Inexpensive Thanksgiving Sides
I don’t think there is a better holiday than thanksgiving. being surrounded by good food and good people beyond a blessing to be thankful for. Thanksgiving has no gift-giving or costume-buying to worry about, and the much-loved food can be surprisingly affordable to make. Even hosts who spring for a whole turkey can make up for the expense elsewhere on the table. These budget-friendly Thanksgiving dishes are time-honored classics that feature inexpensive ingredients, and some can be used in delicious leftover recipes.
Homemade Mashed Potatoes
Who doesn’t like potatoes? it makes any holiday meal complete and not only are they cheap, they are also versatile. Mashed potatoes are easy to make, and these are so delicious they don’t even need gravy. but with this recipe comes a delicious gravy recipe that complements these buttery mashed potatoes. Topped with rich Turkey Gravy, this is one of the best mashed potatoes recipe a classic side dish just can’t be beat. Many people have childhood memories of learning how to make mashed potatoes for the Thanksgiving feast. Share the love this Thanksgiving and teach your children your new favorite way to make this comforting side. Once they know how to use a peeler and a hand-held electric mixer, they’re old enough to whip up a batch of easy mashed potatoes.
A much needed number one tip? Keep an eye on the consistency of the potatoes and be sure not to overwork the creamy mixture. If too much starch is released while the potatoes are whipped, they will become gummy and unappealing. Just keep the mixer on medium speed, watch the texture, and you should have a delicious bowl of your best mashed potatoes, in no time at all.
- 3 pounds Yukon gold potatoes
- 2 teaspoons salt, divided
- 5 tablespoons butter
- 5 tablespoons half-and-half
- 1/2 cup (4 oz.) softened cream cheese
- 3/4 teaspoon coarsely ground pepper
How to Make It
Peel potatoes, and cut into 1-inch pieces. Bring cold water, potatoes, and 1 tsp. salt to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low. Cook potatoes for 15 to 20 minutes or until fork-tender and drain.Step 2
Bring potatoes back to Dutch oven. Cook in Dutch oven until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, half-and-half, cream cheese, ground pepper, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils. Step 3
After removing from heat, beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. Do not overbeat. Serve warm.
Southern Cornbread Dressing
The aroma will definitely give a warm welcome home feeling this recipe from southern living brings a affordable great tasting side dish of a fresh baked Southern Cornbread Dressing. In the South you can guarantee there will be dressing on the table (no stuffing down there!) and one of the most popular dressings is cornbread. they have developed a special Cornbread Crumble recipe specifically for this Southern Cornbread Dressing. a cheap thanksgiving dish that will gain many compliments.
- 1/2 cup butter
- 3 cups diced celery
- 2 cups diced sweet onions
- 1/2 cup finely chopped fresh sage
- Cornbread Crumbles
- 3 cups soft, fresh breadcrumbs
- 4 large eggs, lightly beaten
- 7 cups chicken broth
- 1 tablespoon freshly ground pepper
How to Make It
Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.Step 2
Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.Step 3
Bake at 400° for 45 to 55 minutes or until set and golden brown.
Green Bean Casserole
Another added favorite that is delicious, cheap, and easy to make. This is the perfect old-school green bean casserole for your thanksgiving holiday. The flavors are creamy and savory, and with a bit of crunch at the end with fried onion’s. will make you wonder why this casserole isn’t served year-round. And you might just start whipping it up whenever you fancy! Even better, you can make this dish ahead of time. Prepare as instructed, but wait to add the toppings and bake it until you’re ready to serve.
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 3/4 cup milk
- 1/8 teaspoon McCormick® Black Pepper, Ground
- 2 cans (14 1/2 ounces each) any style Del Monte® Green Beans, drained Substitutions available
- 1 1/3 cups French’s Crispy Fried Onions, Original, divided
- Preheat oven to 350°F. Mix soup, milk and pepper in a 1 1/2-quart baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
- Bake 30 minutes or until hot. Stir.
- Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.
- Test Kitchen Tips:
• For a kick of spice, double the black pepper in this recipe to 1/4 teaspoon and prepare as directed.
• To feed a crowd, double the recipe and prepare in a 13×9-inch baking dish. Use an entire 6-ounce container of Crispy Fried Onions, reserving 1 1/3 cup for the topping. Increase cooking time to 40 minutes or until heated through.
My Mom’s Deviled Eggs
They say nobody makes it better than your mom make’s it. lol I can truly say these are delicious and you can never make enough because they are almost always devoured until there is not anymore left. I will leave a estimate of the amount of ingredients but this recipe comes with a preference and my mom always taste until its right so I suggest mixing and tasting until it makes it where you like it. you can also make them look prettier by piping the filling into the eggs so. I have never once saw my mom do that either. She just spooned it into the white. If you’ve got the time and energy and want to make them look special, you just go right ahead get fancy. I’ll be over here spooning it into mine because I’m just ready to eat. 🙂 these are the perfect side for a cheap thanksgiving dinner quick to make and you can make dozens at a low cost.
- 12 large eggs
- 6 tablespoons mayonnaise
- 3 teaspoons yellow mustard
- 2 pinches of sugar
- paprika optional
- For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks. Add the mayo, mustard, sugar, Mix until smooth. Add salt and pepper to taste. Spoon the mixture equally back into the whites. chill for a hour garnish with paprika if you like
Macaroni And Cheese
Homemade macaroni and cheese is no more difficult or costly than the box variety. It takes just a package of dry pasta, 1.5 cups of milk, 2 cups of shredded cheese, 2 tablespoons of butter, block of velveeta, and 2 tablespoons of flour. After cooking the noodles as directed on the package (leave them al dente), melt the butter in a saucepan with the flour until the flour dissolves. Slowly add the milk and stir continuously on medium to low heat until the mixture thickens. Sprinkle in salt and pepper to taste, along with block velveeta cheese, and stir until melted. Combine the drained noodles and the milk mixture in a casserole dish and top with the remaining shredded cheese. Cover and bake at 350 degrees until hot and bubbly.
