I Set Out to Spend $30 on a 6-Person Thanksgiving Dinner — Here’s How I Pulled It Off

I pictured the grocery stores in my area, and decided to head to Aldi. The discount grocer is well-known for having low prices and lots of variety. I have to say the store did not disappoint. With no menu planned, my thinking was let’s see what’s in stock, looks good, and seasonal, and we’ll take it from there. 

If you’ve ever shopped with me it can be dizzying, but trust me — the inspiration comes and the outcome is usually delicious. This time it was also incredibly affordable, too. 

Once I had the items, I had to think about how to put them together in a way that would be festive. Use the basic recipes below as a roadmap and add your own flair based on herbs and spices that you already have in your kitchen.

Heat a large oven-safe pan over medium heat for a few minutes. Sauté 2 tablespoons of cooking oil (of your choice), 1 thinly sliced onion and 1 peeled garlic clove for 3 to 5 minutes until translucent, taking care not to burn the garlic. Meanwhile, in a large bowl, season 4 large split chicken breasts with salt, juice of 2 large navel oranges, zest of one orange, and 2 sprigs of thyme. Add the seasoned chicken and marinade to the pan and brown on all sides. Remove pan from heat, cover with aluminum foil, and bake in the oven at 350°F for 25 to 30 minutes, or until chicken is cooked through. (Increase the recipe by half to serve six people.)

Wash and chop 1 large cabbage into 1-inch pieces. In a large heavy-bottomed pot, heat 2 tablespoons butter and 2 tablespoons cooking oil (of your choice) over medium heat. Add 1 thinly sliced onion and stir them gently to coat with the fat. Cook for 3 to 5 minutes until translucent. Add the cabbage, cover, and cook down for 15 to 20 minutes. Season with salt and pepper. 

Preheat the oven to 400°F. Spread 5 pounds of scrubbed potatoes cut into quarters, 2 onions cut into quarters, 1 garlic head cut in half, and 1/2 bunch thyme on a large sheet pan (you may need two depending on the size of your oven). Drizzle with cooking oil (of your choice), season with salt and pepper, and bake for 35 to 40 minutes, checking the potatoes every 15 minutes and giving them a swirl. Remove from the oven once crispy.

In a small pot bring 1 cup of water to a boil. Add 1 bag of washed fresh cranberries and the juice from 5 navel oranges. Reduce heat and cook for 30 minutes (the cranberries should burst). Remove from heat and finish with zest from 1 orange. Transfer to a bowl and serve or place in the fridge for later.

Fad or Fact is a monthly column where Maya Feller, MS, RD, breaks down the most important — and, let’s be honest, sometimes confusing — products and trends taking over grocery aisles. Do you have a grocery question or topic you want Maya to cover? Tell us about it in the comments below.