Here’s How To Host The Ultimate Friendsgiving Feast For Under $50

Flickr / Stacy Spensley

The season of big, lavish meals is upon us. And if you want to throw a Friendsgiving soiree for your loved ones, or simply host a Thanksgiving dinner, you might think it’s not possible to do on the cheap. We’re here to tell you that you don’t have to shell out to create a deliciously awesome feast. We headed to Trader Joe’s to do some research, and what we found won’t disappoint. If you have the basics (nonperishable spices, olive oil, butter and milk), then you’re all set with this guide to making an impressive spread for under $50:

Part 1: Menu

• Roast Chicken with gravy (yes, chicken, because some grocery stores don’t carry turkey!)
• Garlicky mashed potatoes
• Caramelized butternut squash
• Roasted Brussels sprouts
• Easy creamed corn
• Cornbread stuffing
• Cranberry sauce
• French rolls
• Pumpkin pie
• “Two Buck Chuck” wine

Part 2: Grocery List

• Butternut squash — $2.69
• Seasoned Brussels sprouts — $3.29
• Fresh thyme — $1.69
• 1 lemon — $.49
• Organic yellow onions — $2.99
• 1 head of garlic, weighed — $.30
• 3 lb. bag gold potatoes — $2.29
• 5 lb. chicken — $11.22
• 2 cans whole kernel corn — $1.78
• Stuffing mix — $2.99
• Turkey gravy mix — $1.49
• Brown sugar — $.99
• Canned cranberry sauce — $1.99
• Pre-made pumpkin pie — $6.99
• French rolls — $2.29
• 2 bottles of “Two Buck Chuck” wine — $5.98

Total with tax: $49.46

Part 3: Recipes

Roast Chicken

Pixabay

Ingredients:

• 5 lb. chicken
• Olive oil (not measured — liberally drizzled)
• Liberal pinches of salt
• Liberal pinches of pepper
• Lemon, cut in half
• 1 garlic clove
• 1/2 package of thyme sprigs
• Package of gravy

Instructions:

Preheat your oven to 425 degrees. Alternatively, you can use a slow-cooker and set it on high heat.

Rinse the inside and outside of your chicken thoroughly and make sure giblets are removed. (They’re typically put in a package inside the bird, so all you have to do is pull out the package and throw it away!). Pat the chicken with paper towels to dry it, and then liberally drizzle olive oil all over it and inside it, and season with salt and pepper. Cut your lemon in half and stick one half inside the chicken. Put the garlic clove and thyme sprigs inside the chicken, as well.

Cook for 15 minutes uncovered on a baking sheet or in a cake pan/roasting pan, then reduce the oven temperature to 350 degrees and cook for an hour and a half to two hours, or until your meat thermometer reads 165 degrees or hotter when you insert it into the chicken. If you don’t have a meat thermometer, cut open a breast and check to see if it still looks pink. (If you’re using a slow cooker, cook for 4-8 hours.)

Cover with foil and rest for 30 minutes. In the meantime, make the gravy as per the package instructions. Elevate that goodness by adding in some chicken juice from the pan (trust us on this one!) and keep warm while the chicken rests. Slice up the chicken, and you’re good to go.

Mashed Potatoes

Ingredients:

• 3 lb. bag gold potatoes
• 2 sticks unsalted butter
• 2 cups milk of choice (heavy whipping cream or whole milk preferred)
• 2 Tbsp. salt
• 2 tsp. pepper
• 1 garlic clove, minced as small as possible
• Optional scallions or chives

Instructions:

Wash, pat dry and quarter potatoes. You can choose to leave the skins on or peel them off. Add them to a pot of water, and make sure the water completely covers the potatoes. Cover and bring to a rapid boil, then cook for about 15-20 minutes, or until the potatoes are tender. (A sharp knife or fork should easily go though the potato.) Drain the potatoes in a colander and hand-mash them or whip them using a handheld beater. Once the potatoes are fairly smooth, the milk, butter, salt, pepper and garlic and beat or mash until fully incorporated. Top with optional scallions or chives.

Caramelized Butternut Squash

Ingredients:

• Butternut squash, peeled and cubed with seeds removed
• 6 tablespoons unsalted butter, melted
• 1/4 cup brown sugar
• 2 tsp. salt
• 1 tsp. pepper

Instructions:

Preheat oven to 400 degrees. In a large bowl, toss the cubed butternut squash with melted butter, brown sugar, salt and pepper. Spread the cubes in a single layer on a foil-lined baking sheet and roast for 45 to 50 minutes, or until squash is tender and smells caramelized. Turn the squash over every 15 minutes to ensure even browning.

Roasted Brussels Sprouts

Wikimedia

Ingredients:

• Seasoned Brussels sprouts
• 2 Tbsp. olive oil

Instructions:

Preheat oven to 400 degrees. On a foil-lined baking sheet, spread the Brussels sprouts in a single layer and drizzle with olive oil. Bake for 20 to 30 minutes, or until Brussels sprouts are slightly tender.

Easy Creamed Corn

Ingredients:

• 2 cans whole kernel corn
• 1 cup milk of choice (heavy whipping cream or whole milk preferred)
• 2 Tbsp. unsalted butter
• 1 Tbsp. flour
• 1 tsp. salt
• 1 tsp. pepper

Instructions:

Heat a medium-sized sauce pot on medium-high heat. Add butter and melt, then add flour and whisk until the mixture makes a paste consistency. Add milk, salt and pepper and whisk until the mixture is fully incorporated and turn the heat down to a simmer. Whisk frequently until the mixture has thickened. Add corn and mix until incorporated. Keep warm.

Cornbread Stuffing

Flickr / jeffreyw

Ingredients:

• Boxed stuffing mix
• Butter (amount specified on back of box)
• Water (amount specified on back of box — can also substitute chicken broth)

Instructions:

Follow box instructions and enjoy.

Cranberry sauce, rolls and pumpkin pie require no instructions!

Part 4: Putting It All Together

Tip #1: Some dishes, like the butternut squash and Brussels sprouts, go into the oven at the same temperature, so feel free to add them to the same baking sheet to save time.

Tip #2: If you have a crockpot (or multiple crockpots), you can keep foods, like the mashed potatoes and corn, warm by throwing them and turning the heat setting to warm.

Tip #3: You may not have made the pumpkin pie from scratch, but you can fake it by throwing it into the oven (without the plastic covering, of course) to warm up for 10 to 15 minutes.