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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.
Pare down the menu
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. Calculate your ingredient needs and stick to them when you hit the grocery store. Use these recommendations as a guideline for mapping out your sides and determining how big a turkey you need. When it comes to pie, I sincerely advise cooking one pie per eight guests, or making smaller pies if you like variety.
To the same point, go light on the appetizers. The biggest lesson I learned after hosting my first Friendsgiving was that my charcuterie and cheese “buffet” was a real problem. I had done the typical grazing spread: wedges of cheese and layers of meats, nestled amongst crackers. This serving style enables people to chat while mindlessly popping limitless hunks of cheese into their mouths. By the time dinner was set, folks were full. Now, I do a pre-assembled charcuterie cracker board instead. Folks get a nosh, and I save an easy $20 on cheese and meat.
Simply buy, cook, and serve less. Your Thanksgiving outlay will still look gloriously bountiful, and I bet you’ll still end up with a reasonable amount of leftovers to give away or store for later.
Shop early and often
You should settle in on your menu, calculate your ingredients, and hit the supermarket pronto. Tomorrow isn’t too soon. Although this is mostly a mental game, I like to do multiple shops for Thanksgiving to spread out the cost across two paychecks. Canned and dry goods (like broth and boxed stuffing) and frozen items (like the turkey, frozen peas, sweet corn, and fresh cranberries)can be purchased weeks ahead of time. Buy fresh vegetables the week leading up to the event. Not only will this feel more manageable, but you’ll avoid those dreaded checkout lines.
Delegate, delegate, delegate
The most effective way to save money this Thanksgiving is to let your guests bring some of the meal with them. I understand that some hosts enjoy taking care of everything, but whether this is done out of a sense of pride or guilt, free yourself. The point of Thanksgiving is to spend time together, not resent the occasion because of monetary stress. Guests generally love bringing something to share anyway, so you might as well make them feel more useful.
Ask your friends and family if and what they plan on bringing. It’s best to do this while you’re in the planning stages so you don’t make duplicate dishes. Maybe they’ll even ask what you need, and you can delegate to your heart’s desire. Put someone in charge of the wine, ask another to handle the stuffing. Who knows, maybe Thanksgiving will turn into something of a potluck this year—giving everyone a chance to show off a little, spreading out the cost, and keeping the compliments flowing.