Thanksgiving is one of my favorite holidays because it's primarily about food. But its rising cost will make the meal particularly fraught for those struggling financially. With that in mind, I took on a challenge: coming up with a budget-friendly Thanksgiving meal that's still celebratory and full of flavor. While it's easy to find inexpensive recipes for individual dishes, what can really make the meal costly is buying many different ingredients for each recipe. That's why I developed this entire meal -- turkey and gravy, sides, cranberry sauce and pie -- from only 21 ingredients total. (And yes, that includes everything, even oil, salt and pepper.)
The key: A number of ingredients show up in multiple places in these recipes. For example, there's orange in the cranberry sauce, green beans and pie; sweet potatoes make for both a savory side dish and a sweet dessert (they're even prepared the same way for added convenience); and almonds are used as a garnish for the green beans and cauliflower and form the crust for the pie. Though some ingredients repeat, the menu is not one-note; each dish contributes to a symphony of textures and flavors, and the result is a delicious meal bountiful enough to feed six to eight people that shouldn't break the bank. [Editor's note: Using Little Rock grocery store prices for the week of Nov. 6 and assuming you will buy every item, this meal will cost about $100. The same meal in 2022 cost about $85.]
Ingredient and Shopping List
Many home cooks will have at least some of the ingredients for this meal already in their pantry. And while I realize most people might just incorporate one or two of the recipes into their meals this holiday, I've listed approximate total amounts for ingredients you'll likely need to buy or want to make sure you have enough of.
◼️ One 15-pound turkey
◼️ 4 ½ pounds sweet potatoes
◼️ 2 heads garlic
◼️ 2 pounds green beans
◼️ 1 head cauliflower
◼️ 1 pound fresh or frozen cranberries
◼️ 3 or more oranges: You'll only need three if you remember to save the orange you zest from the pie to cut into segments for the green beans. But also, you could always use any extras to decorate the turkey platter or simply save them for eating later.
◼️ 1 quart chicken or turkey stock: You probably won't need all of it, but having extra stock on Thanksgiving is never a bad thing. Also, buy unsalted or low-sodium stock if you can.
◼️ 1 pound sliced almonds: This leaves extra in case you accidentally burn a batch when trying to toast them.
◼️ 2 large eggs
◼️ 1 pound butter
◼️ Extra-virgin olive oil
◼️ All-purpose flour
◼️ Light brown sugar
◼️ Dried sage
◼️ Dried thyme
◼️ Garlic powder
◼️ Ground cinnamon
◼️ Ground cardamom
◼️ Fine salt
◼️ Black pepper
The Recipes 
Turkey With Roasted Garlic Gravy (For The Washington Post/Scott Suchman)
What really makes this simple turkey stand out is the roasted garlic gravy served alongside it. Roasting mellows the garlic's bite, brings out some sweetness (similar to what happens when you caramelize onions) and, perhaps most importantly here, adds depth of flavor to the otherwise straightforward gravy.
Turkey With Roasted Garlic Gravy
For the turkey and garlic:
- ¼ cup PLUS 1 teaspoon extra-virgin olive oil, divided use
- 1 tablespoon PLUS ½ teaspoon fine salt
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 2 teaspoons dried rubbed sage
- 2 teaspoons ground black pepper
- 1 (15-pound) turkey, neck and giblets removed and reserved for another use
- 1 whole head garlic
For the gravy:
- 8 tablespoons butter
- ½ cup all-purpose flour
- 1 cup strained, defatted turkey drippings (can substitute 1 cup of stock)
- 1 teaspoon dried rubbed sage
- ½ teaspoon fine salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- 2 cups no-salt-added or reduced-sodium chicken or turkey stock, plus more as needed
Make the turkey and roast the garlic: In a small bowl, whisk together ¼ cup of the oil, the salt, garlic powder, thyme, sage and black pepper until combined. Place a rack on a sturdy large, rimmed baking sheet or in a shallow roasting pan. Pat the turkey dry with towels, transfer it to the prepared baking sheet and tuck in the wing tips, if desired.
Rub the turkey all over with the oil-and-spice mixture, making sure to get some in the cavity of the bird. Position the turkey breast side up on the baking sheet and let the turkey sit at room temperature for 30 minutes. Meanwhile, position a rack in the lower third of the oven (remove the upper racks) and heat to 350 degrees.
Trim the pointed end of the head of garlic, through the tops of the cloves. Place in a square of foil, drizzle with the remaining 1 teaspoon of olive oil and wrap the garlic in the foil. Place the garlic in a corner of the baking sheet with the turkey.
Transfer the baking sheet to the oven, add about 1 cup water to the pan, being careful not to pour it directly on the turkey or spill it, and roast until the turkey reaches an internal temperature of 165 degrees in the thickest part of thigh away from the bone and the skin is crisp and nicely browned, about 2 hours, 30 minutes, adding more water to the pan if it ever gets dry. (If it begins to look too dark, you can tent the bird partially with foil.) Let the turkey rest for about 30 minutes before carving. Set the roasted garlic aside; strain the juices from the baking sheet through a fine mesh strainer and reserve for the gravy.
