Saving money while cooking a Thanksgiving dinner

Consumers are tightening their purse strings just as the most expensive time of year approaches -- the holidays. With Thanksgiving less than two weeks away, local cooks gave advice on how to cook a meal that makes you loosen your belt while still saving money.

Derek Yarbro has spent six years cooking professionally in Southeast Missouri and St. Louis. Currently he is a kitchen manager at the Royal N'Orleans restaurant. To save money he recommends getting your canned goods now before stores mark them up. He said to use portion control by not cooking more than will be eaten and limit the size and variety of side dishes.

Yarbro said $100 will feed 15 people. At almost $7 each, $75 should cover a dinner for 12.

Turkey, mashed and sweet potatoes, stuffing, a frozen vegetable medley of zucchini, squash and carrots, and canned vegetables of green beans or corn and cranberries were all part of the feast for that price.

"If you want to try and save money, stay away from vegetables out of season like asparagus and artichokes," Yarbro said.

Yarbro recommends buying fresh herbs, available year-round at most grocery stores, to use in recipies.

His menu also includes store-bought pumpkin pie and packaged gravy with added stock.

"It's cheaper to make a pie from scratch, but I'm not good at baking," he said.

For bigger gatherings, spread the responsibility around. If everyone brings a dish or two, the hosts have more time to visit with guests and no one bears an expensive burden.

"It doesn't get any better," said Len Barnicle when asked about cooking Thanksgiving family dinners. "I enjoy the cooking and having family enjoy each other's company."

Barnicle, a First Presbyterian Church fellowship co-chair, spends at least one Sunday a month preparing a meal for about 100 people.

Barnicle will have 20 people for Thanksgiving dinner, and just as the tasks are spread around at fellowship hall, Barnicle said he will have plenty of help at home, too.

"I do turkey, ham, dressing, potatoes and cheesecake," Barnicle said.

He's not too concerned about the price of the items, spending between $125 and $150. Barnicle focuses on brand.

"I try to stay with Butterball turkeys, and I always buy Kretchmar hams," he said.

Well-known for the pumpkin praline cheesecake he's been making for fellowship dinners for a decade, Barnicle said he always uses Philadelphia brand cream cheese.

Turkey, dressing and gravy are the only things provided by the Kinseys of East Cape, Ill., at their Thanksgiving dinner. Vegetables, rolls and pies are brought to the table by family members -- between 20 and 25 gather at the Kinsey's house. This includes six adult children, their spouses, nine grandchildren and a great-grandchild.

The cost for the host is about $40, said Marilyn Kinsey.

"Usually I do kind of look around and comparison shop," she said.

She said she likes the potluck-style meal because it's fun to all pitch in and help.

"They bring stuff to us now," she said of her children. "Now they all take turns making out menus deciding what they're going to bring."

cpagano@semissourian.com

388-3648