Thanksgiving Dinner for 8 People Under $75

Feeding the family during the holidays doesn't need to break the bank. In this post, I'll show you how to make 8 Thanksgiving staples in the most cost-effective way. Be sure to check the link below for a pre-made Walmart shopping cart with all of the ingredients as well as a full-length video to reference. 

Save time and money by clicking "buy now" and have all the groceries for this dish ready for pickup or delivery at your local Walmart!!

For the Turkey Brine

Ingredients:

• 1 (10-12 pound) turkey
• 1 gallon water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• Peel from one lemon
• Peel from one orange
• Fresh cracked black pepper
• 3 cloves garlic

Directions:

1. Combine all ingredients except the turkey in a large stockpot. Bring to a boil. Once the sugar and salt are completely dissolved, remove the brine from the heat and let it cool to room temperature.
2. Prep the turkey by using a pair of sharp kitchen shears to cut out the spine. (Save the spine and neck for turkey gravy). Once the spine has been removed, use a sharp knife to separate the two legs, wings, and breasts.
3. Strain the cooled brine into another pot or plastic bucket. Submerge the turkey into the brine and refrigerate for at least 8 hours. You can brine the turkey for up to 72 hours.

For the Turkey

Ingredients

• Brined turkey, patted dry with paper towels.
• 1/2 cup butter, melted
• 1/2 tablespoon fresh rosemary, chopped
• 1/2 tablespoon fresh sage, chopped
• 1 tablespoon garlic, minced
• Freshly cracked black pepper, to taste
• Vegetable oil, for the griddle

Directions

1. In a heat-safe bowl or small saucepan, combine the butter, fresh herbs, garlic, and black pepper. Simmer for 5 minutes on low until fragrant then set aside. 
2. Preheat Blackstone griddle to medium-high heat. Drizzle vegetable oil then lay down the turkey breasts, legs, and wings onto the griddle skin-side down. Let sear for 5 minutes on the griddle and then carefully flip using a spatula as to not tear the skin. Sear for an additional 5 minutes on the other side.
3. Once both sides of the turkey have been seared, place a large metal rack onto the griddle top. Set the turkey onto the rack and then brush with some of the herb butter that we prepared in step 1. 
4. Turn the griddle down to medium-low heat and then cover the turkey with the griddle hood or a large basting dome. Cook the turkey for 90 minutes, brushing with herb butter every 15 minutes. (Alternatively, you can set the turkey onto a sheet pan and bake it in the oven at 350F for 75 minutes, make sure to brush the turkey with herb butter.)
5. Once the turkey reaches 165F internally, remove it from the griddle and let rest for 15 minutes before serving. 
   
   
   

For the Cranberry Sauce

Ingredient

• 1 (12-ounce) bag fresh cranberries
• 1 cup brown sugar
• 1 cup water
• 1 lemon, juiced
• 1 orange, juiced

Directions

1. In a medium saucepot, combine all ingredients. Cook over medium heat for 10-15 minutes until the cranberries start to pop. Remove from heat and refrigerate until cool. Once cooled, the sauce will thicken completely.

For the Au Gratin Potatoes

Ingredients

• 4 pounds yellow potatoes, thinly sliced
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 teaspoons chopped rosemary
• 1 1/2 tablespoons minced garlic
• 2 cups half and half
• 1 (16-ounce) bag shredded cheddar cheese
• Salt and freshly ground black pepper, to taste

Directions

1. In a medium saucepan, combine butter, chopped rosemary, and minced garlic. Cook on low for 4 minutes. The butter should be completely melted. 
2. Add the flour and stir until a thick paste is formed. This is the roux to thicken the cheese sauce. Slowly pour the half and half in 1/2 cup at a time. Stir until the sauce thickens and there are no lumps. Season to taste with salt and pepper.
3. Once the cream sauce reaches a simmer, add in the shredded cheddar and stir until completely smooth. 
4. Grease a large cast iron pan and then add the sliced potatoes. Pour the cheese sauce over the potatoes and then stir until completely coated. Cover the pan with foil and set on a medium heat Blackstone griddle for 1 hour. 
5. After one hour of cooking, check the potatoes. They should be soft and tender, if not, cook for additional 10-minute increments. When the potatoes are tender, remove the foil and set the pan in a Blackstone Pizza oven or standard oven set to broil for 5 minutes. Remove from the oven once the top is very crispy.

