1 10 – 20 pound turkey (you’ll need about 1 pound per person) $25.99
1 cup butter $0.89
1 cup coarse salt, plus 1/4 cup $0.50
3 heaping tablespoons black pepper $0.03
1/2 cup sugar $0.10
1 head garlic, divided, cloves peeled and kept whole $0.23
4 bay leaves, divided $0.64

Total Cost    $28.38
Cost per Serving $3.55

1.) If you’re turkey is frozen, make sure it’s completely defrosted in the fridge before you start preparing it. The night before you’re going to serve your turkey, completely rinse it and pat it dry. Fill a very large pot (large enough to fit the turkey) with cold water. Pour in 1 cup of coarse salt and the 1/2 cup of sugar. Add half of the garlic cloves, two of the bay leaves and stir. Completely submerge the turkey in the water, making sure that it stays below the surface of the water. Cover with a lid or Saran wrap and place in fridge overnight to brine. (If your turkey is very large, a cooler filled with ice packs and water also works well.)

2.) Determine how much time you need to cook your turkey; it will take about 20 – 30 minutes per pound. Preheat oven to 350 degrees Fahrenheit and move rack to lowest position in your oven.

3.) When you’re ready to start cooking your turkey, remove it from the brine and rinse it thoroughly (you want no salt or other spices  on it.) Then pat dry thoroughly. When dry, rub the cup of butter entirely over the turkey, using only as much as you need, but more if necessary. Sprinkle with salt and pepper and place 2 bay leaves and remaining garlic cloves into the cavity of the turkey.

4.) Place turkey in a roasting pan fitted with a roasting rack. Leave uncovered and place in oven. Roast for required time, depending on the size of your turkey, checking it periodically to baste with pan juices and to turn turkey around in the oven to ensure even cooking. If at any time you check on your turkey and it is getting too brown, cover with aluminum foil.

5.) Remove turkey from oven when a meat thermometer registers 165 degrees Fahrenheit, both at the thickest part of the breast, as well as in the innermost portion of the thigh and leg. Place on a cutting board, cover with aluminum foil, and allow to rest for 30 minutes.

6.) Carve the turkey by first removing the legs, separating legs from thighs, and carving into slices. Then, letting your carving knife guide you along the breastbone, completely remove one half of the breast meat. Lay flat on a cutting board, carve into slices, and then repeat with remaining half of breast meat. Arrange all pieces on a serving platter.

7.) Serve and enjoy!

Read the Roast Turkey review here

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2. Hot Roast Beef Sandwich
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1/2 pound lean bacon, finely diced $2.99
1 medium yellow onion, diced $0.47
2 cloves garlic, minced $0.02
2 pounds Brussels sprouts, trimmed $2.28
Salt $0.01
Ground black pepper $0.01
2 cups chicken broth $1.00
4 tablespoons butter $0.24

Total Cost    $7.02

1.) In a heavy-bottomed saucepan over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper towels.

2.) Saute the onion and garlic in the bacon fat over low heat until soft, about 3 minutes. Add the Brussels sprouts and stir them around so that they are coated with the bacon fat. Season with salt and pepper to taste.

3.) Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12 to 15 minutes. Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and serve.

Read my review on Paula’s Brussels Sprouts here

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1. Potato and Leek Soup
2. Emeril’s Brown Butter, Sage, and Mushroom Stuffing
3. Kate’s Barbecue Sauce

2 tablespoons butter $0.12
3 cups miniature marshmallows $0.91
1 cup peanut butter $0.55
1/2 cup powdered sugar $0.18
1/2 cup candy corn $0.24
2 cups roasted peanuts $2.66

Total Cost    $4.66

1.) Butter a 9″ x 9″ brownie pan and set it aside.

2.) In a deep skillet over low heat, melt butter and marshmallows, stirring constantly, until marshmallows melt.

3.) Add peanut butter and stir until mixed in and melted. Then add powdered sugar, stirring until smooth. Don’t add candy and nuts until this is completely incorporated.

4.) Fold in candy corn and peanuts, stirring until nicely mixed. Some of the candy may start to melt, that’s fine but it also doesn’t need to.

5.) Pour mixture into the buttered brownie pan, and using a buttered spatula, flatten mixture completely.

6.) Allow mixture to cool, then cut into small squares.

7.) Serve and enjoy!

