25 Savvy Thanksgiving Dinner Recipes That Save Money

Hosting a beautiful holiday feast does not have to drain your wallet, and these budget friendly Thanksgiving dinner recipes prove it with every single bite. From a golden herb-roasted turkey breast to cozy casseroles and sweet, spiced desserts, this collection is packed with affordable dishes that taste like a splurge. Every recipe uses simple, budget-friendly ingredients you can find at any grocery store, stretches to feed a crowd, and comes together without fancy equipment or stress. Whether you are feeding six or sixteen, you will find plenty of inspiration here to build a memorable table, save money, and still impress everyone who sits down to eat.

Herb Roasted Turkey Breast

A whole turkey can be pricey and overwhelming, but a single herb-roasted breast gives you all the juicy, golden flavor for a fraction of the cost. Rubbed with butter, garlic, and fresh herbs, it roasts up tender with crisp, savory skin. It is perfect for smaller gatherings, and the leftovers make wonderful sandwiches the next day.

Ingredients

• 1 bone-in turkey breast (about 4 pounds)
• 4 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, halved

Instructions

1. Preheat oven to 375°F and place turkey breast in a roasting pan.
2. Mix butter, garlic, rosemary, thyme, salt, and pepper into a paste.
3. Rub the herb butter all over the turkey breast and under the skin.
4. Place lemon halves in the pan beside the turkey.
5. Roast for 1 hour 15 minutes until the internal temperature reaches 165°F.
6. Rest for 15 minutes before slicing and serving warm.

Slow Cooker Turkey Thighs

Turkey thighs are one of the best-kept secrets for an affordable holiday main. They stay juicy in the slow cooker, soak up savory onion and herb flavors, and free up your oven for everything else. I love how hands-off this dish is on a busy cooking day, and the rich pan juices make a wonderful quick gravy.

Ingredients

• 4 bone-in turkey thighs (about 3 pounds)
• 1 tablespoon olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon paprika
• 1 cup low-sodium chicken broth

Instructions

1. Season turkey thighs with salt, pepper, sage, and paprika.
2. Heat oil in a skillet and sear thighs skin-side down until golden.
3. Place onion and garlic in the bottom of the slow cooker.
4. Set thighs on top and pour in the chicken broth.
5. Cover and cook on low for 5–6 hours until tender.
6. Serve with the cooking juices spooned over the top.

Tip: I brown the thighs in a skillet first — it only takes ten minutes and adds so much flavor to the finished dish.

Maple Glazed Ham Slice

A thick slice of ham with a sticky maple glaze feels festive without the cost of a whole ham. The sweet glaze caramelizes in the oven, the edges turn lightly crisp, and a little mustard adds the perfect tangy balance. It is an easy, budget-friendly main that looks beautiful on the holiday table.

Ingredients

• 1 bone-in ham steak (about 2 pounds, 1 inch thick)
• 1/3 cup maple syrup
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cloves
• 1 tablespoon butter

Instructions

1. Preheat oven to 375°F and place ham in a baking dish.
2. Whisk maple syrup, brown sugar, mustard, vinegar, and cloves.
3. Brush half the glaze over the ham.
4. Bake for 20 minutes, then brush with remaining glaze.
5. Bake 10 more minutes until the glaze is sticky and bubbling.
6. Rest 5 minutes, slice, and serve warm.

Brown Sugar Meatloaf

This old-fashioned meatloaf gets a sweet brown sugar glaze that turns beautifully caramelized in the oven. Ground beef stretches a long way here, and the tender slices pair perfectly with mashed potatoes and gravy. It is the kind of cozy, crowd-pleasing main that feels right at home on a holiday table.

Ingredients

• 2 pounds ground beef
• 1 cup breadcrumbs
• 1 egg
• 1/2 cup milk
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup brown sugar
• 1/3 cup ketchup

Instructions

1. Preheat oven to 350°F and line a loaf pan with parchment.
2. Mix beef, breadcrumbs, egg, milk, onion, garlic, salt, and pepper.
3. Press the mixture into the loaf pan evenly.
4. Stir brown sugar and ketchup together for the glaze.
5. Spread glaze over the top of the meatloaf.
6. Bake 55–60 minutes until cooked through, then rest 10 minutes before slicing.

