$50 Holiday Meal for 8 People | Budget Friendly Recipes | Easy Aldi Thanksgiving - Laura Legge (2024)

Table of Contents

• 1 10- to 15- pound Turkey
• 2 Tbsp Avocado Oil or any oil you prefer
• 1 tsp Salt
• ¼ cup Fresh Herbs, plus 10 whole sprigs Thyme, Rosemary, Sage, Oregano
• 1 tsp freshly Ground Pepper
• 2 Tbsp Unsalted Butter melted
• Aromatics – 1 onion and 1 lemon or lime, cut into 2-inch pieces (you can add anything else you like as well), garlic cloves
• 3½ cups water

• Preheat oven to 475°

• Remove neck and giblets from turkey and set aside (you can use these or discard). Pat the turkey dry and place on a rack in a large roasting pan, breast side up.

• In a small bowl, mix together oil, salt, pepper and fresh herbs. Pour the mixture on top of turkey and rub all over to coat, making sure to get some under the skin of the breasts. Rub the melted butter under the skin of the breasts.

• Place the aromatics inside the cavity along with 5 sprigs of herbs. Place remaining herbs in the bottom of the pan and fill with 3½ cups water. Tuck wind tips under turkey and tie legs together with kitchen string.

• Bake in the oven for 45 minutes, or until skin is golden brown. Remove from oven and reduce oven heat to 350°.

  See Also

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• Cover turkey with aluminum foil and bake for an additional 1.5-3.5 hours or until the internal temperature of the thickest part of the breast is 165°. If the pan dries out while cooking, add more water to the pan.

• Remove and let rest for 20 minutes, covered with foil, before carving.

• 3 pounds Sweet Potatoes peeled and cut into cubes
• ⅓ cup Brown Sugar
• ⅓ cup Unsalted Butter
• 1 tsp Cinnamon
• 1½ cups Marshmallows quartered, or Mini Marshmallows

• Preheat the oven to 350 degrees.

• In a medium pot, place cubed sweet potatoes and cover with water. Place on the stove and bring to a boil. Cook for 15 minutes or until sweet potatoes are fork tender and almost falling apart. Drain the water.

• Mash sweet potatoes until somewhat smooth. Add brown sugar, butter, and cinnamon. Continue to mash until fully combined.

• Pour into an oven-safe casserole dish and top with marshmallows. Place in the oven and bake for 5-10 minutes or until marshmallows are browned. Serve and enjoy!

-Before adding the marshmallows, the casserole can be kept warm in the oven at a low temperature for up to 1 hour, covered. Marshmallows can be added and browned just before serving.

-You can also brown the marshmallows under the broiler on low, which would take about 2 minutes, but be careful not to burn as the browning will happen quickly.

• 2 cups Milk
• 1 cup Cottage Cheese
• 8 oz Cheddar shredded
• 1 tsp Ground Mustard
• ½ tsp Garlic Powder
• ¼ tsp Pepper
• 1 lb Macaroni Noodles
• 1 cup Pasta Water reserved from cooking pasta

• In a medium pot, boil water and cook noodles as directed on the packaging. Reserve 1 cup of the pasta water for later.

• In a blender, add milk, cottage cheese, half the cheddar cheese, ground mustard, garlic powder, and pepper, and blend until smooth.

• In a large pot, add cheese mixture and heat on medium until hot but not boiling, stirring occasionally. Turn off the heat and stir in the rest of the cheddar cheese until melted.

• Stir in pasta and add ½ cup pasta water. Let mixture set for 5 minutes before serving. If desired, add any additional pasta water until sauce reaches desired consistency. Serve and enjoy!

• 4 lbs Gold or Russet Potatoes chopped into 1 inch pieces
• Salt
• 8 Tbsp Butter
• ½-1 cup Milk
• Garlic Powder to taste (Optional)

• Place potatoes in a large pot. Peeling the potatoes is optional, I don’t peel them if they’re gold potatoes. Cover potatoes with cold water until potatoes are just covered. Season the water with salt.

• Bring the water to a boil and cook potatoes until easily pierced with a fork, about 12-15 minutes.

• Drain potatoes and return to the pot. Cook on high for about 60 seconds, shaking frequently to avoid scorching. Turn the heat off.

• Mash the potatoes with a potato masher or fork until smooth.

• Add butter, milk, and garlic powder while mashing until the potatoes reach desired consistency. Serve and enjoy!

• 1 head Iceberg Lettuce chopped and washed
• 1 Cucumber thinly sliced or chopped
• 10 oz Grape Tomatoes halved
• 3 Carrots shredded
• Dressing of Choice

• Place chopped lettuce in a large bowl and top with remaining vegetables. Serve with dressing on the side.