A delicious Thanksgiving dinner doesn’t have to break the bank.
If there’s a part of the meal that you and your guests feel particularly passionate about, Margaux Laskey, associate editor of recipes for New York Times Cooking, says to prioritize that and scale back everything else.
For example, if the turkey is the main event in your celebration, keep the side dishes simple and classic without going overboard on fancy spices. On the other hand, Laskey says, don’t feel obligated to serve certain foods just because they’re traditional. If you and your guests don’t like turkey, make something else for the main course.
“Make the Thanksgiving that you want to have, that you and your family want to have,” Laskey says, “and don’t feel beholden to a tradition that you don’t find is really all that delicious.”
Before you run out to the grocery store, Laskey also recommends checking your own pantry or freezer for ingredients you may not have even known were in there. For example, if you bought too many cans of cranberry sauce last year, they likely haven’t expired yet.
“Sometimes there are things you may not even consider that would work. Like you have a few leftover brioche hamburger buns up on your shelf,” Laskey says. “If it’s still good, break it down and use it for stuffing. That’s perfect for stuffing.”
And, to avoid investing in pricey items you may not use again, Laskey suggests borrowing from friends, neighbors or family members. From spices to roasting pans to extra tables and chairs, Laskey says it can’t hurt to put a call out to your community. And, she says, ‘buy nothing’ groups on Facebook can be vital resources.
To make those classic dishes like green bean casserole or cranberry sauce, Laskey also recommends opting for frozen or canned vegetables to cut costs.
Plus, it isn’t too late to make your Thanksgiving celebration a potluck where each guest brings their favorite holiday staple.
“You get a little taste of everybody’s childhood Thanksgiving in those cases,” Laskey says.
Hafsa Quraishi and Kalyani Saxena produced and edited this interview for broadcast with Micaela Rodriquez. Grace Griffin adapted it for the web.
This segment aired on November 25, 2024.