Creamy Chicken Pot Pie

Flaky crust, creamy filling, and tender chicken and vegetables make this pot pie a true comfort classic. Using rotisserie chicken and frozen vegetables keeps it affordable and quick, while the golden top looks impressive straight from the oven. It is hearty enough to anchor the whole holiday meal.

Ingredients

• 1 rotisserie chicken, shredded
• 2 cups frozen mixed vegetables
• 1 can cream of chicken soup
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 refrigerated pie crust
• 1 egg, beaten
• 1 tablespoon butter

Instructions

1. Preheat oven to 400°F and grease a deep pie dish.
2. Stir chicken, vegetables, soup, milk, thyme, and pepper together.
3. Spoon the filling into the pie dish and dot with butter.
4. Lay the pie crust over the top and crimp the edges.
5. Cut a few slits in the crust and brush with beaten egg.
6. Bake 30–35 minutes until golden and bubbling.

Savory Stuffing Casserole

Buttery bread cubes, celery, onion, and sage bake into a golden, savory casserole that tastes like the holidays. Day-old bread and pantry staples keep this classic side wonderfully cheap, and it feeds a crowd with ease. The crispy top and soft, flavorful center are exactly what everyone reaches for first.

Ingredients

• 8 cups cubed day-old bread
• 4 tablespoons butter
• 1 onion, diced
• 2 celery stalks, diced
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 2 cups chicken broth
• 2 eggs, beaten

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Melt butter in a skillet and cook onion and celery until soft.
3. Toss bread cubes with the vegetables, sage, and thyme.
4. Whisk broth and eggs, then pour over the bread mixture.
5. Transfer to the baking dish and cover with foil.
6. Bake 30 minutes, uncover, and bake 15 more until golden.

Garlic Mashed Potatoes

Creamy, buttery mashed potatoes with plenty of roasted garlic are the side everyone piles high. Potatoes are one of the cheapest ingredients on the table, and a little cream cheese makes them extra smooth and rich. They reheat beautifully too, which makes holiday prep so much easier.

Ingredients

• 3 pounds russet potatoes, peeled and cubed
• 4 tablespoons butter
• 1/2 cup milk, warmed
• 4 ounces cream cheese
• 4 cloves garlic, roasted or minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Boil potatoes in salted water for 15–20 minutes until tender.
2. Drain well and return to the hot pot.
3. Add butter, warm milk, cream cheese, and garlic.
4. Mash until smooth and creamy, seasoning with salt and pepper.
5. Serve warm with an extra pat of butter on top.

Tip: I warm the milk and butter before mashing — cold dairy cools the potatoes and makes them gluey instead of fluffy.

Sweet Potato Casserole

Sweet, buttery mashed sweet potatoes topped with a crunchy brown sugar pecan crumble are pure holiday joy. Canned sweet potatoes make this version fast and affordable, and the topping bakes up golden and crisp. It walks the line between side dish and dessert, and everyone loves it.

Ingredients

• 2 cans (29 ounces each) sweet potatoes, drained
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup chopped pecans
• 1/2 cup flour
• 1/4 cup cold butter, cubed

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Mash sweet potatoes with brown sugar, melted butter, vanilla, and cinnamon.
3. Spread the mixture evenly in the baking dish.
4. Mix pecans, flour, and cold butter into a crumbly topping.
5. Sprinkle topping over the sweet potatoes.
6. Bake 25–30 minutes until golden and bubbling at the edges.

Green Bean Casserole

This classic green bean casserole is creamy, crunchy, and wonderfully nostalgic. Canned green beans and a can of soup keep it budget-friendly, while crispy fried onions on top add the crunch everyone waits for. It is a make-ahead dream that bakes up golden in just half an hour.

Ingredients

• 4 cans green beans, drained
• 2 cans cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon soy sauce
• 1/2 teaspoon black pepper
• 1 can (6 ounces) crispy fried onions

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Stir green beans, soup, milk, soy sauce, and pepper together.
3. Fold in half of the crispy fried onions.
4. Spread in the baking dish and bake for 25 minutes.
5. Top with remaining onions and bake 5 more minutes until crisp.

