$20 Makes a Large Thanksgiving Dinner! Feed 8+ People on a Budget 🦃

turkey

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than turkey.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often cheaper.

pumpkin pie

🥗Healthier: sweet potato pie

💰Cheaper: store-bought pie

Sweet potato pie uses more affordable ingredients.

Welcome to Cami's Kitchen, starting a Thanksgiving meal on a budget.

Chop green onions, pepper, and half a teaspoon of scotch bonnet.

Dice an onion and sauté the vegetables in butter for 3-4 minutes until fragrant and slightly brown.

Add fresh thyme, salt-free Cajun seasoning, and regular Cajun seasoning to the sautéed vegetables.

Grate a block of cheese, using 1-2 cups depending on preference.

Break up lumps in a box of Jiffy cornbread mix and add it to a bowl.

Add one can of creamed corn and one drained can of corn to the bowl.

Pour in 1 cup of evaporated milk (or whole milk/sour cream) and add 2 eggs.

Mix the ingredients until combined, noting the batter will be thick.

Add sautéed vegetables and half of the grated cheese to the batter and mix well.

Grease a baking dish with butter or oil and pour in the batter.

Bake in a preheated oven at 350°F for 45 minutes to 1 hour until a toothpick comes out clean.

Remove the turkey from its packaging and remove the giblets and neck.

Trim excess fat and cut off the turkey tail, plucking any visible feathers.

Rinse the sink after handling the turkey.

Cut the turkey into parts using kitchen scissors, removing the backbone first to make stock.

Cut through the thigh to detach the leg quarters and repeat on the other side.

Remove the wings by slicing through the joint connecting them to the breast bone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens