Inflation hurts, but you can still serve a delicious bounty without destroying your budget.
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It’s not exactly news that the price of groceries has risen dramatically over the past few years (it may have been a factor in a recent election you no doubt read about). Walking out of the market with fewer bags or spending twice your budget from a couple years ago feels rough, no question. Pair that with the looming specter of Thanksgiving shopping, and you might feel downright disheartened.
But Thanksgiving should be about gathering with your loved ones and share a meal, not meeting an impossible culinary standard just to keep up appearances. What I’m saying is, you can fill your heart (and your belly) while also preserving your bank account. Here are my five favorite tips for hosting a more affordable Thanksgiving dinner.
Ditch (or downsize) the turkey
Not everyone likes turkey, and a large turkey can be expensive. So why do you need to serve turkey? It’s another one of those traditions that doesn’t have to be upheld, Why not opt for an alternative protein instead? If your family loves chicken, buy a chicken to roast. Perhaps ham is a better choice? Brisket, pork shoulder, or lamb might fit the bill. Maybe you’d rather serve a big platter of your famous meatballs, or a show stopping brined and roasted cauliflower. The main dish can be impressive without pushing $100.
If you’re devoted to serving turkey, you can still save money on it. Consider buying a smaller turkey (more on that in the next section). If your family always leaves the drumsticks behind, many stores sell just the breast for a lower price.
I’m a sucker for variety, but when it comes to minding my budget, I’ll analyze the menu and cut the weakest link. If you usually make a side dish that historically ends up as leftovers, ask yourself if you need it. Who’s eating that dish anyway, and will they care if it isn’t on the table? It doesn’t mean that your salad recipe is bad, it probably just means there are other, more popular dishes your guests would rather fill up on. Cut those typically unpopular sides from your menu and pocket the difference.
Cook realistic serving sizes
It’s hard to shake that image of bounty—overflowing bread baskets, piles of mashed potatoes and four different pies—but that’s a fast track to overspending, and possible waste. Shift your perspective from creating an overwhelming presentation to serving a merely satisfying meal. I’m not saying each person should only get one carrot—just cook enough food for the amount of guests you’re serving.
When you’re planning, keep in mind that while one russet potato per person works for an average weeknight, this is no average weeknight. Folks will be eating four different side dishes, so maybe you can keep it to half a russet per guest instead.