Honey Glazed Carrots

Sweet honey, butter, and a touch of brown sugar turn humble carrots into a glossy, jewel-toned side. They roast until tender with caramelized edges, and a sprinkle of fresh herbs makes them look elegant. Carrots cost almost nothing, yet this dish always disappears first from the table.

Ingredients

• 2 pounds carrots, peeled and cut into sticks
• 3 tablespoons butter
• 3 tablespoons honey
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Toss carrots with melted butter, honey, and brown sugar.
3. Season with salt and pepper and spread in a single layer.
4. Roast 20–25 minutes, turning once halfway through.
5. Transfer to a serving dish and drizzle with pan juices.
6. Sprinkle with fresh parsley before serving.

Cranberry Orange Sauce

Tart cranberries simmered with orange juice, zest, and a little sugar become a bright, jewel-red sauce in just fifteen minutes. It beats canned sauce by miles and costs about the same to make. The fresh citrus flavor cuts through rich holiday dishes and wakes up the whole plate.

Ingredients

• 12 ounces fresh cranberries
• 1 cup sugar
• 1 cup orange juice
• 1 tablespoon orange zest
• 1 cinnamon stick
• 1/4 teaspoon salt

Instructions

1. Combine cranberries, sugar, orange juice, and cinnamon in a saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce heat and simmer 10 minutes until cranberries pop.
4. Remove the cinnamon stick and stir in orange zest and salt.
5. Cool to room temperature, then chill until serving.

Butternut Squash Soup

Velvety butternut squash soup with a swirl of cream and a pinch of nutmeg is pure comfort in a bowl. One squash makes a big pot for very little money, and it can be made days ahead. Serve it as a warm, elegant first course that makes the whole meal feel special.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1/2 teaspoon nutmeg

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Cook onion, carrots, and garlic until softened, about 5 minutes.
3. Add squash and vegetable broth and bring to a boil.
4. Simmer 20 minutes until the squash is very tender.
5. Blend until smooth with an immersion blender.
6. Stir in cream and nutmeg, then season to taste.

Tip: I roast the squash cut-side down — it caramelizes the edges and gives the soup a deeper, sweeter flavor.

Cornbread Dressing Bake

Golden cornbread crumbled with celery, onion, and sage bakes into a moist, savory dressing that belongs at the center of the table. It is a thrifty Southern classic, and it pairs beautifully with easy Thanksgiving side dishes for a crowd when you are feeding a big family on a budget. The crispy top and tender middle make every bite comforting.

Ingredients

• 1 pan (9×9-inch) prepared cornbread, crumbled
• 4 tablespoons butter
• 1 onion, diced
• 2 celery stalks, diced
• 1 tablespoon dried sage
• 1 teaspoon dried thyme
• 2 cups chicken broth
• 2 eggs, beaten

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Melt butter and cook onion and celery until soft.
3. Combine crumbled cornbread, vegetables, sage, and thyme in a large bowl.
4. Whisk broth and eggs, then pour over the cornbread mixture.
5. Transfer to the baking dish and press down gently.
6. Bake 35–40 minutes until golden and set in the center.

Roasted Brussels Sprouts

Crispy-edged Brussels sprouts roasted with bacon and a drizzle of balsamic are the side that converts skeptics. They caramelize beautifully in a hot oven, and the salty-sweet combination is completely addictive. A single bag of sprouts is cheap, yet this dish looks and tastes restaurant-worthy.

Ingredients

• 2 pounds Brussels sprouts, halved
• 4 slices bacon, chopped
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Toss sprouts with olive oil, salt, and pepper.
3. Spread cut-side down in a single layer.
4. Scatter bacon over the top.
5. Roast 20–25 minutes until crisp and caramelized.
6. Drizzle with balsamic and honey before serving.

Cheesy Scalloped Potatoes

Thinly sliced potatoes layered with a creamy cheese sauce bake into a golden, bubbling casserole that steals the show. It uses pantry staples and a modest amount of cheese, so it stays affordable while tasting rich and indulgent. Make it ahead and bake it off just before dinner.

Ingredients

• 3 pounds russet potatoes, thinly sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Melt butter, whisk in flour, and cook for 1 minute.
3. Slowly whisk in milk until the sauce thickens.
4. Stir in garlic, salt, pepper, and half the cheese.
5. Layer potatoes and sauce in the dish, topping with remaining cheese.
6. Cover with foil and bake 45 minutes, then uncover and bake 15 more until golden.

