A Frugal But Elegant Thanksgiving

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It's fun to invite a group of people to share your Thanksgiving feast. But feeding a large group can often put a strain on the pocketbook. Writer Brenda Hyde explains its possible to stay on a budget while enjoying many guests.

Watch for sales
Over years I have had groups of 10 to 12 people 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.

Let your guests pitch in
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!

Create a festive mood
I have a set of antique china I picked up for $10 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 (check out the great recipes below). 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

Recipe for a moist and juicy turkey

Ingredients:

• 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

Directions:
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 three 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

Ingredients:

• Drippings from pan
• Giblets, neck
• salt
• pepper
• 3 tablespoons cornstarch

Directions:
If you wish, you can place giblets and neck from your turkey into a pan with three 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.

Mashed Potatoes

Ingredients:

• 5 pounds mashed potatoes
• milk or cream
• salt
• 4 tablespoons butter or margarine