My Secret to a $40 Thanksgiving Dinner

My Secret to a $40 Thanksgiving Dinner is prep early. You too can prepare a $40 Thanksgiving Dinner at your house. This was a stress-free, budget friendly Thanksgiving Dinner for less than $40. When you finish watching go to Ms. Denise’s channel:    / @homemakingwithdenise  

Timestamps:
0:00:00 Intro
0:01:24 Making Cranberry Relish (Day 1)
0:08:28 Prepping Veggies and Cheese for dinner
0:14:01 Review of Day One Preparation
0:14:26 How to Make Fluffy Dinner Rolls (Day 2 )
0:36:42 Review of JOYDEEM Dough Maker
0:38:01 Cleaning Brining Ciderhouse Turkey
0:48:07 Cleaning surfaces after turkey prep
0:50:25 Turkey Preparation in Electric Roaster (Day 3)
0:59:27 How to Make Sausage Cornbread Dressing
1:19:41 How to Make Good Canned Green Beans
1:23:59 How to Make a Corn Pudding Casserole
1:30:24 How to Make Macaroni and Cheese
1:40:52 Checking Turkey Temperature for Doneness
1:46:10 Making Turkey Gravy
1:51:34 Round 2 Turkey Casserole

JOYDEEM Dough Maker is perfect for the everyday home cook. https://amzn.to/3LzLvTY
Rice Cooker: https://amzn.to/4oCMu4w

Ciderhouse Turkey Thaw in refrigerator Saturday prior to Thanksgiving. Put turkey in brine on Tuesday; cook Wednesday.
To Brine Thawed Turkey: Allow turkey to sleep in brine 48 hours.
1 gal. Apple Cider 1 15 to 22 lb turkey
1 C Salt 1 c Sugar
At the end of 48 hours, rinse turkey. Preheat roaster/oven to 450*.

AROMA Electric Roaster https://amzn.to/4ovUqVl
Brined turkey Fresh celery, onions, apples
Herb butter 1 gal. Apple Cider

Gravy
Turkey Drippings
¼ c water Mixed with 1 T cornstarch (thickening)
1 c Turkey Broth 1 c apple cider
1 t Poultry Seasoning Salt & Pepper to taste
In a Dutch oven bring drippings to a medium boil. Add broth and seasonings, stir. Add liquids and let mixture bubble. Stream in cornstarch mixture. Stir constantly until gravy is thickened. (If gravy gets too thick add a little more broth.)

Sausage Dressing (Family size)
2 – 3 lbs of Italian sausage 2 lg Onions. Diced
4 stalks Celery diced 4 cloves Garlic, minced
1 recipe of prepared Cornbread; cubed and left out overnight to dry.
Salt Pepper, to taste Poultry Seasoning
Chicken base (if needed)
1 bag seasoned Pepperidge Farm Dressing Cubes
1 box Chicken stock 1 egg
Sauté sausage until it is well cooked; Add vegetables and sauté in sausage juices.
In a very large mixing bowl combine the dressing cubes, broken cornbread. Add prepared sausage, sautéed vegetables and seasonings. Add enough liquid to bring the mixture together but don’t drown it. You can taste it BEFORE the egg is added and adjust seasonings. NOW add 1 beaten egg. The egg is the binder.
Mix well and pour into a greased baking dish. Bake until lightly golden brown.
Macaroni & Cheese
Preheat oven to 350 degrees
2 boxes Mac & Cheese pasta only 2 cups milk
1 small block Velveeta, cubed 2 c Extra Sharp Cheese
1 stick butter 2 beaten eggs
1 t Salt & Pepper
In a Dutch oven, melt butter and add milk. Once hot add cheese beginning with Velveeta cut into small cubes. When all the cheeses have melted turn off heat. Add cooked macaroni and stir well. If mixture is dry add a little more milk.
Beat eggs in a separate container, slowly stream in about a fourth cup of cheesy mixture while stirring. You are tempering the eggs so they will not curdle in the mix. Add mixture to a buttered Dutch oven or cast-iron pan. Bake until lightly golden and creamy. *If you like a looser consistency, add about a ½ cup additional milk.

Corn Pudding Casserole
Preheat oven to 350 degrees.
3 cans Cream Style Corn 1/3 c Granulated Sugar
½ stick salted Butter, melted
Mix until smooth- ½ c cornstarch ½ c Evaporated Milk.
Add to bowl. In a large bowl make the custard by beating, with a whisk, the sugar, butter, eggs and milk mixture until smooth. Add corn and mix gently. Pour into a greased casserole dish. Bake for 1 hour.


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