Thanksgiving Dinner on a Budget

This Thanksgiving Dinner on a Budget proves that a memorable holiday feast doesn’t need to break the bank. Perfect for feeding 10 people for under $50, this menu features a golden roasted chicken, creamy mashed potatoes, savory stuffing, classic green bean casserole, homemade cranberry sauce, and a warm apple crisp for dessert. Every dish is designed to be affordable, comforting, and full of flavor—just like a traditional Thanksgiving spread. With simple ingredients and easy steps, you’ll serve a homemade holiday dinner that tastes luxurious while staying delightfully budget-friendly.

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Key Ingredients for Thanksgiving Dinner on a Budget

To achieve our goal of feeding 10 people for under $50, we’ll be smart about our ingredient choices, focusing on value and versatility. Here’s a comprehensive list:

For the Main Event: Roasted Chicken (instead of Turkey)

Whole Chicken (1 large, about 5-6 lbs): Approximately $6-8 (look for sales!)
Onions (2 medium): $0.50
Carrots (4 large): $0.75
Celery Stalks (4): $0.50
Garlic (1 head): $0.50
Dried Herbs (Thyme, Rosemary, Sage): $2.00 (or use fresh if available from garden/sale)
Olive Oil (2 tbsp): $0.30
Salt and Black Pepper: Pantry staple
Chicken Broth (1 cup): $0.50

For the Ultimate Mashed Potatoes:

Potatoes (Russet or Yukon Gold, 5 lbs): $3.00
Milk (whole or 2%, 1 cup): $0.40
Butter (1/2 stick, 4 tbsp): $0.75
Salt and Black Pepper: Pantry staple

For the Savory Stuffing (from Scratch!):

Stale Bread (1 loaf, white or whole wheat): $1.50 (day-old bread is best for texture)
Onions (1 large): $0.25
Celery Stalks (3): $0.30
Chicken Broth (3-4 cups): $1.50
Butter (2 tbsp): $0.30
Dried Herbs (Sage, Thyme, Parsley): $1.00
Salt and Black Pepper: Pantry staple

For the Green Bean Casserole (Budget-Friendly Classic):

Canned Green Beans (3 cans, 14.5 oz each, drained): $2.50
Cream of Mushroom Soup (2 cans, 10.75 oz each): $2.00
Milk (1/2 cup): $0.20
French Fried Onions (1 container, 6 oz): $2.50

For the Cranberry Sauce (Homemade & Easy):

Fresh or Frozen Cranberries (1 bag, 12 oz): $2.00
Sugar (1/2 cup): $0.20
Water (1/2 cup): Free
Orange (1, zest and juice): $0.50

For the Gravy (from Chicken Drippings):

Flour (2 tbsp): Pantry staple
Chicken Broth (1 cup, as needed): $0.50
Salt and Pepper: Pantry staple

For Dessert: Simple Apple Crisp:

Apples (5-6 medium, any eating variety): $3.00
Oats (rolled, 1 cup): $0.50
Flour (1/2 cup): Pantry staple
Brown Sugar (1/2 cup): $0.50
Cinnamon (1 tsp): Pantry staple
Butter (1/2 stick, 4 tbsp, cold & diced): $0.75

Estimated Total Cost: Approximately $38-$45 (Prices may vary slightly by region and sales).

How to Make Thanksgiving Dinner on a Budget

This Thanksgiving Dinner on a Budget recipe features a surprisingly simple whole roasted chicken, incredibly fluffy mashed potatoes, hearty homemade stuffing, a classic green bean casserole, tangy cranberry sauce, and a comforting apple crisp. Each dish is designed for maximum flavor with minimal fuss and cost, ensuring a delicious and satisfying holiday meal. The total preparation time, including cooking, will be around 3-4 hours, with much of it being hands-off oven time for the chicken and crisp.

Step-by-Step Instructions:

Preparation (Day Before or Morning Of):

Stuffing Bread: Cut the loaf of stale bread into 1-inch cubes. Spread on a baking sheet and let air dry overnight, or toast in a 250°F (120°C) oven for 15-20 minutes until crisp.
Vegetable Prep: Dice onions, carrots, and celery for the chicken and stuffing. Mince garlic. Peel and quarter potatoes.

The Main Event: Roasted Chicken (Cook First!)