Read my review on Sue’s Candy Corn Fudge here

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2. Peanut Butter Cookies with Crunchy Peanut Topping: Review
3. Corn Chowder

3 teaspoons, plus 5 tablespoons, unsalted butter $0.33
2 1/2 cups chicken stock $1.50
1 large egg $0.20
1 large egg yolk $0.10
1/2 cup bacon, sliced, about 4 slices $1.20
1 small onion, finely chopped $0.47
1/2 cup celery, finely chopped, about 4 stalks $0.36
1/2 pound button mushrooms, sliced $1.50
2 teaspoons garlic, minced $0.02
1/4 cup flat-leaf parsley, chopped $0.50
2 tablespoons fresh sage, chopped $0.37
1 loaf Italian bread, torn into small bite-size pieces $1.99
1/2 teaspoon coarse salt $0.01
1/4 teaspoon cayenne pepper $0.01

Total Cost    $8.56

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Butter a 9″ x 9″ square baking dish or a 10″ x 6″ oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and butter with 1 teaspoon butter. Set prepared dish and foil aside until ready to bake.

3.) In a small bowl, whisk together chicken broth, egg, egg yolk; set aside.

4.) Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.

5.) Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking for 15 more minutes. Remove from oven and allow stuffing to cool for 5 minutes.

6.) Serve and enjoy!

Read Emeril’s Brown Butter, Sage, and Mushroom Stuffing review here

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1. Martha’s Simple Stuffing
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1 pound lean ground pork $2.84
1 pound lean ground beef $4.11
1 onion, diced $0.47
2 cloves garlic, minced $0.02
1/2 cup water Free
1 1/2 teaspoons salt $0.01
1/2 teaspoon dried thyme, crushed $0.60
1/4 teaspoon ground sage $0.06
1/4 teaspoon ground black pepper $0.01
1/8 teaspoon ground cloves $0.04
1 egg $0.17
1 recipe Flaky Pie Crust 0.89

Total Cost   $9.22

1.) Preheat oven to 425 degrees Fahrenheit.

2.) Place pork, beef, onion, garlic, water, salt, thyme, sage, black pepper, and cloves in a saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.

3.) Roll out one 9″ pie crust and place in the bottom of a greased pie plate. When meat mixture is finished cooking, spoon into bottom of pie crust. Place another pie crust on top and pinch edges to seal. Cut slits in top so that steam can escape.

4.) Beat one egg and brush on top of pie crust, being sure to cover the entire surface of the crust.

5.) Place in preheated oven and bake for 35 – 45 minutes, until the top crust is golden brown and the mixture is bubbling hot. Remove from oven and allow to rest for 10 minutes before slicing.

6.) Serve and enjoy!

Read the review here

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1. French Canadian Tourtiere: Review
2. Kate’s Roast Beef
3. Basic Meatballs

3 cups powdered sugar $0.75
2 cups butter, softened $1.78
2 teaspoons vanilla $0.44
1 teaspoon almond extract $0.54
2 eggs $0.34
5 cups all-purpose flour $1.10
2 teaspoons baking soda $0.04
2 teaspoons cream of tartar $0.56

Total Cost   $5.55

1.) In a large bowl, beat 3 cups powdered sugar, butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed. Stir in flour, baking soda and cream of tartar. Cover and refrigerate for at least 2 hours.

2.) Heat oven to 375 degrees Fahrenheit. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8″ thick. Cut into desired shapes. Place about 2 inches apart on cookie sheet. At this point, place any sprinkles, shapes, or other decorations excluding icing that you wish to include with your cookies.

3.) Bake 5-7 minutes or until edges are lightly brown. Remove from cookie sheet to wire rack to cool completely before icing (optional.)

4.) Serve and enjoy!

Read the review here

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6 tablespoons unsalted butter, plus more for dish $0.36
1 medium onion, cut into a 1/4″ dice $0.47
1 red bell pepper, seeded and cut into 1/4″ dice $0.45
1 pound button mushrooms, stems trimmed, quartered $1.99
2 teaspoons coarse salt $0.02
1/2 teaspoon freshly ground pepper $0.01
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces $5.24
6 tablespoons all-purpose flour $0.12
2 cups milk $0.54
1 pinch cayenne pepper $0.07
1 pinch grated nutmeg $0.05
1 cup grated Parmesan cheese $2.99
1/4 cup bread crumbs $0.11
1/4 cup canola oil $0.28
4 shallots, cut crosswise into 1/4″ rings $2.00

Total Cost   $14.70

1.) In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.

2.) Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.

3.) Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.

4.) Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.

5.) Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.

6.) Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top.