Creamed Corn Bake

Sweet corn baked in a creamy, cheesy custard is the cozy side dish everyone scoops up seconds of. Frozen corn keeps it cheap and easy year-round, and the golden top is irresistible. It comes together in one bowl, bakes hands-free, and feeds a crowd without any fuss.

Ingredients

• 4 cups frozen corn, thawed
• 1 cup heavy cream
• 1/2 cup milk
• 2 eggs
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, melted
• 1/4 cup cornmeal

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Whisk cream, milk, eggs, butter, and cornmeal together.
3. Stir in corn and half the cheese.
4. Pour into the baking dish and top with remaining cheese.
5. Bake 35–40 minutes until set and golden on top.

Pumpkin Dinner Rolls

Soft, golden pumpkin dinner rolls with a hint of cinnamon are the bread basket star of the holiday. Canned pumpkin keeps them moist and affordable, and their warm orange color looks beautiful on the table. They are pillowy, lightly sweet, and perfect for sopping up gravy.

Ingredients

• 3 1/2 cups all-purpose flour
• 1 packet active dry yeast
• 1 cup canned pumpkin puree
• 1/2 cup warm milk
• 1/4 cup brown sugar
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon cinnamon
• 1 teaspoon salt

Instructions

1. Stir yeast into warm milk and let stand 5 minutes until foamy.
2. Mix pumpkin, sugar, butter, egg, cinnamon, and salt.
3. Add yeast mixture and flour, then knead 8 minutes until smooth.
4. Cover and let rise 1 hour until doubled in size.
5. Shape into 12 rolls and place in a greased baking pan.
6. Let rise 30 more minutes, then bake at 350°F for 20–25 minutes.
7. Brush with melted butter and serve warm.

Apple Cider Gravy

Rich, savory gravy made with apple cider has a subtle sweetness that makes turkey taste even better. It starts with pan drippings or butter, thickens in minutes, and costs pennies to make. Pour it generously over turkey, potatoes, and stuffing for the finishing touch.

Ingredients

• 3 tablespoons butter or turkey drippings
• 3 tablespoons flour
• 2 cups apple cider
• 1 cup chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook 1 minute until golden.
3. Slowly whisk in apple cider and chicken broth.
4. Add sage, salt, and pepper.
5. Simmer 5–7 minutes, stirring, until thickened.
6. Strain if desired and serve warm over turkey and potatoes.

Tip: I whisk in a splash of cold cider at the end — it keeps the gravy silky and lets me fix the thickness in seconds.

Turkey Shepherd's Pie

Leftover turkey, vegetables, and gravy tucked under a fluffy mashed potato topping make the ultimate day-after dinner. This shepherd's pie turns holiday leftovers into a whole new meal, so nothing goes to waste. It bakes up golden and bubbling, and it is pure comfort.

Ingredients

• 3 cups leftover turkey, shredded
• 2 cups leftover vegetables or frozen mixed vegetables
• 1 1/2 cups leftover gravy or chicken broth
• 3 cups mashed potatoes
• 1 tablespoon butter
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Stir turkey, vegetables, gravy, and thyme together.
3. Spread the turkey mixture evenly in the baking dish.
4. Spoon mashed potatoes over the top and smooth with a fork.
5. Sprinkle with cheese and dot with butter.
6. Bake 25–30 minutes until bubbling and golden on top.

Baked Macaroni Cheese

Creamy, golden baked macaroni and cheese is the side dish kids and adults both fight over. Elbow pasta and cheddar are wonderfully cheap, and a crunchy breadcrumb topping makes it feel special. It bakes in one dish, feeds a crowd, and disappears fast at any holiday table.

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup flour
• 3 cups milk
• 3 cups shredded cheddar cheese
• 1 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/2 cup breadcrumbs

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook macaroni until just tender, then drain.
3. Melt butter, whisk in flour, and slowly add milk until thick.
4. Stir in cheese, mustard powder, and salt until melted.
5. Combine sauce with macaroni and pour into the baking dish.
6. Top with breadcrumbs and bake 25 minutes until golden and bubbling.