Make the gravy: While the turkey is resting, in a medium saucepan over medium heat, melt the butter until it starts to foam. Whisk in the flour to form a smooth paste and cook, whisking occasionally, until it turns the color of toffee, 17 to 20 minutes. Squeeze in the roasted garlic cloves and add the turkey drippings, sage, salt and pepper, and whisk until smooth. Add the chicken or turkey stock, increase the heat to medium-high, bring it to a simmer and cook, stirring regularly until thickened, about 2 minutes. Remove from the heat, taste, and season with more salt and pepper, as desired.
Carve the turkey and serve with the warm gravy on the side.
Refrigerate leftover gravy and turkey separately for up to 3 days. Bring leftover gravy to a rolling boil before serving.
Makes 12 to 14 servings. 
Whole Roasted Cauliflower With Almond Brown Butter (For The Washington Post/Scott Suchman)
Whole roasted cauliflower makes a great vegetarian main course. Here, it gets rubbed all over with a mixture of olive oil and spices before it goes in the oven and is cooked until tender all the way through. Toasted almonds and brown butter get poured over the top just before serving, adding crunch and a touch of decadence to the humble vegetable and making it suitable as the centerpiece of Thanksgiving or any special meal.
When making brown butter, it's best to use a light-colored pan, such as stainless steel, so you can more clearly see the color of the dairy. Sliced almonds are added to the butter partway through browning to toast the nuts for extra crunch and flavor. Once the butter is browned, it's important to immediately pour it from the skillet so it doesn't continue cooking and burn.
Whole Roasted Cauliflower With Almond Brown Butter
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon fine salt
- ½ teaspoon ground black pepper
- 1 large (2 ½- to 3-pound) head cauliflower
- 4 tablespoons butter
- ¼ cup sliced almonds
Position a rack in the middle of the oven and heat to 400 degrees.
In a small bowl, whisk together the oil, thyme, sage, garlic powder, salt and pepper to combine. Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower sits flat.
Place the cauliflower bottom side up in a medium cast-iron skillet, Dutch oven or other oven-safe dish. Brush the bottom with some of the olive oil mixture. Flip the cauliflower right side up and brush with the remaining olive oil mixture until the cauliflower is evenly coated.
Cover tightly with aluminum foil or a lid and roast for 30 minutes. Uncover, baste with the oil from the pan, and continue roasting for 1 hour more, basting every 20 to 30 minutes, if desired, until a knife can be inserted into the cauliflower with little to no resistance and the cauliflower is nicely browned. Transfer to a platter for serving.
Place a medium, preferably stainless steel (so you can easily see the color of the butter), skillet over medium heat. Add the butter and cook, stirring and swirling the skillet regularly, until the butter turns a light golden brown, about 3 minutes. Add the almonds, reduce the heat to low, and continue to cook, stirring and swirling the skillet regularly, until the almonds are toasted and the butter is nicely browned, 2 to 3 minutes more. Pour the almond brown butter over the cauliflower, then carve it into thick wedges or slices, and serve warm.
Refrigerate leftovers for up to 4 days.
Makes about 6 servings. 
Sweet Potato Puree With Roasted Garlic (For The Washington Post/Scott Suchman)
If you're looking for an alternative to traditional mashed potatoes, this sweet potato puree is it. The addition of roasted garlic makes for an unexpected and lovely flavor combination, adding savory depth to balance the sweetness of the tubers.
The sweet potatoes and garlic can be roasted up to 1 day in advance.
Sweet Potato Puree With Roasted Garlic
- 1 whole head garlic
- 1 teaspoon extra-virgin olive oil
- 3 pounds (about 6 medium) sweet potatoes
- 4 tablespoons butter, at room temperature, plus more for serving
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
Position a rack in the middle of the oven and heat to 300 degrees. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
Trim the top off the head of garlic, through the rounded tops of the cloves, place in a square of aluminum foil, drizzle with the olive oil and wrap the garlic in the foil.
Arrange the sweet potatoes and garlic on the prepared baking sheet and bake for 2 hours, 30 minutes to 3 hours, or until the flesh of the sweet potatoes is very soft and can be easily pierced with a fork. Let sit on the counter until cool enough to handle, 20 to 30 minutes.
Scoop the sweet potato into the bowl of a food processor. Squeeze in the roasted garlic. Add the butter, salt and pepper, and process until smooth and the butter is fully incorporated. (If you don't have a food processor, use a stand mixer fitted with a whisk attachment or a hand mixer.) Taste, and season with more salt and/or pepper, as desired.
Transfer to a serving dish, top with more butter, as desired, and serve warm or at room temperature.
Refrigerate leftovers for up to 4 days.
Makes 6 to 8 servings (about 4 cups). 
Green Beans With Oranges and Almonds (For The Washington Post/Scott Suchman)
This Thanksgiving, make these green beans with orange segments and toasted almonds as a lighter, brighter alternative to the classic green bean casserole. It's also easy, festive and full of flavor and texture.
