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A Frugal but Elegant Thanksgiving
By Brenda Hyde
Over years I have had groups of 10-12 over
to our house for Thanksgiving and served a
nice dinner with all the extras but didn't break
my budget. It takes planning and watching the
sales early instead of buying everything the
week before. Something else that at first I was
reluctant to do, is not to turn away help! If one
of your guests offers to bring a dish then let
them! They will feel good about helping and you
will be able to cross something off your list. We
have to learn that we can't do it all! I have a
set of antique china I picked up for $10.00 at a
shop in town. It's wonderful for the holidays and
you can add many Victorian touches to your
table that are inexpensive. Use doilies, both paper
and cloth to accent. If you don't have a punch
bowl, borrow one! It's a fun touch and makes
everyone feel festive. Have fun and relax with
your Holiday meal; your festive attitude will
be contagious and your guests will have a great
time!
Shopping List
1 12-14 pound turkey (up to 10 people)
bouillon
fresh or dried thyme leaves
2 boxes cornbread mix
bag of herb/bread stuffing
3 cans chicken broth
celery
onion
3 cans French greens beans
fresh garlic
5 pounds potatoes
Brown and Serve rolls
Large can sweet potatoes or 4 fresh
brown sugar
Roast Turkey
1 12-14 pound turkey
3 tablespoons each melted margarine and oil
3 tsp.. instant chicken bouillon
1 tsp. dried thyme or 1 Tablespoon fresh
1/2 tsp. garlic powder or two crushed cloves
1/2 tsp. pepper
2 cups water
Rinse and stuff turkey if desired. Secure wings
and legs. Place on rack in roasting pan . Combine
margarine, oil, bouillon and spices. Whisk well. Brush
turkey with mixture. Cover top of turkey with foil,
removing halfway through cooking. Roast at 350
degrees for 1 1/2 hours, basting every 30 minutes.
Add water to pan, and roast 3 hours longer, still
basting. Turkey will be done when meat thermometer
inserted in thigh registers 180-185 degrees and
juices run clear. Transfer to platter, remove
stuffing to serving bowl. Turkey should
rest about 20 minutes before slicing. Makes about
10 servings.
Family Style Gravy
Drippings from pan
Giblets, neck
salt
pepper
3 tablespoons cornstarch
If you wish, you can place giblets and neck from
your turkey into a pan with 3 cups water and simmer
for about 30 minutes to start your gravy. Remove
the giblets and neck from broth. Then add
the drippings from the turkey pan. Mix your cornstarch
with 1/4 cup water , and add to the saucepan whisking it in.
Bring to boil, stirring. Boil about 2 minutes until thickened.
Season with salt and pepper as desired. Optional: you can
place a bay leaf and chopped onion in with the giblets. You
will also have extra flavor from basting the turkey with your
herb mixture above.
Mash Potatoes
5 pounds mashed potatoes
milk or cream
salt
4 tablespoons butter or margarine
Peel your potatoes, cut into chunks and place
in large pan, cover with water. (two pans can be
used if necessary) Boil until tender when poked
with fork; 20-30 minutes. Drain potatoes. Add the
butter or margarine, season with salt, Add your
milk or cream, as you mix with electric mixer. Start
with a cup and add until it is the consistency you
desire. Options: You can also mix in sour cream
or cream cheese right before the milk, then mix. At
the end you can add fresh chives and mix in with
a wooden spoon.
Your cornbread can be made ahead with
your favorite recipe or two small boxes of cornbread
mix. You may not need it all, but feel free to snack on it!
Combine all ingredients. Stuff turkey, or place in greased
casserole and bake at 350 degrees 1 hour or until golden
More Holiday Tips
*Visit your bread outlet (many brand name bakeries
have these) or a bakery for specials on rolls, bread, heat
and serve rolls or stuffing.
*Often you can get great deals on Turkeys at your
local grocery store with an extra $10.00 or $20.00 purchase.
Watch the ads!
*Look at thrift stores for wicker baskets. You can use hot,
soapy water and a stiff brush to clean. Then place paper
doilies in basket and use on the table for rolls, breads, silverware,
napkins, or you can even place bowls in the larger ones.
*Have extras on hand to place on the table while guests are
waiting for dinner. Homemade Quick breads, dips and crackers or
even nuts work well.
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. Stop by and visit her garden blog, Garden of Grace & Whimsy, and her photography blog, A Dance of Words & Photos.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
Memorial Day: Backyard Grilling Memorial Day signals the start of barbecue season. Everyone wants to light that fire and charcoal that first meal. A few tips might pre- vent your entree from becoming a "Burnt Offering."
Read these tips for plenty of grilling ideas, make this year's barbecue perfect!
Growing and Using Garlic Chives Garlic chives, Allium tuberosum, is a hardy perennial (Zones 3-9) that will grow to about 12 inches high. The stems are skinnier and flat, instead of hollow as are regular chives, with greenish white blooms that are about an inch wide and not as rounded. They bloom in the summer rather than spring. The bloom stalks grow much taller than the leaves, sometimes up to 30 inches.
The stems and blooms are both edible and have a mild garlic onion taste. I've noticed many writers will list this as primarily as an Asian herb, as they are also known as Chinese chives, Chinese leeks, ku chai (China) or Nira (Japan), but it has many other uses as well!
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Although porch swings can be purchased in a wide range of materials, the most common are wicker and wood. You can also make your own porch swing from one of the myriad of woodworking patterns available at garden centers, hardware stores, or on the Internet.
Over years I have had groups of 10-12 over
to our house for Thanksgiving and served a
nice dinner with all the extras but didn't break
my budget. It takes planning and watching the
sales early instead of buying everything the
week before. Something else that at first I was
reluctant to do, is not to turn away help! If one
of your guests offers to bring a dish then let
them! They will feel good about helping and you
will be able to cross something off your list. We
have to learn that we can't do it all! I have a
set of antique china I picked up for $10.00 at a
shop in town. It's wonderful for the holidays and
you can add many Victorian touches to your
table that are inexpensive. Use doilies, both paper
and cloth to accent. If you don't have a punch
bowl, borrow one! It's a fun touch and makes
everyone feel festive. Have fun and relax with
your Holiday meal; your festive attitude will
be contagious and your guests will have a great
time!
Memorial Day: Backyard Grilling
Growing and Using Garlic Chives
The Perfect Porch Swing