For the Sweet Potato Casserole

Ingredients

• 5 medium sweet potatoes
• 1/2 cup butter, melted
• 2 eggs
• 3/4 cup brown sugar plus 2 additional tablespoons for the filling
• 3 tablespoons flour
• 4 ounces chopped pecans
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Directions

1. Set a Blackstone pizza oven to medium heat or a standard oven to 400 degrees. Place the sweet potatoes in a cast iron pan or disposable aluminum pan. Bake the sweet potatoes for 45 minutes or until fork tender. Refrigerate until the potatoes are cool enough to handle.
2. Peel the skin and discard the skin from the potatoes. Place the peeled potatoes into a mixing bowl then add 2 eggs, 2 tablespoons brown sugar, salt, cinnamon, and 1/4 cup butter. Mix until completely incorporated.
3. In another mixing bowl, combine the remaining brown sugar, butter, flour, and chopped pecans. Stir until a chunky topping is formed. 
4. Evenly spread the sweet potato mixture into a greased cast iron or disposable aluminum pan. Sprinkle the pecan topping over the sweet potatoes. 
5. Set a Blackstone pizza oven to low heat and bake the casserole for 20 minutes, rotating halfway through cooking. Alternatively, you can bake the casserole in a standard oven at 350F for 30 minutes.
   
   

For the Brown Sugar Glazed Vegetables

Ingredients

• 1 pound carrots, peeled and chopped
• 1.5 pounds fresh green beans, stems removed
• 1 pound brussels sprouts, halved
• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 teaspoon freshly chopped sage
• 1 teaspoon freshly chopped rosemary
• 1 tablespoon garlic, minced
• 4 ounces pecans, chopped
• Salt and freshly cracked black pepper, to taste
• Vegetable oil, for the griddle

Directions

1. Build the vegetable glaze. In a small bowl, combine the butter, brown sugar, sage, rosemary, garlic, and pecans.
2. Preheat Blackstone griddle to medium heat. Drizzle vegetable oil and then throw down the carrots, green beans, and brussels sprouts. Season to taste with salt and pepper. 
3. Cook the vegetables for 12-15 minutes, stirring frequently with spatulas, until very tender. When the vegetables are tender, pour the brown sugar butter mixture over them. Stir frequently for 2 minutes until all of the vegetables are coated in the glaze. Remove from heat and serve immediately. 
   
   

For the Stuffing

Ingredients

• 12 large yeast dinner rolls, torn into small pieces
• 8 stalks celery, diced
• 1 yellow onion, diced
• 1 pound pork sausage
• 4 tablespoons butter
• 2 cups turkey or chicken stock
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• Salt and pepper, to taste

Directions

1. Preheat Blackstone griddle to medium heat. Add the butter, onions, garlic, celery, sausage, and sage to the griddle.
2. Cook until the vegetables are tender and the sausage is cooked through. Add all of the torn-up rolls and mix everything together.
3. Add the stock about ½ cup at a time until it’s all absorbed. Continue to cook until the bread starts to brown.
4. Season to taste with salt and pepper. Serve immediately.

For the Turkey Gravy

Ingredients

• Turkey trimmings such as the spine, neck, giblets, excess skin, and frame.
• Vegetable scraps from the stuffing and glazed vegetables (carrot peels, celery ends, onion peels).
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh sage, chopped
• 1/2 yellow onion, diced
• 3 tablespoons butter
• 3 tablespoons flour
• 1 quart chicken stock
• 1 quart water
• Salt and freshly ground black pepper, to taste
• Vegetable oil

 Directions

1. Make the turkey stock. In a large stockpot, drizzle vegetable oil then add any of the turkey scraps to the pot. Set over medium heat and sear the turkey pieces, turning with tongs.
2. Once the pieces are seared, add the chicken stock and water. The liquid will deglaze the bottom of the pan and add more flavor to the broth
3. Add the vegetable scraps to the stockpot and then boil for 1 hour. After one hour, strain the stock into another pot. Refrigerate until cool. 
4. In a medium saucepan, add a drizzle of vegetable oil then diced onions, garlic, rosemary, and sage. Sauté until the onions are translucent then add the butter.
5. When the butter is fully melted, make the roux by adding flour to the pan and stirring until a thick paste is formed. Slowly add 3 cups of the turkey stock to the pan, whisking rapidly so no clumps form. The gravy will thicken as the sauce comes to a boil. Season to taste with salt and pepper.

For the Apple Crisp

Ingredients

• 3 pounds granny smith apples, cut into 1/2-inch slices
• 1 1/4 cups brown sugar
• 3/4 cup rolled oats
• 3/4 cup flour
• 1/2 cup butter, cubed
• 1 teaspoon cinnamon
• 1 pinch salt

Directions

1. In a medium mixing bowl, combine the sliced apples, 1/4 cup brown sugar, cinnamon, and salt. Toss until the apples are coated.
2. In a separate bowl, mix the remaining ingredients to create the topping.
3. Place the apples into a greased cast iron or disposable aluminum pan and then pour the topping evenly over the top. 
4. Preheat a Blackstone pizza oven to low heat, and then bake the apple crisp for 30 minutes. (Bake at 350F for 40 minutes). Serve immediately.
   
   
   

   Save time and money by clicking "buy now" and have all the groceries for this dish ready for pickup or delivery at your local Walmart!!