Frugal Thanksgiving Recipes
- Roast Turkey
- Homemade Dressing
- Giblet Gravy
- Cranberry Sauce
- Mashed Potatoes
- Baked Acorn Squash
- Broccoli Soufflé
- Pumpkin Dinner Rolls
- Pumpkin Trifle
Menu is based on 10 servings.
View the recipes below or download the full PDF file with recipes, photos, and shopping list.
- 1 (15 lb.) turkey
- 1 onion, quartered
- 1 carrot, cut into chunks
- 1 rib of celery, cut into chunks
- 1 apple, quartered
- Oil as needed (approx. ¼ cup)
- Salt to taste (approx. 1 tsp.)
- Pepper to taste (approx. 1 Tbsp.)
Defrost turkey in the refrigerator. It usually takes 5 hours per pound to thaw fully. Remove giblets, neck, and other parts from inside of turkey. Place parts in a bowl and put into the refrigerator to use to make gravy. Wash turkey and pat dry with paper towels. Place onion, carrot, celery, and apple in the turkey’s cavity. Place in a roasting pan, breast side up. Drizzle with oil and season as desired with salt and pepper. Cover roasting pan tightly with foil. Place roasting pan in a preheated 350°F oven for 1 hour. Turn the oven down to 250°F and cook for an additional 20 minutes per pound. When turkey is done it should be between 165ºF in the thigh area when measured with a meat thermometer. No basting is necessary.
- 20 slices bread (about a pound), cubed
- 1/2 C butter
- 4 stalks celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2-2 ½ C chicken broth
- 1/4 tsp thyme
- 1/2 tsp sage
Place cubed bread into a 9 x 13 inch baking dish. Set aside. In a large skillet, melt the butter over medium heat. Add the celery, onion, and garlic, and cook until tender, about 5 minutes. Add the chicken broth and seasonings. Bring to a boil. Pour the boiling mixture over top of the bread in the casserole dish. Stir to combine. Bake at 325°F for 30 to 40 minutes until the top is golden brown and crispy.
- 1 bag of parts from turkey cavity
- 1 stalk celery with leaves
- 1 small onion, minced very, very small
- Drippings from the turkey pan
- ¼ C flour (more or less)
- Salt and pepper, to taste
Rinse the turkey parts and place in a medium saucepan with the celery and onion, cover with water and bring to a boil, reduce heat and simmer for 1 hour or until everything is tender. Remove all of the turkey parts and finely chop everything except the neck. Discard the neck. Strain the broth and discard the vegetables, reserving the broth. Pour turkey pan drippings into a large measuring cup; skim off fat and save. Pour ¼ C of the fat into the saucepan, discarding remaining fat. Stir in flour, salt, and pepper. Add 1 ½ C. reserved broth to the saucepan. Cook and stir over medium heat until thickened. Stir in chopped turkey meat and serve.
- 1 (12 oz.) bag fresh cranberries
- 1 C. water
- 1 ½ C sugar
Rinse off cranberries, removing any stems or bad berries. In a saucepan, heat water and sugar to boiling, stirring constantly so sugar does not burn to bottom of the pan. Let boil for about 5 minutes, paying close attention to prevent burning. Add cranberries and heat back to a boil. Cover with a lid and let boil until the cranberries split open. Let simmer for about 10 minutes as it thickens, stirring occasionally. Remove from heat and allow to cool for about 30 minutes before refrigerating. Serve thoroughly chilled.
- 12 potatoes, washed
- 1 stick butter, separated
- 2 C. sour cream
- ½-1 cup milk as preferred
- Adobo seasoning to taste (approx. 2 tsp.)
- Paprika for garnish (optional)
Peel and quarter potatoes. Boil in enough water to cover potatoes until potatoes are tender. Drain. Add all ingredients except milk and 2 Tbsp. butter. Mash with a potato masher or large fork. Add enough milk to make potatoes creamy. If you like very creamy mashed potatoes you can use a mixer to get a good whipped consistency. If you like lumpy potatoes, use a fork or potato masher to maintain a more solid consistency. Top with pats of reserved butter and sprinkle with paprika before serving.
