Comments on: 10 Tactics for a Cheaper (and Saner) Thanksgiving Dinner

By: Marie

Marie — Fri, 26 Nov 2010 17:06:03 +0000

Why is everyone so afraid of turkey leftovers? Don’t try and eat them – just stick them in appropriate sized packets in the freezer. Cooked shredded poultry in the freezer is a requirement around here – we’ll plan a roasted chicken just because we’re running low on shredded poultry.
Stir fry
Fajitas and quesadillas
curries
plain meat in gravy made from stock over rice
pitas with a Greek cucumber sauce
simmer it in salsa and then serve either with corn chips (kids like) or over rice
wraps
pasta salads
we don’t do casseroles or soups but that would give you even more variety

By: KathyD

KathyD — Fri, 26 Nov 2010 01:59:53 +0000

My Italian father-in-law always prepared lasagna and turkey for Thanksgiving and spaghetti and meatballs for Christmas. Sometimes he alternated but there was always a homemade Italian entree along side the turkey.

By: Kasandra

Kasandra — Thu, 25 Nov 2010 17:23:02 +0000

Love Thanksgiving and the turkey is the easy part, stuff it and put it in the oven early so its ready!!

As for dishes….we learned the DICE GAME from some friends years ago and use it all the time,works especially good with kids. One washer, two dryers and you rotate…who ever rolls doubles with the dice has to take a turn! It gets everybody involved and having fun and the dishes are done lickety split with no complaining!! My kids always suggest it now…

WE don’t do wine at my house but we love punch….limeade, lemonade and seven up with a couple of scoops of lime sherbert on the top and you have an inexpensive wonderful punch!!

By: chacha1

chacha1 — Mon, 23 Nov 2009 22:46:11 +0000

I’ve hosted T-day for a small group for years, and I’ve only cooked the turkey once. Have gotten smoked whole ones (Greenberg’s from Texas) and “honey-glazed” style breast(from Allen Brothers) that was as juicy and tasty as ham. Having no BBQ or fryer and a small oven, it’s just not happening to do a turkey AND the sides. And frankly, my guests find the turkey the least important part of the day. As to what to drink … pinot noir is great, but prosecco or cava is also terrific, cheap, and festive.

By: Sara

Sara — Mon, 23 Nov 2009 21:56:18 +0000

Frying a turkey is definitely not a frugal choice (nothing against those who want to spend the money to do something special, though). Buying a turkey fryer and oil can easily triple the cost of the meal. Even if you already have a fryer, the oil alone costs as much as the turkey. Plus, it can be dangerous!

By: Kathy

Kathy — Sat, 21 Nov 2009 18:17:41 +0000

I brine my turkey ahead of time, but I wouldn’t cook it on Tuesday. I do my baking and I cook up my sausage and some of the stuffing components to save time on Thanksgiving day.

By: Kate

Kate — Sat, 21 Nov 2009 17:59:48 +0000

I did a big spaghetti dinner for Xmas one year. I loved it but I think that my family wasn’t so hot about it. Too untraditional.

By: tentaculistic

tentaculistic — Sat, 21 Nov 2009 16:09:53 +0000

I love these ideas! Usually the stress is so high, and cooks are exhausted by the end of the day. I think all families should have a rule that cooks don’t clean up, esp on Tgving.

Personally, I could keep on eating Thanksgiving sandwiches for a week, I like them better than the actual Tgiving meal. It’s the one time of year you can rationalize a sandwich that is horrible for you, but SO GOOD! I love a sandwich built from: soft potato bread, turkey slices, mashed potatoes, a bit of cranberry sauce, a bit of horseradish for zing, and a little cold gravy (spread like mayo on the turkey). Nom nom nom!

I am totally with the lasagna thing, I’d be down with lasagna for Tgiving! This year I tried to tempt the fam into a nontraditional Tgiving dinner (“hey, we could try Thai or Mexican Thanksgiving!”)… yeah, good try girl! Didn’t work. Oh well :)

By: Peggy

Peggy — Sat, 21 Nov 2009 12:33:58 +0000

“Save the bones.” To get the richest stock, break whatever bones you can. Put the bones in a crockpot and cover with cold water and a tablespoon of vinegar (draws minerals out of the bones and helps break down cartiledge.) Add carrot, onion and celery and let simmer on lowest possible heat for 3 days. In the last 12 hours, uncover it to let it simmer down a little when you are home and awake and add a little parsley. Strain into canning jars and freeze.

This makes a very rich, flavorful broth that has amazing health benefits!

By: Kate

Kate — Sat, 21 Nov 2009 12:21:33 +0000

There is no way that I could cook a turkey on Tuesday and it would still be in the fridge on Thursday. My husband would sneak and take just a little bit and then just a little bit more and just a little tiny bit more.

