You don’t have a spend a small fortune for a big, impressive feast.
Sometimes the simplest dishes, like this mashed potato casserole, are the most delicious (and cost-effective) on Thanksgiving.David Malosh for The New York Times. Food Stylist: Simon Andrews.
In literature and lore, Thanksgiving is often associated with abundance, a table heaving with food, the horn of plenty and all that. That said, most of us don’t want to blow an entire month’s grocery budget on a single meal. But in reality, you can have a great Thanksgiving as long as you have good food and good people, and we here at New York Times Cooking can help with the feast. (Figuring out who to seat next to your aunt is all you.) With that in mind, here are 17 tips with plenty of cheap Thanksgiving recipes that will help you celebrate beautifully and deliciously without spending too much.
1. Stick to the classics.
These sautéed brussels sprouts call for a few ingredients and allow for a number of ingredient substitutions.Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
The most traditional Thanksgiving dishes are really quite affordable, and their ingredients are typically on sale this time of year. Skip the fancy oils and condiments, and make pared-back, delicious versions like simple roast turkey, mashed potatoes, sautéed brussels sprouts, roasted sweet potatoes and cranberry sauce. A main dish and two to three sides is just right — and maybe skip doubling up on similar dishes. You don’t need a mashed potato casserole and a Hasselback gratin.
2. Snag a free turkey.
Many grocery store chains offer free turkeys if you spend a certain amount of money in a set time period. Sometimes, they’ll even run this same offer if you buy a ham. If that’s the case, roast your turkey for Thanksgiving, and freeze your ham for Christmas. Two birds (or a bird and a ham), one stone.
3. Prioritize the dishes that matter most to you.
Making a turkey breast instead of a whole bird can be a cost-effective swap.Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Is a Norman Rockwell-style burnished bird key to your feast? Great! Go big on the organic, heritage turkey and scale back on the rest of the side dishes. If turkey just feels like an annual obligation, make a turkey breast or turkey wings instead, then go hard on spectacular sides like herby mashed potatoes with labneh, brussels sprouts with walnuts and pomegranate and ginger beer-glazed butternut squash with gremolata.
4. Consider turkey alternatives.
Make what you like on Thanksgiving, and feel free to swap out the turkey for an equally impressive dish like lasagna if that’s more your speed.Craig Lee for The New York Times
This is a safe space: It’s OK to admit that you don’t like turkey. Roast chicken, pork tenderloin, maple-baked salmon and lasagna and are just a few of the equally festive yet more affordable options for your centerpiece.
5. Take stock of what’s in your kitchen.
Toss any just-about-to-wilt greens into the freezer and save them for dishes where they’ll cook down deliciously, like a cheesy spinach bake.Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Before you shop, scour your cabinets and freezers to see what you have on hand, then plan your menu accordingly. That half-bag of brioche hamburger buns would be just right to step in as white bread for stuffing. Toss it into the freezer until you’re ready to use it. That bag of spinach or kale? If it’s about to wilt, tuck that away into the freezer, too, for sautéed kale or a cheesy spinach bake.
6. Borrow instead of buy.
Before you buy an ingredient, cooking equipment or hosting supplies, ask around. Don’t have another box of stock, a folding table or a big roasting pan? One of your friends or your neighborhood’s Buy Nothing Group is bound to have one you can borrow or have.
7. Make what you like.
Fried chicken, a year-round crowd-pleaser, can be an especially nice Thanksgiving main.David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth.
Forget the rules. Maybe it’s time for a change. Consider Thanksgiving fried chicken, barbecue, tacos, pizza or hot pot. If you’re a big pasta lover, maybe you already have most of what you need for baked ziti or cheesy pumpkin pasta with kale. Skipping the traditional menu can yield savings, and in many cases, happier diners. (Especially if you have kids.)
8. Don’t overdo it.
Choose a smaller main, like a roast chicken, if you’re feeding a smaller crowd.Con Poulos for The New York Times. Food Stylist: Simon Andrews.
It’s easy to cook too much on Thanksgiving, but if you’re pinching pennies, it’s worth being exact, unless you’re committed to eat every single last leftover. Consider the number of people you’re cooking for (and how much you think they might eat), then shop and cook accordingly. Most Thanksgiving recipes are designed to serve 8 to 10 people, so if you’re hosting four people, halve the recipe. Instead of a whole turkey, make a salt-and-pepper roast turkey breast or a maple-butter roast chicken, which still gives you a Big Carving Moment without breaking the budget.
