Thanksgiving Recipes Roundup!

It's the busiest and most overwhelming cooking day -- well, don't fret, The 99 Cent Chef wants to take the stress out and make it a bit easier for you. It's all here, my holiday recipes, along with a cupboard full of money-saving tips for you during this Thanksgiving season.

Read on and click on any highlighted recipe name to gobble up my original blog post for the recipe, illustrated with yummy photos, fun videos, and tasty text.

Below is everything you need to serve a sumptuous and cost-saving dinner table feast. And make sure you bookmark this page because Christmas is right around the corner -- yikes!

First up, get all your goodies this week when every local market and chain grocery stores have the deepest cuts in produce prices. If you live in Los Angeles, the Grinchiest Chef would recommend getting fruits and veggies at any Superior Grocers -- just click here to see the great deals to be had, it's incredible.

They cater to a Latin clientele, but everyone is welcome. If you have an ethnic market nearby, do give them a visit -- you'll be surprised what you may find on sale.

In the recent past, Superior Grocers has sold russet, yams, and sweet potatoes at 1 pound for 79 cents, and yellow onions at 2 pounds for 99 cents - oh boy! 

Turkey is on sale this week at chain grocery stores and local markets, so make sure to read the fine print. Usually, a $25 purchase is necessary to get a cheap big bird. Walmart is straight up with their prices on the bird - no minimum purchase necessary. Below are Walmart prices per pound for a whole frozen turkey that I saw in Soddy-Daisy, Tennessee.

Click on any photo to see larger.

When I visit Louisiana, Rouses Grocery Store is my favorite for local produce deals. Their Thanksgiving turkey sale includes a free turkey with the purchase of a whole ham (I just checked the online Weekly Ads).

I'm sure there are turkey deals to be had wherever you are during the holiday, so this week, check out those grocery flyers in the mail before you give them the heave-ho.

The main event is the centerpiece, a fat turkey overloaded with stuffing. Now, wouldn't it be great if you could get away with just setting out a stack of heated Banquet Turkey Dinners? That really is the cheapest way to go.

Well, I know that won't fly, but one year in my bachelor days, I had one. My wacky review of this frozen fiasco poultry dinner is a click away here.

But seriously, I posted my version of a Turkey with Stuffing recipe, and click here to read all about it. My blog post also features my late Mother-in-law's decadent Sausage Stuffing. I shot a video below for you, and it's done in my movie technique of stop-motion animation to boot.

 

Often, you will find a whole turkey too much to handle, or your guest list is just yourself and maybe one or two other guests. In that case, it is easy and often cheaper to bake a whole Turkey Breast.

The last time I cooked a Turkey Breast it took about 2 hours at 350 degrees to roast. I simply seasoned it with salt and pepper, leaving it uncovered. You can also add some herbs, or do it with your own family recipe way.

Check with a thermometer for a reading of about 155 degrees. I usually just slice into a thick part of the Turkey Breast and make sure there are no pink juices. When done, remove from oven and let stand for about 5 minutes so juices settle back in the meat. Click here to see my recipe video, photos, and tasty text. 

The same goes for Turkey Legs. They may cook a little quicker, though, so start checking for doneness after an hour and a half. For a change of pace, I have a tasty recipe called Mexican Cola Turkey Carnitas. I just cover and braise a couple of Turkey Legs for about 2 to 3 hours in Mexican Cola with herbs. I shredded the Turkey Legs for tacos, but you can serve them fall-off-the-bone whole for a proper Holiday presentation. Check out the sweet recipe video below.

My recipes are stuffed with cooking tips, and cheap shopping sources like my local Latin Grocer and neighborhood Dollar Tree have stepped up their holiday food deals as well.

Click on any photo to see larger.

Come take a walk on the wild sides with The 99 Cent Rebel With a Cause Chef. And you can be sure the following links will go over big with your hungry family and visiting neighbors. You've never seen stuffing made like this: Stuffing Cupcakes with Cranberry Topping & Gravy.

To get the step-by-step directions for this most deliciously unique savory and sweet stuffing recipe, click here. It's easy and quick to make; all you need (to borrow) is a cupcake pan. Stuffing Cupcakes are portable for an office party or a potluck dinner. If you are like me, stuffing, next to the roasted turkey, is the main event for my ravenous taste buds.

Stuffing Cupcakes

Make your own Homemade Cranberry Sauce by simmering two cups of fresh cranberries in a simple sweet syrup. My original recipe uses fresh strawberries, but you can use almost any fresh fruit, including cranberries.