By: Rosa Rugosa

Rosa Rugosa — Sat, 21 Nov 2009 02:55:57 +0000

I would love some lasagna next Thursday! What’s the big deal about turkey? A second-rate entree at best. Let’s start a national holiday built around lobster!

By: Des

Des — Fri, 20 Nov 2009 21:29:33 +0000

Isn’t that sort of like serving leftovers?

By: almost there

almost there — Fri, 20 Nov 2009 19:46:59 +0000

I miss the turkey rolls the cooks used to prepare on the submarines I served on. No bones to deal with, just bake and cut the string netting for great turkey. I don’t miss the dehydrated potatoes though because the paper instructionsost likely ended up on someone’s plate. Going to a buffet works if you don’t want the cleanup and work involved.

By: Bill

Bill — Fri, 20 Nov 2009 19:23:38 +0000

If your going to cook it 2 days early, why not just buy it pre-cooked and frozen. Then you can just zap it. YUM!!!!

By: Tammy

Tammy — Fri, 20 Nov 2009 19:04:02 +0000

We have a roaster, so it is basically put the bird in and forget it for the next several hours. I think it is much more challenging to get all the sides on the table and still have everything be hot.

My stepmother does not own a dishwasher since it seems foolish for 2 people. So on Thanksgiving, when we have about 20 people over, she rents a portable one for the weekend. She always says it is the best decision she ever made regarding the holidays. That way everyone can visit with family instead of fussing over mountains of dirty dishes.

By: Kevin

Kevin — Fri, 20 Nov 2009 18:44:34 +0000

If I went to someone’s home for Thanksgiving dinner and learned that they’d cooked the turkey a day or two before, I’d be disappointed. This is akin to someone greeting me at the door and saying, “Welcome to our home for Thanksgiving! We’re having lasagna.” Sacrilege!!

Part of the fun of Thanksgiving (for me, anyway) is trying to cook the turkey to a point at which it’s absolutely perfectly done… with moist, juicy meat. I totally agree, however, that casseroles and the like ought to be prepared beforehand.

Another benefit of making soup is it somewhat simplifies clean-up: just plunk the carcass in a giant Ziploc bag.

Finally: you need to spend what you can afford when it comes to wine, and I certainly HAVE found decent bottles for under $10, but much of the Two Buck Chuck stuff is a perfect example of “getting what you paid for.” IF YOU CAN AFFORD IT, don’t skimp on wine (and booze).

By: J

Fri, 20 Nov 2009 18:27:33 +0000

I’ll concur with the “bird on the grill” idea. Bird cooked on Tuesday … no. I also really like to brine the turkey in a maple brine.

Turkey/stuffing/cranberry sauce/gravy sandwiches never get old, either :)

By: Scott

Scott — Fri, 20 Nov 2009 18:23:44 +0000

As for the wine….

Studies show not even the pros can tell the difference. Just buy what you like cheap or not. I’m finding a lot of great wine locally (in the state anyway) produced. If your area or state produces wine, give it a try, support your local vineyards. It usually costs a tad more but it’s more fun and interesting to discover, learn about and support your local economy.

By: Bavaria

Bavaria — Fri, 20 Nov 2009 18:17:51 +0000

Like Emily, I use my crockpot to warm up the monster batch of mashed potatoes I make the day before-I mash in cream cheese and sour cream so they are moist and yummy. And we ask others to bring side dishes and desserts. It makes it easy on me, and others like to share their culinary skills.

By: sara

*sara* — Fri, 20 Nov 2009 17:58:12 +0000

We always barbecue the turkey whole in our weber. Here’s 8 of many great reasons why:
1. It cooks quick (3-ish hours)
2. It frees up the oven for other uses
3. Its safe even when power goes out or there’s some other unexpected kitchen problem
4. Gives my hubby (and other gentlemen guests) a specific job and a good something to chat about
5. Its always super moist
6. Its very easy and hard to fail when you follow the Weber’s instructions – it tells exactly when to add how many briquettes
7. The drippings have a delicious smoky flavor which makes a fantastic gravy!
8. It frees up precious kitchen space since the whole turkey process is taken care of outside, and then brought in to rest just before serving!

mmm… BBQ turkey

But lots of other great suggestions here, like making things ahead and using the crock pot. Great ideas!

Comments on: 10 Tactics for a Cheaper (and Saner) Thanksgiving Dinner

By: Marie

By: KathyD

By: Kasandra

By: chacha1

By: Sara

By: Kathy

By: Kate

By: tentaculistic

By: Peggy

By: Kate

By: Rosa Rugosa

By: Des

By: almost there

By: Bill

By: Tammy

By: Kevin

By: J

By: Scott

By: Bavaria

By: *sara*

By: sara