Preheat & Prep: Preheat oven to 400°F (200°C). Pat whole chicken dry with paper towels. Season generously inside and out with salt, pepper, and dried herbs (thyme, rosemary, sage).
Aromatics: Place half of the diced onions, carrots, celery, and a few garlic cloves inside the chicken cavity.
Roast: Place the chicken on a roasting rack (or directly on a bed of remaining vegetables) in a large roasting pan. Drizzle with olive oil.
Initial Roast (High Heat): Roast for 20 minutes at 400°F (200°C) to brown the skin.
Lower Heat & Finish: Reduce oven temperature to 375°F (190°C). Pour 1 cup of chicken broth into the bottom of the pan. Continue roasting for another 60-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C). Baste occasionally with pan juices.
Rest: Once cooked, remove chicken from the pan, tent loosely with foil, and let rest for 15-20 minutes before carving. This allows juices to redistribute.

Side Dish 1: Ultimate Mashed Potatoes

Boil Potatoes: Place peeled and quartered potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
Drain & Mash: Drain potatoes well. Return them to the hot pot over low heat for 1-2 minutes to evaporate any excess moisture. Add butter and warm milk.
Mash: Use a potato masher, fork, or ricer to mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Side Dish 2: Savory Stuffing

Sauté Veggies: In a large skillet, melt 2 tbsp butter over medium heat. Add diced onion and celery. Cook until softened, about 5-7 minutes. Add dried herbs (sage, thyme, parsley) and cook for 1 minute more until fragrant.
Combine Ingredients: In a large mixing bowl, combine bread cubes, sautéed vegetables, salt, and pepper.
Moisten: Gradually add 3-4 cups of warm chicken broth to the bread mixture, mixing gently until the bread is moistened but not soggy. You want it damp, not swimming.
Bake: Transfer the stuffing to a greased 9×13 inch baking dish. Bake at 375°F (190°C) (you can bake this alongside the green bean casserole or after the chicken) for 25-30 minutes, or until the top is golden brown and crisp.

Side Dish 3: Green Bean Casserole

Combine: In a 9×13 inch baking dish, combine drained canned green beans, cream of mushroom soup, and 1/2 cup milk. Stir until well mixed.
Bake: Bake at 375°F (190°C) for 20 minutes.
Add Topping: Remove from oven, stir, and sprinkle French fried onions evenly over the top. Return to oven and bake for another 5-10 minutes, or until the onions are golden and the casserole is bubbly.

Side Dish 4: Homemade Cranberry Sauce

Simmer: In a small saucepan, combine cranberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the berries burst and the sauce thickens, about 10-15 minutes.
Flavor: Stir in orange zest and juice. Cool to room temperature before serving. Can be made ahead.

The Finishing Touch: Gravy

Pan Drippings: After removing the chicken, carefully pour the pan drippings from the roasting pan into a fat separator, or simply skim off excess fat.
Roux: Place the roasting pan (without rack) over medium heat on your stovetop. Sprinkle 2 tbsp flour into the pan and whisk vigorously, scraping up any browned bits from the bottom. Cook for 1-2 minutes until a paste forms.
Whisk in Liquid: Gradually whisk in 1 cup of remaining chicken broth (or more if needed), continuing to whisk constantly to prevent lumps. Bring to a simmer and cook until thickened to your desired consistency. Season with salt and pepper.

Dessert: Simple Apple Crisp

Preheat & Prep: Preheat oven to 375°F (190°C). Peel, core, and slice apples thinly. Place them in a 8×8 inch baking dish.
Combine Topping: In a bowl, combine rolled oats, flour, brown sugar, and cinnamon. Cut in cold, diced butter using your fingers or a pastry blender until crumbly.
Assemble & Bake: Sprinkle the oat mixture evenly over the apples. Bake for 30-40 minutes, or until the topping is golden brown and the apples are tender.

Why You’ll Love This Thanksgiving Dinner on a Budget

You’ll adore this Thanksgiving Dinner on a Budget for its incredible ability to deliver a full holiday experience without the financial strain. The main highlight is undoubtedly the switch from a pricey turkey to a golden, juicy roasted chicken – it’s just as festive, cooks faster, and costs a fraction! This intelligent change is the cornerstone of our cost-saving benefits, allowing us to lavish attention on flavorful, homemade sides that truly shine. Imagine creamy mashed potatoes, savory herb stuffing, and a tangy homemade cranberry sauce, each boasting rich textures and aromatic spices like sage and thyme.

Forget store-bought pre-made dishes; here, every bite is special. Plus, the classic green bean casserole, topped with crispy fried onions, adds that satisfying crunch everyone craves. If you enjoyed our “Chicken Pot Pie on a Dime” recipe, you’re going to fall head over heels for this budget-friendly holiday spread! Give it a try, and taste the difference smart cooking can make!

