Trim the budget, not the Feast

You've watched your grocery bill tick upward the last few months as your income and investments have ticked down. If you're wondering how you're going to pull off Thanksgiving dinner without digging into your savings, you're not alone.

"It's probably the biggest sticker shock of the year you get because it's probably the one time of the year where you buy so much," says Jim Sartwelle, an economist at the American Farm Bureau in Washington, D.C., which since 1986 has released an annual Turkey Day tally based on an informal survey by volunteer shoppers across the country.

But unless you splurge on specialty ingredients, such as a free-range heirloom breed turkey - $100 or more - Thanksgiving doesn't have to be an expensive undertaking.

Last year, the bureau estimated the average cost for a traditional meal for 10 people was $42.26, up nearly 11 percent from 2006. But adjusted for inflation, the cost was $20.46, a decline of 9 percent compared to prices from 20 years ago. The farm bureau won't release results of its current survey until later this month, but Sartwelle said early information indicates prices are somewhat higher than last year, mostly because of higher gas prices.

"It's very hard to do anything on a budget these days," says renowned cookbook author Shelia Lukins, whose latest tome "Ten" looks at 10 ways to prepare dozens of foods. But "when you're shopping for Thanksgiving, you're shopping seasonally, and that helps a lot."

While they might look pretty, pass on the imported, out-of-season strawberries in favor of crisp pears for a salad. And instead of tomatoes on the menu, gravitate toward root vegetables and squash.

"Carrots and parsnips are not the most expensive ingredients, but when you roast them, it brings out the best flavors of the vegetables," Lukins says. "You go from making it ordinary to sensational."

Lukins also makes her own apple sauce for the celebratory feast.

"I use a variety of different apples, a bit of lemon juice and zest," Lukins says. "It's things like that that make Thanksgiving very special."

If you are preparing several of the sides yourself, consider using frozen vegetables. Frozen vegetables usually are picked at peak ripeness and can cost as much as 40 percent less than fresh. And since frozen vegetables can be kept for months, you have the flexibility of watching for sales.

Sartwelle says the best tools for keeping Thanksgiving from turning into Thanks-taking are paper and pencil.

People often overshop "because the last thing we want to do is run out. But having good planning, really looking at what you're going to be serving and who's coming over and buying appropriately can save tons of money," he says.

Another way to keep your budget in check is to make your meal potluck. Most guests are more than happy to bring and show off a favorite side dish. This also gives the meal a more festive, communal feeling.

Lukins reminds cooks that time is money, too, so spend money on convenience items where it makes sense.

"I don't make from-scratch cornbread for my stuffing anymore. I go to my local barbecue place and buy it rather than spend hours in the kitchen," she says.

And pass on fresh flowers for a centerpiece, she says. Instead, arrange bouquets of fresh herbs such as sage and rosemary, in small vases. Once dried, you can use them throughout the winter. Or, pile clementines, small apples and grapes in bowls or on platters so guests can nibble before and after dinner or later in the week.

• Associated Press contributed to this story.

Balsamic Glazed Parsnips and Onions

2 pounds parsnips, trimmed, peeled and cut into sticks 2 inches long and 1/2-inch wide

2 medium yellow onions, halved and sliced

1/4 cup olive oil

1/4 balsamic vinegar

1/4 cup light brown sugar

1/2 teaspoon salt, or more to taste

1/2 teaspoon ground black pepper, or more to taste

Place a rack in the lower third of the oven. Heat the oven to 450 degrees. Line a baking sheet with foil.

In a large bowl, combine the parsnips, onions, olive oil, vinegar and brown sugar. Transfer the mixture to the prepared baking sheet and season with salt and pepper. Cover the baking sheet with foil.

Roast vegetables 20-25 minutes, or until tender. Uncover the baking sheet and continue roasting until the parsnips are well-browned and glazed, 5-10 minutes longer, stirring once.

Serves eight. Associated Press

Shredded Brussels Sprouts With Bacon

11/2 pounds brussels sprouts

4 slices bacon, chopped (about 1/2 cup)

1 large yellow onion, chopped (11/2 cups)

1/2 teaspoon dried thyme

1 can (141/2 ounces) chicken broth

Salt and ground black pepper, to taste

Cut and discard the stem ends of the brussels sprouts, then pull off and discard any discolored outer leaves. Halve each sprout lengthwise, then slice the halves thinly crosswise to make shreds.

In a large nonstick skillet over medium-high heat, cook the bacon until it begins to brown, about 4 minutes. Add the onions and thyme and saute until the onions are tender, about 4 minutes.

Add the brussels sprouts and broth. Cover the pan, adjusting the heat to maintain a simmer. Cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.

Serves eight. Associated Press

Roasted Carrot Ginger Soup

11/2 pounds carrots, peeled and halved lengthwise

1 pound parsnips, peeled and quartered lengthwise

1 large onion, sliced

1 piece (3 inches) fresh ginger, peeled and chopped

6 tablespoons (3/4 stick) unsalted butter

3 tablespoons (packed) dark brown sugar

8 cups chicken broth, preferably homemade, or more if needed

Salt, to taste

Pinch of cayenne pepper

1/2 cup crème fraîche, optional garnish

Snipped fresh chives, for garnish

Heat oven to 350 degrees.

Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan. Dot with the butter and sprinkle with the brown sugar. Pour 2 cups of the broth into the pan, cover tightly with aluminum foil, and bake until the vegetables are very tender, 2 hours.

Transfer the vegetables and broth to a large soup pot, and add the remaining 6 cups of broth. Season to taste with salt and cayenne pepper, and bring to a boil. Then reduce the heat and simmer, partially covered, for 10 minutes.

Puree the soup, in batches, in a blender or food processor until smooth, adding more broth if needed. Return the soup to the pot, adjust the seasonings if necessary, and heat through. Serve each portion dolloped with a teaspoon of crème fraîche, if desired, and sprinkled with chives.

Serves 10.

"Ten" by Shelia Lukins (2008 Workman, $19.95)

Honey Mustard-Glazed Roasted Green Beans

2 bags (16 ounces each) frozen whole green beans

2 tablespoons olive oil

2 tablespoons coarse-grain mustard

2 tablespoons honey

1 tablespoon soy sauce

Salt and ground black pepper, to taste

Heat the oven to 450 degrees. Line two baking sheets with foil.

Place the green beans in a large bowl. Drizzle with the oil and toss to coat. Divide the green beans between the baking sheets. Bake for 15-20 minutes, stirring every 5 minutes, or until the green beans are browned and tender.

Meanwhile, in a small bowl, stir together the mustard, honey and soy sauce. When the beans are cooked, divide the honey mustard mixture between the two baking sheets of beans, then toss to coat. Return the beans to the oven for 4 minutes.

Remove from the oven and season with salt and pepper.

Serves eight.

Associated Press