Everyone knows how to make Mashed Potatoes, right? Well, if you are a newbie to pulverizing tubers, I've got your back! And you gotta have gravy to go with Mashed Potatoes. My Turkey with Dressing link has a Homemade Gravy recipe, too.

Mashed Potatoes

Boring Creamed Spinach is a typical Thanksgiving side, but I have a Hindi twist. One of my favorite Indian restaurant side dishes is Saag Paneer, which is just like creamed spinach, but with cheese and the added spice punch of ground cumin. My version is made with easy-to-get (and lower-fat) cottage cheese instead of Indian Paneer (cheese) and Ghee (butter). Once you and your family try my cheesy and creamy Saag Paneer, you won't go back to Creamed Spinach. And the recipe is a click away, here.

If you are looking for traditional sides, I have the old-school French Fried Onions and Green Bean Casserole, which is right out of the 1960s-themed Mad Men TV series. Yeah, all you need is a can opener for the green beans and Campbell's Mushroom Soup. This is a classic recipe where Betty Crocker has it right -- creamy, crunchy, and so satisfying. Click here to see the Cheap$kate Chef's version.

Roasted Brussels Sprouts are edible Christmas ornaments that you can add to the oven during the last 30 minutes of roasting your turkey. Just drizzle them with oil and dust with salt and pepper. It couldn't be simpler to do, and here is my stop-motion animated video to prove it.

 
Of course, I have some more sides for you, just click on any of the following names: Green Beans with Almonds,  Whiskey Yams with Brown Sugar Pumpkin Seeds, Squash, Tomatoes and Onions, Brussels Sprouts in Sour Cream, Roasted Potatoes with Carrots, Honey Orange Glazed Carrots, Collard Greens with Molasses, Asparagus and Red Potato Salad,  Pear and Spinach Salad with Creamy Dressing, Fresh Fruit Salad.

Green Beans & Almonds

And don't forget the appetizers like Warm Artichoke Dip, Black Olive Tapenade with Crostinis,  Bacon Wrapped Dates with Cream Cheese, and Roasted Asparagus Wrapped in Salami.

Warm Artichoke Dip

And if that isn't enough -- it's dessert time! After you push yourself away from the table and waddle to the couch to catch a holiday game on the TV, be sure to grab a handful of my late wife's Cranberry Orange and Coconut Cookies (click on the name for the recipe).

But you can't do better than desserts made by Mom. They know what makes a family happy, and mine has been generous enough to show me how she does it. Here are a couple of videos I made of her homemade Pumpkin and Mini Pecan Pies.

Now is the time to hit up your local grocery for cans of pumpkin or, if you are cheap like me, less expensive cans of sweet potato. You can use either, as the taste is almost identically delicious (that is, when canned yams are in a sweet syrup).

Read the recipe details of my Mom's luscious Pumpkin Pie by clicking here. And watch the video below to see how she does it. 

Every Thanksgiving holiday, I used to eagerly await a package from Mom of her famous Mini Pecan Pies. A dozen of them travel well inside a shoebox from Louisiana to Los Angeles. These small pies are the tastiest present one can receive, and I got her recipe for you -- all you have to do is click here.

This is a great Thanksgiving party dessert, but make sure to give your host a few, as they will disappear way too fast. If you don't believe me, just check out the video I made of Mom setting out a plateful -- and watch my relatives devour them in no time flat! (By the way, I think you will be impressed with how the Chintzy Chef gets around paying typically exorbitant pecan prices).

 
I hope you all have a great holiday. Keep checking back here for more budget recipes and loads of new food videos.

The Saddest Thanksgiving Turkey Dinner

This Deal of the Day is the anti-Norman Rockwell holiday dinner. I've had my share of sad Thanksgivings. This can happen when you are single, or after first moving into a new city, maybe you are out of town on business, or just plain busted, penniless, and, on some holidays, all your friends are visiting relatives.

While one does feel self-conscious eating alone during the holidays, there is something to be said about being out of the holiday family drama loop. And this Turkey Dinner by Banquet is a meal you do not want to share -- nor could you do so, with its small serving size.

This blog post was originally made in 2011. I haven't tried a Banquet Turkey Dinner in quite a while. I used to find them at the grocery store and at my local 99c only Store from time to time for a buck. These days, they are in the $2 range from regular grocery stores.

The package cover actually matches the real meal, this time around.