What to Serve Thanksgiving Dinner on a Budget With:

This Thanksgiving Dinner on a Budget menu is quite comprehensive, offering a main dish, several sides, and dessert. However, adding a few simple, budget-friendly enhancements can elevate the meal:

Simple Green Salad: A crisp green salad with a light vinaigrette (made from oil, vinegar, salt, and pepper) provides a refreshing contrast to the rich dishes. Use iceberg or green leaf lettuce for the best value.
Dinner Rolls or Cornbread: A package of store-bought dinner rolls or a quick batch of cornbread from a mix (usually less than $2) is perfect for soaking up gravy and cranberry sauce.
Sparkling Cider: For a festive touch that’s non-alcoholic and inexpensive, sparkling cider is a wonderful choice for toasts. Water with lemon slices is also a great, free option.

Top Tips for Perfecting Thanksgiving Dinner on a Budget:

Shop Smart: Sales are your best friend! Start looking for deals on chicken, canned goods, and produce a few weeks before Thanksgiving.
Substitutions:
- Chicken: If you can’t find a whole chicken on sale, use bone-in, skin-on chicken pieces (thighs and drumsticks often cheaper than breasts) and adjust cooking time.
- Vegetables: Use frozen green beans instead of canned if they’re cheaper or preferred.
- Herbs: Fresh herbs offer more flavor but dried are much more budget-friendly. If you have a garden, use what’s available!
Don’t Overcrowd the Pan: When roasting the chicken, ensure it has enough space in the pan for even browning.
Rest the Chicken: This is crucial! Resting allows the juices to redistribute, leading to a more tender and moist bird.
Taste as You Go: Seasoning is key! Taste your mashed potatoes, stuffing, and gravy before serving and adjust salt and pepper as needed.
Make Ahead: Cranberry sauce can be made several days in advance and stored in the fridge. The stuffing bread can be cubed and dried the day before. This reduces stress on Thanksgiving Day.
Gravy Consistency: If your gravy is too thick, whisk in a little more chicken broth or water. If it’s too thin, make a slurry with 1 tbsp cornstarch mixed with 1 tbsp cold water, then whisk into the simmering gravy until thickened.
Don’t Waste Scraps: Vegetable trimmings from carrots, celery, and onions can be boiled with chicken bones (if you can get them cheaply from a butcher or save from other meals) to make your own chicken broth, saving even more money!

Storing and Reheating Tips:

Proper storage and reheating are essential for maximizing the life of your delicious Thanksgiving Dinner on a Budget leftovers!

Refrigeration:
- Roasted Chicken: Carve any remaining meat from the bones and store in an airtight container for up to 3-4 days. Store bones separately if you plan to make broth.
- Mashed Potatoes, Stuffing, Green Bean Casserole: Store in separate airtight containers for up to 3-4 days.
- Cranberry Sauce: Stores exceptionally well in an airtight container for up to 7-10 days.
- Apple Crisp: Covered tightly, it’s best eaten within 2-3 days, though the topping might soften slightly.
Freezing:
- Roasted Chicken (cooked): Freeze carved chicken meat in airtight freezer bags or containers for up to 2-3 months.
- Stuffing: Portions can be frozen in airtight containers for up to 1-2 months. Thaw overnight in the fridge before reheating.
- Cranberry Sauce: Freezes beautifully in an airtight container for up to 2-3 months.
- Gravy: Freeze in an airtight container for up to 1-2 months. It might need a whisk and a touch of broth upon reheating.
Reheating:
- Chicken: Reheat carved chicken gently in the microwave or in a covered dish in the oven (325°F/160°C) with a splash of broth to prevent drying out until heated through.
- Mashed Potatoes: Reheat in the microwave, on the stovetop over low heat with a splash of milk or broth, or in a covered oven-safe dish.
- Stuffing & Green Bean Casserole: Reheat in a covered oven-safe dish at 350°F (175°C) until warmed through, often about 15-20 minutes. For crispy casserole topping, uncover for the last 5 minutes.
- Apple Crisp: Can be gently reheated in the oven, or quickly in the microwave for individual servings.

Final Thoughts:

You’ve officially mastered the art of spreading holiday cheer without overspending. This Thanksgiving Dinner on a Budget menu proves that the spirit of generosity and delicious food can coexist, even when feeding a crowd of ten on a shoestring budget. From the golden roasted chicken to the comforting sides and a sweet ending, every dish is a testament to resourceful cooking and thoughtful planning. Enjoy the smiles around your table, knowing you created a memorable feast that didn’t break the bank!

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