Operation Turkey + Thanksgiving for 2 Under $25
For the first time in our adult lives, my husband and I will be spending Thanksgiving far away from home and family and friends in Boston — 2,200 miles to be exact. Something about the distance has given me a more introspective awareness of how lucky we are, despite a year that was awful and trying in so many ways, and of our duty to help those less fortunate. Because no matter how sucky life can be, it always sucks worse for somebody else.
So, Ginger and I will be spending the first half of Thanksgiving Day volunteering with Operation Turkey, a fabulous organization that feeds Thanksgiving dinner to more than 40% of Austin’s homeless. We’re still going to celebrate and give thanks at home together as a couple, but in an effort to keep the focus on giving back I took to Pinterest to create a sort of pared down, hands-off menu.
The total cost for the entire grocery list is just over $50, but this meal planner will make at least two full dinners for the two of us plus other leftovers — the priciest items being the gluten-free pie crust and gluten-free breadcrumbs, which will yield a second whole pie and many, many recipes after this meal, respectively — so our Thanksgiving Day feast portion comes in at just under $25.
If you’re looking for a similarly simple Thanksgiving for two to four people (with serious leftovers), here are my favorite recipes this fall:
SLOW COOKER LEMON GARLIC CHICKEN
Cost: $14.97 (6 servings, $2.49/serving)
Recipe: No. 2 Pencil
Because there’s only two of us, it makes no sense to roast even the smallest of turkeys — plus, I’m allergic to turkey anyway, so a roast chicken is perfect. I love this “set it and forget it” four-hour slow cooker recipe for its simplicity of ingredients and instructions, combining my favorite chicken flavor profiles: lemon, garlic, and rosemary. With even a 4-lb whole chicken, we’ll have at least two full dinners and maybe enough leftover to make chicken salad for sandwiches, too.
SWEET POTATO & BRUSSELS SPROUT HASH
Cost: $8.47 (6 servings, $1.41/serving)
Recipe: Jen Loves Kev
As I mentioned before in my posts earlier this fall about pumpkin lattes and pumpkin smoothies, I’m completely craving all the flavors of harvest time in New England like never before — probably because instead of wearing plaid and boots and knits to go apple picking and make bonfires in the crisp autumn weather back home, we’ve been wearing sundresses/shorts and flip-flops and sunscreen and swimming in creeks until about a week ago here in Austin.
My friend Jen from Jen Loves Kev created this simple saute that speaks to me in so many ways, combining every gorgeous fall color and many of my favorite in-season fall vegetables: sweet potatoes, Brussels sprouts, onions, and cranberries. Though her version is totally vegetarian, I’ll probably add pancetta. You know, because I’m Italian and that’s how we do and it doesn’t feel like a holiday without it, but you’ll save $5 (and countless calories) by omitting it!
CREME FRAICHE MASHED PARSNIPS WITH PANKO
Cost: $12.90 (6 servings, $2.15)
Recipe: Tiny Farmhouse
Over the last few years, I’ve realized that I absolutely adore parsnips — and hate when people (especially the Food Network) refer to them as “white carrots.” They’re so much more, and I was blissfully happy to see that my friend Amy at Tiny Farmhouse not only agrees (and is spreading the gospel to the contrary where possible) but she’s masterfully engineered them into this festive Thanksgiving side dish. Armed with gluten-free panko breadcrumbs, I’m totally making these in place of of mashed potatoes this year. I really hope they come out as delicious as Amy’s look, because we’re going to have a lot of leftovers!
GLUTEN FREE APPLE CROSTATA
Cost: $15.50 (8 servings, $1.94/serving + 2nd pie crust)
Recipes: Gluten Free Girl & the Chef, Giada De Laurentiis
My mom grew up on an apple orchard in Yakima, Washington, so no fall meal is complete without a slice of apple pie. Since finding out I’m allergic to wheat last year, I can no longer make my grandma’s pie crust recipe (probably for the best, since it uses real lard!) but thankfully Bob’s Red Mill — my go-to gluten-free flour maker — came out with a gluten free pie crust mix this year just in time for the holidays. (Thanks for the tip, Gluten Free Girl & The Chef!)
I love a good one-crust pie, and after watching more than an hour of The Food Network’s Thanksgiving Live at the gym, I’m dying to try Giada’s apple crostata. Simplicity is the key!
What are YOU making for Thanksgiving this year? Have you ever skipped Thanksgiving dinner to volunteer serving others? Love to hear from you — and Happy Thanksgiving!
Photos: Courtesy, various blogs: No 2. Pencil; Jen Loves Kev; Tiny Farmhouse; Gluten Free Girl & The Chef.
Story: Copyright 2013, Shoestring LLC & Melissa Massello.