantly).
Ask people to contribute
Another way to cut down on the cost of a Thanksgiving meal is to ask your guests to bring side dishes. Here are a few dishes that you can make for less than $10:
Brussels Sprouts & Shiitake Bacon
Recipe by Miranda Hammer
2 Tbsp olive oil
12-15 large shiitake mushrooms, stems removed, caps sliced
4 cups Brussels sprouts, approximately 1 pound, trimmed and sliced in half
Kosher salt and freshly ground black pepper
1 medium shallot, finely chopped
1/2 cup low-salt vegetable broth
2 Tbsp white balsamic vinegar
Preheat your oven to 375 degrees. Line a sheet tray with parchment paper and toss sliced mushrooms with 1 tbsp olive oil and a pinch of salt. Bake for 10-15 minutes until mushrooms are crispy. Be sure to check your mushrooms frequently to make sure they aren’t burning. While your mushrooms are baking, heat 1 Tbsp olive oil in a large skillet over medium heat, add Brussels sprouts and season with salt and pepper. Cook 5 to 7 minutes. Reduce heat to low and add shallots. If you feel you need more oil in the pan, add. Continue to cook until shallots are soft, add the broth and bring to a boil. Reduce the hear to medium-low and simmer until the broth has evaporated. Then, stir in the vinegar. You can serve this dish in a bowl.
Southern Style Squash Casserole
Recipe by Katie Moseman
1 1/2 pounds of yellow squash
1 1/2 cups shredded cheddar cheese, plus more for topping
1 1/2 cups crumbled Town House Wheat Crackers, or similar, plus more for topping
2 Tbsp mayonnaise
Preheat your oven to 350 degrees. Cut squash into ½ inch rounds. Put about a half-inch of water into a pot and bring the water to a boil. Add the squash to the boiling water, cover with a lid and stir occasionally for about 5 to 7 minutes. Once the squash is cooked, drain it. Combine the cooked squash, cheese and mayo in a large mixing bowl until the cheese is melted. Add the cracker crumbles vigorously allowing the squash to break up as your stir. Then, scrape the mixture into a casserole dish and smooth it out. Sprinkle with more cheese and bake for 30 minutes.
There are a ton of ways to cut costs this holiday season. If you are looking for other recipes that will cost $10 or less, check here. You can enjoy the season and the holiday without breaking the bank, and these recipes and tips are a great way to do that.
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