Baked Acorn Squash
- 2 med. acorn squash
- 2 Tbsp butter
- 4 Tbsp brown sugar
- cinnamon, for garnish
Heat oven to 350°F. Cut acorn squash in half, remove seeds, and place cut side down on a baking sheet. Bake in oven until squash begins to soften, about 30-40 minutes. Remove squash from the oven and turn right side up. Divide butter and brown sugar into the centers of the squash halves. Sprinkle with cinnamon. Place squash in a baking dish. Return to oven and bake for another 30 minutes or until fully cooked and soft. Cut into slices to serve, discarding outer peel.
- 1 (16 oz ) bag frozen broccoli florets, thawed
- 1 C cottage cheese
- 3 eggs, beaten
- 1 C cheddar cheese, shredded
- ¼ C flour
- ¼ C green onions, chopped
- Salt and pepper to taste
- 1/8 tsp ground nutmeg
- Nonstick cooking spray
Heat oven to 350°F. In a large bowl mix together eggs, cottage cheese, and cheddar cheese. Add flour, mix well. Add green onion, salt, pepper, and nutmeg, stir to combine. Spray a 3 qt casserole dish with nonstick cooking spray. Place the broccoli in the casserole dish. Pour egg mixture over the broccoli and gently stir to combine. Bake for 45-60 minutes or until center is firm and does not wiggle.
Pumpkin Dinner Rolls
- ¾ C warm milk (about 110°F)
- 2 ¼ tsp yeast
- 2 tsp salt
- 1/3 C sugar, divided
- 5 ½ C all-purpose flour, plus more for kneading
- 12 Tbsp cold butter, cut into pieces
- 2 tsp ground nutmeg
- ¼ tsp ground cloves
- 1 egg, lightly beaten
- 2 C pumpkin puree
- Nonstick cooking spray
- Egg wash – mix 1 egg yolk with 1 Tbsp of water
Combine yeast with warm milk and 1 tablespoon of sugar. Let it sit for about 5 minutes or until foamy. In a large bowl combine flour, remaining sugar, nutmeg, cloves, and salt. Cut in butter until mixture looks sandy. Add egg, pumpkin puree, and the yeast mixture. Stir until the dough is well combined. Turn the dough out onto a floured surface and knead for about 10 minutes, adding in more flour if necessary to keep it from sticking. The dough should be smooth and elastic. Form into a large ball. Spray a bowl with nonstick cooking spray and transfer the dough to the bowl. Cover tightly with a towel or plastic wrap and let rise until it is double in size, about 1 1/2-2 hours. Once doubled in size divide the dough into 20-30 equal pieces and form into small balls. Spray 2-3 10-inch spring form or round cake pans with nonstick cooking spray. Place the dough balls, with a little bit of space between them, into the pans. Cover with a towel. Let them rise for about 45 minutes, or until about double in size. Preheat oven to 350°F. Once raised, brush them with the egg wash and bake for about 35-45 minutes. Remove the rolls from the pans and let cool on a rack.
- 1 (26 oz.) can pumpkin
- 3 oz. cream cheese
- ½ cup sour cream
- 1/2 cup brown sugar, packed
- 1 ½ tsp pumpkin pie spice, prepared
- 1/2 tsp cinnamon
- 1 (5.1-ounce) box vanilla pudding mix, prepared according to “make for pie” directions
- 2 (14 oz.) packages gingerbread mix, prepared according to pkg. directions (if you are using a smaller bowl or making individual parfaits, use 1 pkg)
- 1 1/2 cups gingersnaps, crushed
- 4 cups homemade whipped cream or frozen whipped topping** (thawed)
Beat together pumpkin, cream cheese, and sour cream until smooth; add brown sugar, pumpkin pie spice, and cinnamon. Add to prepared pudding and mix well. Crumble approximately 1/3 of the gingerbread into the bottom of a trifle bowl (it should fill the bowl up about 1/5 the way up the side). Spread 2-1/2 cups of the pudding mixture over the gingerbread. Add a 1/2 cup layer of crushed gingersnaps followed by half of the whipped topping. Repeat with a layer of gingerbread equal in size to the first layer, 2-1/2 cups of pudding mixture, 1/2 cup crushed gingersnaps, and remaining whipped topping. Sprinkle remaining gingersnaps over the top of the whipped topping. Refrigerate overnight. Because the amount of pudding mixture and gingerbread needed will not exactly fit the trifle bowl, you will likely have extra of these. The pudding mixture can be used as a dip for cookies or you can use both ingredients to create a few individual parfaits.