Green Beans With Oranges and Almonds
- ½ cup sliced almonds
- 2 tablespoons extra-virgin olive oil
- 2 pounds fresh green beans, rinsed and trimmed
- ½ teaspoon fine salt, plus more to taste
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 2 navel oranges, cut into segments (supremed; see note)
Place the almonds in a cold, dry 12-inch, or larger, skillet set over medium heat and toast, tossing frequently, until browned in spots and fragrant, about 5 minutes. Transfer the almonds to a small bowl to stop them from toasting further.
Add the oil to the skillet, increase the heat to medium-high and heat the oil until shimmering. Add the green beans, salt, pepper, garlic powder and thyme and cook, stirring occasionally, until browned in spots, 12 to 15 minutes. Remove from the heat, add the orange segments and toss to combine. Taste, and season with more salt, if needed.
Transfer the mixture to a serving dish, sprinkle with the toasted almonds and serve warm or at room temperature.
Refrigerate leftovers for up to 4 days.
Makes 6 to 8 servings (about 7 cups).
Note: To segment (supreme) an orange, slice off the bottom and the top of the fruit. Stand the orange on a cutting board with one of the cut sides down. Use a serrated or paring knife to cut the peel and the pith away from the fruit in strips, top to bottom. Then, holding the fruit in your hand, cut the segments away from the membrane. (The idea is to remove all of the membrane and white pith.) 
Cranberry Sauce With Cardamom and Brown Sugar (For The Washington Post/Scott Suchman)
In the world of cranberry sauce, there are two camps: canned and homemade. While I love the former (jellied, please), homemade cranberry sauce is almost as easy as opening a can. All you really need are fruit and sugar, and you're good to go. This recipe uses brown sugar for a bit of depth compared to white, and includes orange and cardamom for citrus flavor and fragrance.
Cranberry Sauce With Cardamom and Brown Sugar
- 1 pound fresh or frozen cranberries
- ¾ cup packed light brown sugar
- Finely grated zest and juice of 1 navel orange (for 1 tablespoon zest and ¼ cup juice)
- ½ teaspoon ground cardamom
- 1/8 teaspoon fine salt
In a medium saucepan over high heat, combine the cranberries, sugar, orange zest and juice, cardamom and salt; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally and adjusting the heat as needed, until the berries burst and the sauce thickens, 12 to 15 minutes.
Remove from heat and let cool. Serve at room temperature or refrigerate until needed.
Makes 8 servings (about 2 cups).
This sweet potato pie with an almond crust makes for a low-effort, impressive dessert. Brown sugar adds depth and sweetness, and the filling is flavored with orange zest, cardamom and cinnamon. The almond crust doesn't require a rolling pin and happens to be gluten-free, but you could use a regular pie crust, if you wish.
The sweet potatoes can be roasted up to 1 day in advance. The pie can be baked up to 1 day in advance; remove from the refrigerator 30 minutes before serving. 
Sweet Potato Pie With Almond Crust (For The Washington Post/Scott Suchman)
Sweet Potato Pie With Almond Crust
For the filling:
- 1 ½ pounds sweet potatoes
- 8 tablespoons butter, at room temperature
- ½ cup packed light brown sugar
- 1 tablespoon finely grated orange zest (from 1 orange)
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- 1 egg PLUS 1 egg yolk
For the crust:
- 4 tablespoons butter, melted, plus more for greasing
- 3 1/3 cups sliced almonds
- 3 tablespoons packed light brown sugar
- ½ teaspoon fine salt
- 1 egg white, lightly whisked
Roast the sweet potatoes: Position a rack in the middle of the oven and heat to 300 degrees. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Arrange the sweet potatoes on the prepared baking sheet and bake for 2 hours, 30 minutes to 3 hours, or until the flesh of the sweet potatoes is very soft and can be easily pierced with a fork. Let sit on the counter until cool enough to handle, 20 to 30 minutes.
Meanwhile, make the almond crust: Lightly grease a 9-inch pie plate with butter. In the bowl of a food processor, combine the almonds, sugar and salt and pulse until finely ground. Add the melted butter and the egg white, and pulse until uniformly combined. (Or, finely chop the almonds by hand and mix the crust in a medium bowl.) Press the crust evenly into the base and up the sides of the prepared pie plate and set aside. Wipe out the food processor.
Make the filling and bake the pie: Position a rack in the middle of the oven and heat to 375 degrees. Scoop out the flesh of the sweet potatoes into the bowl of a food processor (you should have about 2 cups), add the butter, sugar, orange zest, cardamom, cinnamon and salt, and process until smooth and thoroughly combined. Add the egg and egg yolk and process until thoroughly combined. (Or, use a stand mixer fitted with a whisk attachment or a hand mixer and a large bowl to mix the pie filling until thoroughly combined.)
Pour the filling into the prepared pie shell and bake for about 1 hour 15 minutes, or until the filling is matte. (If any part of the pie starts to darken too quickly, tent it with foil.)
Transfer to a wire rack and let cool for at least 30 minutes before serving warm or at room temperature; or let cool completely, cover loosely with aluminum foil and refrigerate until ready to serve.
Refrigerate leftovers for up to 4 days.
Makes 8 to 10 servings (one 9-inch pie).