Roasted Root Vegetables

Carrots, parsnips, and sweet potatoes roasted with rosemary and honey turn sweet and caramelized in the oven. Root vegetables are some of the cheapest produce you can buy, and a big sheet pan of them feeds a crowd. Their warm colors make the holiday table look abundant.

Ingredients

• 2 pounds mixed root vegetables (carrots, parsnips, sweet potatoes)
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Toss vegetables with olive oil, honey, rosemary, salt, and pepper.
3. Spread in a single layer without crowding the pan.
4. Roast 30–35 minutes, turning once, until tender and caramelized.
5. Drizzle with balsamic vinegar and serve warm.

Sausage Apple Stuffing

Savory sausage, sweet apples, and toasted bread cubes make a stuffing that is both hearty and festive. The sweet-savory combination is a holiday favorite, and one pan feeds a crowd for very little money. The top bakes up crisp while the center stays soft and flavorful.

Ingredients

• 1 pound pork sausage
• 8 cups cubed day-old bread
• 2 apples, diced
• 1 onion, diced
• 2 celery stalks, diced
• 1 tablespoon dried sage
• 2 cups chicken broth
• 2 eggs, beaten

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Brown sausage in a skillet, breaking it into crumbles.
3. Add onion, celery, and apples, cooking until softened.
4. Toss bread cubes with the sausage mixture and sage.
5. Whisk broth and eggs, then pour over the bread mixture.
6. Bake 35–40 minutes until golden and set in the center.

Pumpkin Pie Bars

All the spiced, creamy flavor of pumpkin pie in easy-to-slice bars with a buttery shortbread crust. They feed a crowd, cost far less than a bakery pie, and travel well to potlucks. A dollop of whipped cream on top makes them taste like the holidays.

Ingredients

• 1 1/2 cups flour
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 can (15 ounces) pumpkin puree
• 1 can (14 ounces) sweetened condensed milk
• 2 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and line a 9×13-inch pan with parchment.
2. Mix flour, butter, and sugar into a crumbly dough and press into the pan.
3. Bake the crust 15 minutes until lightly golden.
4. Whisk pumpkin, condensed milk, eggs, cinnamon, ginger, and vanilla.
5. Pour filling over the hot crust.
6. Bake 30–35 minutes until set, then cool and chill before slicing.

Tip: I chill the bars overnight — they slice cleanly and the flavors settle beautifully by the next day.

Pecan Pie Bites

Mini pecan pie bites pack all the gooey, nutty sweetness of the classic pie into one-bite treats. A simple press-in crust and a quick filling make them easy, and they stretch one batch of pecans into dozens of servings. They are perfect for dessert tables and holiday cookie trays.

Ingredients

• 1 cup flour
• 1/2 cup butter, softened
• 1/4 cup brown sugar
• 1 cup chopped pecans
• 1/2 cup corn syrup
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease a mini muffin pan.
2. Mix flour, butter, and brown sugar into a soft dough.
3. Press dough into each muffin cup to form a crust.
4. Whisk pecans, corn syrup, brown sugar, egg, and vanilla.
5. Spoon filling into each crust.
6. Bake 18–20 minutes until set, then cool before removing.

Cinnamon Apple Crisp

Warm cinnamon apples bubbling under a buttery oat crumble are the coziest way to end the meal. Apples are affordable and in season, and this crisp comes together with pantry staples in minutes. Serve it warm with vanilla ice cream for a dessert everyone remembers.

Ingredients

• 6 apples, peeled and sliced
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter, cold and cubed

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Toss apples with lemon juice, sugar, and cinnamon.
3. Spread apples evenly in the baking dish.
4. Mix oats, flour, brown sugar, and butter into a crumbly topping.
5. Sprinkle topping over the apples.
6. Bake 35–40 minutes until golden and bubbling.

Conclusion

This collection of budget friendly Thanksgiving dinner recipes shows that a warm, generous holiday table does not need a big price tag. With smart swaps, seasonal produce, and a little planning, you can serve a feast that feels special, tastes incredible, and leaves room in your budget for the little extras that make the day shine. I have seen how simple recipes like these can turn an ordinary evening into a celebration everyone remembers. Pick your favorites, make a list, and enjoy every bite. Save this post on Pinterest so you can find it again next year, and share it with a friend who loves a good deal as much as a good meal!