7.) Serve and enjoy!

Read the review here

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1. Green Bean Casserole: Review
2. Sausage Pepper Casserole
3. Emeril’s Green Onion Slaw

Now that you’ve thrown the turkey in the oven and are thinking about dessert…

Recipe for Flaky Pie Crust $0.89
5 cups peach slices, peeled and pitted $1.65
1 1/4 cup white sugar $0.24
1/2 cup flour $0.11
1/2 – 3/4 teaspoon cinnamon and/or nutmeg to taste $.24
1 teaspoon lemon juice $0.02
2 tablespoons cold butter, cut into small pieces $0.12
1 tablespoon milk or cream for brushing the top crust $0.02
1 tablespoon sugar for the top crust $0.01
1/4 teaspoon nutmeg for dusting the top crust $0.04

Total Cost  $3.34

1.) Preheat oven to 375 degrees F.

2.) Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.

3.)Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice.

4.) Fold into prepared pie crust and dot with cold butter.

5.) Fold other pie crust over the top of the pie and cut small slits in it to create steam vents. These will also help you know when the pie is done cooking because the ooey gooey fillings will start to bubble and ooze out of them!

6.) Bake for 45-60 minutes or until crust is golden brown. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.

7.) Remove to cooling rack and let cool for 30-60 minutes.

8.) Serve and enjoy!

Read the review here

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A perfect alternative for sweet potatoes OR corn at your holiday table!

1 large bag baby carrots $2.99
3 tablespoons butter $0.18
1 tablespoon brown sugar $0.01
1 teaspoon ground nutmeg $0.17

Total Cost  $3.35

1.) Place all of the carrots in a medium saucepan over high heat and boil until carrots are fork-tender.

2.) Just before carrots are completely finished  boiling, melt butter in a saucepan over medium-high heat. Once butter has melted and carrots are tender, transfer the carrots from the pot to the frying pan using a slotted spoon.

3.) Once all the carrots are in the frying pan, toss so that they become completely coated with butter.

4.) Sprinkle the brown sugar and the nutmeg into the frying pan and mix so that the sugar dissolves and the carrots become completely coated in butter, sugar, and spice.

5.) Continue to cook over medium-high heat. The carrots are done when they have a shiny glaze on them and the sugars have turned the outside of the carrots crispy, golden brown.

6.) Serve and enjoy!

Read the review here

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Another great way to make what’s old, new again!

1 5-pound bag baby potatoes, preferably a mixture of red and white, washed but not peeled $4.99
2 heads of garlic, one peeled with individual cloves smashed $0.52
1 lemon, with the rind peeled and reserved and the lemon cut in half $0.65
2 tablespoons chopped fresh tarragon $0.60
2 tablespoons olive oil $0.36
3 tablespoons butter $0.18
Salt and pepper to taste $0.02

Total Cost   $7.32

1.) Preheat oven to 350 degrees Fahrenheit.

2.) Place the unpeeled head of garlic on a cookie sheet and pour the 2 tablespoons of olive oil over it. Place it in the oven and allow it to cook for about 30 minutes.

2.) Meanwhile, place baby potatoes in a large pot and cover them generously with salted water. Into the water also place the peeled and smashed cloves of garlic. Place on burner over high heat and allow potatoes to boil until tender enough to mash. Their skins should be splitting but they shouldn’t lose their shape entirely, about 30 – 40 minutes depending on how much water you are using.

3.) Just before potatoes are finished cooking, check the head of garlic in the oven. You will know if it’s finished if the skin of the garlic is also splitting and the outside of the garlic is just starting to brown. When the garlic looks like this, pull it out of the oven and split the skin as much as you can so it can begin cooling down. You will need it to be cool enough to touch.

4.) As the garlic is cooling, place a frying pan over a burner at medium-high heat. Place the butter in the frying pan and leave it to melt. Allow the butter to start to brown, about 3 minutes and remove from heat just as it starts browning.

5.) Once you can pierce the potatoes with a fork, drain the potatoes and the cloves of garlic in a colander. After the potatoes are drained, place the potatoes and cloves of garlic back into the hot pot they came from. Take the cooled head of unpeeled garlic and gently squeeze the roasted cloves out into the pot of potatoes. Mix in the browned butter, chopped tarragon, and lemon rind. Making sure not to squeeze out any seeds into the potatoes, juice the lemon into the potatoes as well.

6.) Stir until all ingredients are blended.

7.) Serve and enjoy!

Read the review here

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