Preparing Thanksgiving Dinner With Coupons
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Preparing Thanksgiving Dinner With Coupons

Posted on Saturday, October 29th, 2011 at 2:12 pm
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If you’ve ever hosted Thanksgiving dinner, then you know how expensive a Thanksgiving meal can be. This year, you can save money on your Thanksgiving dinner by planning your menu using coupons. In fact, we’ve planned a Thanksgiving dinner for you, complete with coupons for (almost) everything you need! Just click the links for the corresponding product coupon or product saving tips.

Festive Spinach Salad

A fresh salad is always a great way to kick off a great Thanksgiving dinner. Your salad can be as easy as a ready-made salad kit from the grocery store, or you very own favorite recipe. Here’s my favorite recipe:

  • 1 large bag baby spinach (or lettuce, if you prefer)
  • 2 large handfuls shredded carrots
  • Pine nuts (raw or toasted in olive oil) or sunflower seeds
  • Dried cranberries (yummy and festive!)
  • Cherry tomatoes
  • Homemade salad dressing: 1 part white wine vinegar, 1 part tangerine olive oil, 1-2 spoonfuls honey, dash of sea salt.

I love this salad because it just looks so festive with the rich colors of the spinach, carrots, and cranberries. Also, the homemade vinaigrette keeps it light and fresh so that everyone has room for the feast to come!

Mulled Cranberry Sauce

No Thanksgiving dinner is complete without cranberry sauce! Here’s a recipe you’re sure to love:

  • 1 12-oz bag cranberries
  • 1 1/2 cups Merlot (or other fruity red wine)
  • 1 1/4 cups packed light brown sugar
  • 1/3 cup minced crystallized ginger (look for the boxes in the Asian foods section)
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Combine all ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to bowl. Refrigerate until cold, about 3 hours. Can be made 1 week ahead. Cover, keep chilled. You can also double or triple this recipe for larger groups. Enjoy!

Mashed Potatoes

I’ll be perfectly honest, I’ve used boxed mashed potatoes for Thanksgiving before and no one even knew the difference! Around Thanksgiving, there’s sure to be seasonal coupons and sales for boxed mashed potatoes. It can be a lot trickier to find coupons for whole potatoes since produce coupons are often few and far between. Do the price comparisons and find which option will get your more savings this year!


Once again, I’m all for boxed stuffing. Stove Top Turkey stuffing is as good as any in my opinion. However, if I’m not able to find any coupons for the boxed kind (sometimes you can even get it for free), I’ll make my own. This simple recipe is both tasty and easy to prepare:

  • 30 slices white bread, lightly toasted (allow toasted bread to sit approximately 24 hours, until hard)
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 eggs, lightly beaten
  • 2 cups chicken broth
  • 2 teaspoons rubbed sage
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Preheat oven to 325 degrees F. Lightly grease a 9×13 inch baking dish. Crush the bread into crumbs with a rolling-pin. Place the crumbs in a large bowl. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper. Press the mixture into the baking dish. Bake 1 hour, or until the top is brown and crisp.


No Thanksgiving dinner is complete without a Turkey (or Tofurkey)! Well guess what … there are coupons for that too! Starting in November, be sure to watch the weekly matchups and your local grocery store’s sales because there are sure to be some Thanksgiving deals!

Sweet Potato Souffle with Praline Topping

This recipe is sure to be a hit. I make this souffle as a dinner side dish, but it’s delicious enough to double as a dessert! The recipe below should serve 6-8 hungry guests.


  • 2 lbs sweet potatoes, scrubbed
  • 1 tsp vanilla
  • ¼ cup butter or margarine, melted
  • 1 tsp ground cinnamon
  • ¾ cup granulated sugar
  • 3 eggs
  • ½ tsp. salt
  • ½ cup milk


  • ½ cup brown sugar
  • 1/3 cup all-purpose flour
  • ½ cup pecans, chopped
  • 1/3 cup butter or margarine, melted

Preheat oven to 350 degrees F. Butter a 2-quart baking dish. Set aside . In a large saucepan, boil potatoes in water to cover until tender. Drain & cool slightly; peel & quarter potatoes. Ina large bowl, combine sweet potatoes, butter, sugars, salt, vanilla, cinnamon, eggs & milk. Beat to combine. Pour into prepared baking dish.To make topping, combine topping ingredients in small bow. Mix til crumbly. Sprinkle mixture over potato mixture. Bake for 35-40 minutes or until golden brown and slightly firm.

The key to saving with coupons this Thanksgiving is to start planning and collecting the coupons you need now. Throughout the month of November, stores will be running specials on everything you need to prepare your feast. So, instead of buying everything in one trip, buy it as you find the deals and coupons. Thanksgiving dinner will taste just that much better when you know just how much you saved with couponing! Happy Thanksgiving!


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