By KATHY STEPHENSON
Salt Lake Tribune Fortunately, it is possible to feast, and be thankful, on a budget.
Here are eight suggestions for serving a memorable Thanksgiving meal and still have dollars left over.
1. Make it potluck.
The host should roast the turkey and prepare the gravy. But guests can bring appetizers, side dishes, rolls, pies and beverages. Keep track of the assignments, so you don't have 10 pies and no vegetables. Ask guests if they have a culinary specialty; you might discover a new holiday favorite.
2. Shop early.
Don't wait until the last minute to shop. You spend more money when you're stressed and in a hurry.
Spread the cost over a few weeks. Look for sales now on nonperishable items such as flour, coffee, canned pumpkin and aluminum foil. One week in advance, buy the frozen turkey and longer-lasting produce, such as potatoes, onions and yams. Two or three days before the holiday (stay out of the store the night before) make a trip for perishable items such as lettuce, cream and ice.
3. Make loyalty pay.
Take advantage of grocery-store customer-loyalty programs.
4. Keep it simple.
Choose ham or turkey, not both. Appetizers and side dishes that require a dozen ingredients and require a trip to a specialty store will break the budget. Opt for the freshest vegetables you can find, seasoned with ingredients you already have on hand: roasted carrots with a butter and maple syrup or steamed green beans with a squeeze of lemon and sliced almonds. Deviled eggs or a vegetable tray are easy and healthy appetizers.
Buy produce in season.
