Five Strategies for Making Thanksgiving Dinner Cheaper
It’s not exactly news that food prices have risen dramatically over the past few years (it may have been a factor in the recent elections, which you’ve no doubt read about). Leaving the market with fewer bags or spending twice the budget than a couple of years ago is no doubt tough. Couple that with the looming specter of Thanksgiving shopping, and you may feel completely frustrated.
But Thanksgiving should be about gathering with loved ones and sharing a meal, not meeting impossible culinary standards just to maintain appearances. My point is that you can fill your heart (and your belly) while maintaining your bank account. Here are five of my favorite tips for hosting a more affordable Thanksgiving dinner.
Skip the turkey (or reduce its size)
Not everyone loves turkey, and a large turkey can be expensive. So why serve turkey? This is another one of those traditions that doesn’t need to be maintained. Why not choose an alternative protein instead? If your family loves chicken, buy it for roasting. Perhaps ham is a better choice? Brisket, pork shoulder or lamb may fit the bill. Maybe you’d rather serve a big platter of your famous meatballs or display some salted and roasted cauliflower . A main course can be impressive without spending $100.
If you like to serve turkey, you can still save money on it. Consider purchasing a smaller turkey (more on this in the next section). If your family always leaves out the drumsticks, many stores only sell the breast meat at a lower price.
Narrow down your menu
I’m a big fan of variety, but when it comes to budgeting, I analyze the menu and cut out the weakest link. If you usually make a side dish that has historically been leftovers, ask yourself if you need it. Who even eats this dish, and will they care if it’s not on the table? This doesn’t mean your salad recipe is bad, it just means there are other, more popular dishes your guests would rather enjoy. Eliminate typically unpopular items from your menu and pocket the difference.
Prepare realistic portions
It’s hard to shake the image of generosity—overflowing bread baskets, stacks of mashed potatoes, and four different pies—but it’s a quick path to overspending and possible waste. Shift your perspective from creating a stunning presentation to serving simply satisfying food. I’m not saying that each person should only get one carrot – just make enough food for the number of guests you’re serving.
When planning, keep in mind that while one russet potato per person is enough for a typical weeknight, it is not a typical weeknight. People will be eating four different sides, so maybe you can limit it to half a russet per guest instead. Calculate your ingredient needs and stick to them when you go to the grocery store. Use these guidelines as a guide to outline the sides and determine what size turkey you need. As for pies, I sincerely recommend making one pie for eight guests or making smaller pies if you like variety.
At the same time, be careful with snacks. The biggest lesson I learned after hosting my first Friends Day was that my charcuterie and cheese buffet was a real problem. I prepared a typical grazing spread: slices of cheese and layers of meat nestled among crackers. This serving style allows people to chat while mindlessly stuffing unlimited pieces of cheese into their mouths. By the time dinner was served, the people were already full. Now I make a pre-assembled charcuterie board instead . People have fun and I save $20 on cheese and meat.
Just buy, cook and serve less. Your Thanksgiving spending will still look great, and I’m sure you’ll still have plenty of leftovers to give away or save for later.
Shop early and often
You should create a menu, calculate the ingredients and head to the supermarket as soon as possible. Tomorrow is not soon yet. While it’s mostly a mental game, I like to hit multiple stores around Thanksgiving to spread the cost across two paychecks. Canned and dry foods (such as boxed broth and stuffing) and frozen foods (such as turkey, frozen peas, sweet corn and fresh cranberries ) can be purchased weeks in advance. Buy fresh vegetables a week before the event. Not only will it be more manageable, but you’ll also avoid those dreaded checkout lines.
Delegate, delegate, delegate
The most effective way to save money this Thanksgiving is to allow guests to bring some of their own food. I understand that some owners like to take care of everything , but whether it’s out of pride or guilt, free yourself. The purpose of Thanksgiving is to spend time together, not to resent financial stress. Guests generally like to bring something to share anyway, so you can help them feel more useful.
Ask your friends and family if they plan to bring anything and if so, what. It’s best to do this during the planning stage to avoid making duplicate dishes. They may even ask what you need and you can delegate as you wish. Put someone in charge of the wine, ask someone else to handle the filling. Who knows, maybe Thanksgiving this year will turn into more of a dinner party—giving everyone a chance to show off a little, spread the cost, and keep the compliments flowing.