BAKED CANDIED YAMS
if you’re looking for southern or soul food style candied yams, this is the recipe that you want. Also, these yams are actually easier to make because there are less cooking steps! cost is cheap and many ingredients you may already have at home complimenting your thanksgiving dinner.
- 5 medium sized yams
- 8 tbsp salted butter
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp pure vanilla extract not imitation
- Preheat the oven to 350 F.
- Wash the yams.
- Peel, then chop the yams ( make sure that they are about 1/2 inch thick.)
- Place the yams into a 9×13 bake dish.
- Place the butter into a medium sized pot, then melt it over medium heat.
- Once the butter is melted, sprinkle in the white & brown sugar, ground cinnamon,ground nutmeg, ground ginger, and ground clove.
- Turn the stove off, mix the ingredients, then add in the vanilla extract.
- Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
- Next, cover the bake dish with foil, then bake the yams in the oven for 30 minutes.
- Remove the yams from the oven, and baste them with the candied mixture.
- Cover the yams, and bake them for another 15-20 minutes.
- Remove the yams from the oven, and let them sit for about 10 minutes before serving.
My Southern Collard Greens
I’m not bragging but I always get compliments on my greens and they are always almost none left over after the meal. I also like mine spicy so its hard to remember to tone it down. these greens are full of flavor, filling, and compliments the budget thanksgiving dinner. secret note* If you are making this for a special occasion, definitely make it the day before and just reheat it the next day. It tastes great the day you make it, but once it’s had a chance to soak up those flavorful juices. OMG delish!!!
- 12 hickory-smoked bacon slices, finely chopped
- 2 medium-size sweet onions, finely chopped
- 3/4 pound smoked ham, chopped
- 4 garlic cloves, finely chopped
- 1(32-oz.) containers chicken broth
- 8 cups of water
- 3 (1-lb.) packages fresh collard greens, washed and trimmed
- 2 tablespoon butter
- 1/3 cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoon of seasoning salt
- 1 teaspoon cayenne pepper
- 1 tablespoon of slap ya mama seasoning
- 3/4 teaspoon pepper
How to Make It
Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook on low 2 hours or to desired degree of tenderness.
These homemade Southern cornbread muffins are moist, fluffy, cheap and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! They’re best served fresh from the oven and are great as a Thanksgiving side dish! and better than that ready made stuff. No Thanksgiving spread is complete without a heaping basket of cornbread muffins!
- 1 cup cornmeal
- 1 cup flour
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1 egg
- 1 cup milk
- 1/4 cup corn or vegetable oil
- Preheat oven to 400 degrees.
- Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
- Combine egg, milk, and oil in a medium bowl and whisk to combine.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until toothpick stuck in the center comes out mostly clean. Don’t overbake!
- Serve warm with butter and a drizzle of honey.
My personal favorite I could eat a whole pie by myself lol. if I can bake it anyone can so this is a super easy recipe and well within a budget dish lets hope after those eggs and greens there is room for desert.
1 2/3 cups all-purpose flour, plus more for dusting
1/2 cup or 1 stick unsalted butter, chilled, coarsely chopped
1 egg, chilled
1 tablespoon ice water, plus more if needed
1/3 cup maple syrup
1 1/2 cups brown sugar
1/2 cup whipping cream
1 cup pecans
Serving suggestion: Ice cream of whipped cream, for serving
- Pastry: In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles big breadcrumbs. Whisk the egg and 1 tablespoon ice water in a bowl until combined. With food processor motor running, add the wet mixture to the flour mixture. Process until mixture begins to form large clumps, stopping the machine before the mixture forms a ball. If it needs a bit more water, add it. You want the dough to just barely hang together, and not be too wet.
- Turn the pastry out onto a work surface, and knead very gently to bring the dough together. Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 hour. Two is even better.
- Preheat oven to 350 degrees F.
- Using a light dusting of flour on your board and rolling pin, roll out the dough to the desired thickness. Lay the dough into the pie plate, and prick with a fork all over, trim and decorate the edge of the pie as you wish.
- Filling: In a large bowl, combine the maple syrup, egg, sugar, and cream, and stir well to mix. Transfer the filling mixture to the pastry-lined pie dish. Top with the pecan nuts, and bake for about 35 minutes, or until set. Let cool before serving.
- Serve the pie with vanilla ice cream or whipped cream.
LIBBY’S® FAMOUS PUMPKIN PIE
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY’S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition. This is defiantly your go to for a budget thanksgiving dinner besides whats thanksgiving without the pumpkin pie?
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
IN THIS RECIPE
LIBBY’S® 100% PURE PUMPKINBUY NOW
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
there you have it 10 recipes to make your thanksgiving special and a dinner that will help you save guaranteed to have one of these dishes to become someones favorite. there are a million things to be thankful for many will not understand how more fortunate they may be I could also give you a million reasons of how more fortunate we are. we may be looking for ways to save a buck but at least we are able to eat, we have our healthy we have clean air, and we have our family I want to wish each and everyone of you a happy thanksgiving and if you enjoy these recipes please share them and if I helped you save a pretty penny please take a look at your situation embrace it give thanks and bless some one else with a small donation below.
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