Thanksgiving Dinner on a Budget

By-Tanner Still
Menu
Appetizer- Spinach and Artichoke Dip
Main Dish- Turkey
Side 1- Macaroni and Cheese
Side 2- Mashed Potatoes
Side 3- Cranberry Sauce
Dessert-Sweet Potato Pie with Marshmallow Topping

Menu w/ Recipes
Appetizer- Hot Spinach and Artichoke Dip
Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Directions
Watch how to make this recipe.
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in
microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Recipe courtesy of Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/hot-spinach-and-artichoke-diprecipe.html?oc=linkback

Main Dish
World's Simplest Thanksgiving Turkey
Total Time:
3 hr 10 min
Prep: 10 min
Cook: 3 hr
Yield:1 turkey
Level: Easy
Directions
Ingredient List- Turkey, chopped onions, carrots, apples and herbs, melted butter.
Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the
rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and
pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breastside up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more
melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh
registers 165 degrees F. Let rest while you make the gravy.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/worlds-simplest-thanksgivingturkey-recipe2.html?oc=linkback

Side 1- Macaroni and Cheese

Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Watch how to make this recipe.
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it
moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika.
Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix
and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread
crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
Recipe courtesy of Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheeserecipe.html?oc=linkback

Side 2- Cranberry Sauce

Ingredients
12-ounce bag of fresh or frozen cranberries
1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water
Directions
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small
bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over
low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to
low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature
before serving.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-cranberry-saucerecipe.html?oc=linkback

Side 3- Mashed Potatoes

Ingredients
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

Directions
Watch how to make this recipe.
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the
salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a
rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove
from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and
Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Recipe courtesy of Alton Brown, 2004
Read more at: http://www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoesrecipe.html?oc=linkback

Dessert- Sweet Potato Pie with Marshmallows

5 sweet potatoes, sliced

1/4 cup reduced fat margarine

1/2 cup packed brown sugar

3 tablespoons orange juice

1 pinch ground cinnamon

1 (10.5 ounce) package miniature marshmallows

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and
cook until tender, about 15 minutes. Remove from heat, drain, and mash.
3. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the
margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking
dish. Top with miniature marshmallows.
4. Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows
are puffed and golden brown.

Shopping List
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
Turkey,
chopped onions,
carrots, apples
1/2 pound elbow macaroni
8 tablespoons butter
3 tablespoons flour
3 cups milk
1 large egg
12 ounces sharp cheddar, shredded
1 cup panko bread crumbs
12-ounce bag of fresh or frozen cranberries
1 cup sugar,
1 strip orange
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half

6 cloves garlic, crushed

6 ounces grated Parmesan
5 Sweet potatoes
cup brown sugar
3 tablespoons orange juice
1 pack miniature marshmallows