I actually like this frozen meal -- occasionally. While the turkey has the texture of baloney and the stuffing amount is minuscule. If you close your eyes, you would think you are having the real deal, as all the holiday flavors are there.

There's an ample amount of gravy to swab about the mashed potatoes, and the green peas are firm and tasty. The gravy has a deep turkey broth flavor, although it overpowers and drowns the stuffing.

The real weakness is the powdery instant potatoes. They dissolve once the gravy is mixed in. I don't know why the Banquet food scientists haven't figured out how to do it right -- after all these decades of frozen entree development. Their potato formula needs bulking up. And, a touch of butter (flavoring) wouldn't hurt.

The two turkey loaf slices appear to be white and dark meat. I couldn't tell any difference in taste. The mechanically separated turkey loaf doesn't compare to a fresh slice of steaming turkey breast, but for a buck, it will do.

The peas, of all the ingredients, are the real winner on the black plastic plate. They taste flash-frozen and are firm, not a typically mushy canned style.  They're as good as any name-brand frozen peas.

So if you are alone and broke this Thanksgiving, I would recommend Banquet's Turkey Dinner. On a scale of 1 to 9, 9 being best, I give it a 5. You would not be to far off to think the Grinch left this small entree under your tree -- and, you would need to consume 2 or 3 of these minuscule meals to get that second-serving bloated afterglow.

Now, don't worry that The 99 Cent Chef is unhappy this holiday, as there is a lot to be thankful for, including a sweet lady.

But I do keep a frozen Turkey Dinner in the freezer just in case.....

Thanksgiving Recipe - French Fried Onions & Green Bean Casserole

Nothing is fresh in my latest cheapie recipe, and I'm proud of it! Yeah, that's right, The 99 Cent Chef's dish is 1960's Betty Crocker Cookbook can opener cuisine.

And this recipe involves the same amount of cooking skill as defrosting a Swanson Frozen TV Dinner. This is classic casserole comfort food that will fit perfectly on your Norman Rockwell Christmas table -- an heirloom recipe to continue handing down.

You can read about the creation of this recipe from the Campbell's Soup archives, just click here.

All you need is a warm oven and a baking dish. And it's so easy to make, you could do it blindfolded while nursing a martini.

Serve my French Fried Onions & Green Bean Casserole flanked by sliced turkey with stuffing and cool cranberry sauce. This creamy, soul-soothing veggie side is over the top in tastiness.

And all the ingredients are on sale for the holidays at any grocery store. French-fried onions are a decadent topping -- while canned green beans are boring until you mix in a can of Campbell's Mushroom Soup.

For a 21st-century version, use fresh green beans that are on sale for a dollar per pound from now until Christmas.

I look forward to a French Fried Onions & Green Bean Casserole every November and December. I first had it at my in-laws' Christmas table, and now my mother-in-law, Annette, is generous enough to share her recipe (from a brittle, yellowing magazine clip). I hand it over to you, my special holiday visitors, for safekeeping. Enjoy.

Click on the following links for more holiday-feasting recipes, including: Stuffing Cupcakes with Cranberry Frosting and Gravy, Roasted Brussels Sprouts, Homemade Eggnog Video, Green Beans with Almonds, Bacon Wrapped Dates with Cream Cheese, Mom's Pumpkin Pie,  Mom's Mini-Pecan Pies, Cranberry Orange and Coconut Cookies, Roasted Pumpkin with Pasta, Whiskey Yams with Brown Sugar Pumpkin Seeds, Roasted Potatoes with Carrots, Honey Orange Glazed Carrots, and my Sage Roasted Turkey recipe.

Ingredients

• 2 cans of green beans, drained - I used "French Cut", any type will do.
• 1 can of mushroom soup - or any "cream" soup you like, including vegan. 
• 1/2 "soup can" of water - Directions call for a full can of water, but I found it gets too watery.
• 1 package of French Fried Onions - or from a can.
• Pepper to taste - I find there is plenty of salt in the packaged ingredients.

Directions
In a casserole dish combine green beans*, mushroom soup, 1/2 can of water, and half a package of French-fried onions. Don't fill the dish all the way to the top, as it may bubble over when hot. Mix well, cover, and place in a 350-degree oven.

Bake for 20 - 30 minutes; since everything is already cooked, you are just heating it all up.
Uncover and top with the rest of the French-fried onions, and bake another 10-15 minutes.

This is a great dish to bring to any Thanksgiving gathering (best to bring a half package of crunchy fried onions to add at the last minute -- it will be too soggy otherwise).

