By KATHY STEPHENSON
Salt Lake Tribune
Fortunately, it is possible to feast, and be thankful, on a budget. Here are eight suggestions for serving a memorable Thanksgiving meal and still have dollars left over.
1. Make it potluck.
The host should roast the turkey and prepare the gravy. But guests can bring appetizers, side dishes, rolls, pies and beverages. Keep track of the assignments, so you don't have 10 pies and no vegetables. Ask guests if they have a culinary specialty; you might discover a new holiday favorite.
2. Shop early.
Don't wait until the last minute to shop. You spend more money when you're stressed and in a hurry.
Spread the cost over a few weeks. Look for sales now on nonperishable items such as flour, coffee, canned pumpkin and aluminum foil. One week in advance, buy the frozen turkey and longer-lasting produce, such as potatoes, onions and yams.
Two or three days before the holiday (stay out of the store the night before) make a trip for perishable items such as lettuce, cream and ice.
3. Make loyalty pay.
Take advantage of grocery-store customer-loyalty programs.
4. Keep it simple.
Choose ham or turkey, not both. Appetizers and side dishes that require a dozen ingredients and require a trip to a specialty store will break the budget. Opt for the freshest vegetables you can find, seasoned with ingredients you already have on hand: roasted carrots with a butter and maple syrup or steamed green beans with a squeeze of lemon and sliced almonds. Deviled eggs or a vegetable tray are easy and healthy appetizers.
Buy produce in season.
5. Cook from scratch.
Rolls and pies made at home take time, but are a fraction of the price of store- or restaurant-bought. Piecrusts even can be made now and frozen.
Skip pies altogether, adds Sheryl McGlochlin, creator of the feedafamilytips.com blog and a nonpaid member of an advisory panel for the Salt Lake Tribune. She serves a baked apple crisp with a scoop of ice cream. If there are leftovers, eat it for breakfast the next morning with some milk poured on top.
6. Consider the can.
"Some canned and frozen foods are fine alternatives to fresh," according to the culinary gurus at epicurious.com. Canned pumpkin, whether name brand or generic, is considered one of the "great American ingredients." Flash-frozen baby peas will taste better and cost less than any "fresh" varieties available in November. Frozen vegetables also can be purchased early and on sale.
7. Plan for leftovers.
Always buy more turkey than you need, about 1 pound per adult, and plan meals that use the leftovers, said McGlochlin.
Buy clear, individual plastic containers, like those used in grocery-store delicatessens, ahead of time. In each individual container, place a scoop of mashed potatoes, stuffing, turkey pieces and gravy. These individual servings are easy to grab, reheat (on a microwave-safe plate) and eat the next day.
Dice additional turkey and place it in individual twist-tie sandwich bags. Place bags in a larger freezer bag for protection and to keep the freezer organized. Use turkey as needed for soups, fajitas, enchiladas or salads.
Save the turkey carcass for soup.
"Whatever you do, don't leave the turkey sitting out on the counter for hours," she said. "Leftovers are free food."
8. Let nature decorate.
Skip fresh flowers or the expensive candles. Make a centerpiece using miniature pumpkins, gourds or a glass bowl of fresh cranberries. Look outside for fall leaves and interesting branches.