9. Make it a potluck.
Mac and cheese can be a great dish to outsource to loved ones.Con Poulos for The New York Times. Food Styling: Simon Andrews.
If you’re hosting, think about what you like to cook and make that, then create a sign-up list to delegate the rest of the spread to family and friends. Yes, you have to let go of complete control of the menu, but that “hey kids, let’s put on a show” attitude is what Thanksgiving is all about. Some of our readers’ favorite potluck dishes are roasted cauliflower gratin, creamy macaroni and cheese, apple cake and cranberry-lemon bars. One tip: Don’t forget to ask for cleanup help.
Stock up on butter for pie crusts when you see it on sale. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Thanksgiving essentials — frozen whole turkeys and breasts, canned pumpkin for pie, stuffing cubes and stock — typically go on sale a few weeks before the holiday, then stay quite cheap through Christmas, so buying in advance won’t necessarily save you a lot. That said, keep an eye out for unusual sales. If you see excellent deals on butter for pie crusts, or cheese for potatoes au gratin or hash brown casserole, stock up. (They freeze like a dream.) You should also consider the time of day you shop. “Farmers’ markets often discount produce at the end of the day, offering fresh potatoes and greens for less,” said Dasha Kennedy, known as The Broke Black Girl on her financial education platform.
11. Buy it already made.
If you don’t already have flour, butter, sugar and spices on hand — or the desire to use the leftovers in the future — it might be cheaper for you to buy a cake or pie. The same goes for premade side dishes or rotisserie chicken, a great alternative to turkey. Consider the value of the time and labor required for you to make a dish, then maybe shell out when you find a good bargain.
12. Or…make it yourself.
Cranberry sauce can sometimes be cheaper to make than to buy.Jim Wilson/The New York Times
Sometimes it’s cheaper to make ingredients like stuffing cubes, cranberry sauce, chicken stock or buttermilk, especially if you’re hosting a smaller crowd. Make what you need instead of investing in a “value size” that will end up in the trash.
13. Embrace frozen fruit and vegetables.
Frozen kernels are an especially nice addition to dishes like this corn casserole.David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Frozen fruit and vegetables are great in casseroles and desserts like corn casserole, green bean casserole, junkberry pie and mango cheesecake. They’re frequently much cheaper than fresh, and whatever you don’t use can stay in the freezer to be used in soups or smoothies.
14. Substitute dried herbs for fresh.
Dried herbs can step in for fresh in dishes where they’re a background player, like this stuffing with mushrooms, leeks and bacon.Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
You’re either a fresh herb person, or you’re not. (I’m not.) But in recipes like this stuffing with mushrooms, leeks and bacon or this spatchcock roast turkey, you can easily substitute them with dried and save a little money in the process. (The rule of thumb is to use one-third the amount of fresh called for.) If you don’t already have dried herbs in your pantry and don’t cook very often, buy only what you need at a big-bin spice store or “borrow” a few tablespoons from a friend or neighbor. (In dishes where herbs star, like this leafy salad or this lemony cauliflower with garlic, stick with fresh, then do your best to use them in multiple dishes. Chop and freeze leftover herbs in a resealable plastic bag for up to two weeks.)
15. Skip (or scale back) the alcohol.
A big-batch nonalcoholic punch isn’t just festive, it can also serve a lot of guests.Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Christina Lane.
Jess Rice, the senior recipe developer at Budget Bytes, suggests an alcohol-free feast. “Nonalcoholic beverages are more popular and easier to find than ever,” she said, “or you can whip up something festive without breaking the bank.” She recommends a big-batch drink like this nonalcoholic smoky citrus punch, which you can easily jazz up with alcohol if you’d like. And if alcohol is nonnegotiable, a festive bowl of apple cider and bourbon punch can cost far less than several bottles of wine.
16. Go out for dinner.
It sounds a little silly in an article about budgeting, but a lot of restaurants offer excellent dinner specials on Thanksgiving. When you factor in the time and labor spent making Thanksgiving dinner, it may be a better deal to dine out — especially if there are only two or three of you. Also, there won’t be any dishes to wash.
17. Repurpose or freeze leftovers.
Repurpose your leftovers into this rich, delicious gumbo.Craig Lee for The New York Times
My favorite thing to make with leftover turkey is this delicious gumbo, but you could also make sandwiches, enchilada pie, pho or potpie. When you’re finally sick of leftovers, chop up the remaining turkey, freeze it and make turkey soup on a snowy February day. Leftover sweet potatoes can be transformed into a lush poundcake, and mashed potatoes into hearty cabbage and potato pancakes.