Hindsight
* Okay to use a package of fresh frozen green beans. Allow to defrost and drain extra liquid, then add to the baking dish with other ingredients.

For a fresh green bean version (about a pound),  remove any stem pieces. Chop green beans in half if they are too long. Blanch beans in boiling water for about 5 minutes (or to the desired tenderness). 

Remove beans and add to the casserole dish. In this case, you can salt to taste, then follow the rest of my directions.

Thanksgiving Stuffing Cupcakes With Cranberry Frosting - Video

Check back for a weekly dose of Thanksgiving recipes all this month -  it's a digital happy hour at the Cheap$kate Chateau!

Hey, if you can put bacon on cupcakes, why not Stuffing Cupcakes with Sausage and Cranberry Frosting? This is the good stuff(ing) -- just ask my skeptical wife, and she has patiently been the recipient of some of my more outlandish culinary creations, like Pita Pizzas topped with Clams and Artichoke Hearts.

This is a fun party appetizer. Too much stuffing for the big bird? Make a few cupcakes with the extra and bring a bowlful to the Christmas table.

Doesn't that look delicious? Stuffing Cupcakes need just a little binder - one egg and 1/4 cup of flour to hold it all together. The frosting is regular canned cranberry sauce heated until soft like jelly.

Make your favorite chicken or turkey gravy for a dipping sauce (I found a jar of turkey gravy at The 99c Only Store), or, more formally, serve each cupcake in a pool of gravy.

You can use your favorite holiday stuffing recipe; I used 99-cent packaged cornbread stuffing mix. And you can add anything to stuffing: from sausage to chestnuts and dried fruit, or saute aromatics like onion, bell pepper, celery, garlic, and any fresh herbs you have in your garden.

My recipe is adaptable for my vegetarian friends.

What's nice about stuffing as a cupcake is you get more crunchy crust than with typical stuffing from a turkey, and you still get a moist, soft center.

Why have cranberry sauce on the side when you can slather it on the cupcake like jam? As for the gravy, it makes a great dipping sauce.

All my ingredients come cheap this time of year. Bags of stuffing, cranberry sauce, and breakfast sausage are on sale. Your kids may balk at a Stuffing Cupcake, but the adults will like it. Hey, pile on enough cranberry frosting, and the kids may come around. Pull this recipe out for Christmas, too!

How about a behind-the-scenes video? It's actually a lot of fun so just hit the play button and enjoy! (And my dear late wife, Amy, makes an appearance at about 1 minute, 44 seconds.)

Ingredients (about 6 cupcakes)

• 3 cups of stuffing from the package (about 6 oz.) - cornbread or your favorite.
• 1/4 cup of flour - white or wheat
• 1 egg
• 1/4 cup of milk
• 4 breakfast sausage links - about 1/4 pound ground sausage - optional
• 1/4 bell pepper chopped
• 1/4 onion chopped
• 1/4 celery stalk chopped
• 1 teaspoon dried or fresh chopped herbs - parsley, sage, oregano, or your favorites
• 8 oz. of cranberry sauce, from the can, for frosting. Whole cranberry sauce works well. 

Directions for Frosting
Heat cranberry sauce in a pot for 5-10 minutes. Break it apart as it heats - it will become like soft jelly. Remove from heat, allow to cool, and refrigerate until ready to serve.

Directions for Stuffing Cupcakes
Prepare 3 cups of stuffing according to package directions. Usually, add one cup of hot water to the stuffing in a large bowl. Mix until the stuffing is spongy and soft. 

Sauté 4 sausage links and break them into small slices or chunks. Add onion and bell pepper. Cook until veggies are soft, about 5 minutes. 

Add meat, veggies, and a 1/4 cup of flour to the stuffing. In a small bowl, whisk together 1/4 cup of milk and one egg. Add it to the stuffing and mix well.

Grease a cupcake pan with butter or oil spray. Scoop in enough dressing to fill each one.

Bake in a 350-degree preheated oven for about 45 minutes. When the cupcakes are done, you may need a knife to cut around the top edge of each cupcake to keep them from tearing when removed.

While cupcakes cook, make your favorite chicken or turkey gravy (it's okay to use packaged or from a can or jar). I have a few gravy recipes, including a delicious mushroom gravy recipe. Just click here.

Top  cupcakes with cranberry frosting, and warm gravy underneath (or, gravy on the side as a dipping sauce.)