Cheaper Way to Do Thanksgiving

Alicia W
by Alicia W
6-8 servings
7 hr 10 min

Thanksgiving is the all about food and that can become expensive. Here are three ways to keep costs down while enjoying Thanksgiving favorites.

Slow Cooker Turkey Breast

Instead of a whole turkey, choose a deboned turkey breast. Not only are you getting 100% meat but using the slow cooker, your turkey is guaranteed moist and juicy. When the turkey is cooked, just pop it under the broiler for a few minutes to crisp the skin and add that beautiful brown color.

Improved Box Mashed Potatoes

Potatoes are a staple for Thanksgiving and the easier and cheaper way to make them with box potato flakes. We all know these can be rather bland so to make them tastier add chicken broth instead of water, add twice the amount of butter, add sour cream for a creamier consistency. And to give the top a nice crunch, place them under the broiler for a few minutes.

Canned Green Beans Upgraded

Buying canned vegetables is usually cheaper than buying fresh and they are usually on sale during the holidays. Here’s a way to remove that “canned” taste and add some panache by simply cooking them in beef broth and then garnishing them with sliced almonds.

Creamy Frosted Cranberry Dessert

Easy make ahead dessert that doesn’t take up room in the oven.

Cheaper Way to Do Thanksgiving
Recipe details
  • 6-8  servings
  • Prep time: 10 Minutes Cook time: 7 Hours Total time: 7 hr 10 min
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Ingredients
Slow Cooker Turkey Breast
  • 3-7 lb turkey breast
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh parsley, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 large yellow onion, sliced
  • 2 cups chicken broth
Improved Boxed Mashed Potatoes
  • 1 box mashed potatoes
  • sour cream
  • chicken broth
  • butter
  • milk
Canned Green Beans Upgraded
  • 2 - 14.5 ounce cans green beans of your choice canned in water
  • 1 teaspoon beef bouillon base (1 cube beef bouillon would also work but watch the salt!)
  • sliced almonds
Creamy Frosted Cranberry Dessert
  • 14 ounces sweetened condensed milk
  • 1/4 cup lemon juice
  • 16 ounces cranberry sauce
  • 1-1/2 cups chopped pecans
  • 20 ounce can of crushed pineapple
  • 16 ounces whipped topping, thawed
Instructions
Slow Cooker Turkey Breast
Make garlic herb butter. In a bowl, mash together butter, minced garlic, rosemary, thyme, parsley, sea salt, black pepper, and paprika.
Dry the turkey breast. Use a paper towel to pat the turkey until very dry. This helps the herb butter stick… and that’s a good thing. Rub the butter all over the top and sides of the turkey breast. (It’s ok if it doesn’t fully spread, just pat it down as best you can.)
Prep the slow cooker. Grease the bottom, place onions inside and pour chicken broth over it .Place the turkey breast on top of the onion.
Cover and cook for 6-7 hours on Low or 3.5-4.5 hours on High, until internal temperature reaches at least 160 degrees F (71 degrees C) inside). If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don't use melted butter from the beginning because it will all drip off the cold turkey.)
Once the turkey is done, discard the onions but save the liquid below, which you can use as turkey broth (in any recipe that calls for chicken or turkey broth).
Broil. Transfer the turkey into a baking dish and place under the broiler in the oven for a few minutes, until golden.
Rest. Let the slow cooker turkey breast rest for 10 minutes before you carve it, to let the juices settle.
Improved Boxed Mashed Potatoes
Make potatoes according to package directions substituting water for chicken broth.
Bring broth to a boil and remove from heat
Stir in potato flakes
Add milk, butter and sour cream
Place potatoes into a oven safe dish
Add a few pats of butter on top
Place oven safe dish under broil until potatoes are brown
Canned Green Beans Upgraded
In a medium sauce pan, empty in the cans of green beans with their water. Add the beef bouillon. 
Bring to a boil over high heat. Reduce heat to medium-high and cook until the water reduces by 3/4.
Turn off heat and set beans aside on the stovetop or in the fridge for one to two hours or overnight is fine. 
When ready to eat, bring the beans back to a simmer on the stove top and cook to remove the remaining water.
Garnish with sliced almonds
Creamy Frosted Cranberry Dessert
In a large bowl, mix condensed milk and lemon juice
Stir in pineapple, cranberry sauce and one cup pecans
Fold in 8 ounces of whipped topping
Spread in a 8-1/2 x 13” pan.
Freeze two hours or until firm
Frost with remaining whipped topping and sprinkle with pecans
Return to the freezer
Remove from freezer 10 minutes before serving
Tips
  • Use a pastry brush to spread the butter more evenly over the turkey after it’s melted, about an hour in.
  • When mixing potatoes, if they are too dry, add more milk and sour cream
Alicia W
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Comments
  • Tutens Tutens 7 days ago

    "Make potatoes according to package directions substituting water for chicken broth.", Shouldn't it read to substitute "chicken broth for water "?

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