KUSA - David Bondarchuck with Scratch Catering Services showed 9NEWS how to put a Thanksgiving meal together for a fraction of what the average American usually spends.
Bondarchuck made a honey-orange-glazed turkey, Thanksgiving rice, homemade cranberry sauce, baked sweet potatoes, citrus-steamed green beans and a chocolate pecan pie.
Aside from the chocolate pecan pie, everything is gluten-free.
Bondarchuck purchased all of the items at King Soopers and spent a total of $25.87 to feed ten people.
You can try making Bondarchuck's Thanksgiving meal by following these recipes:
3 cups fresh cranberries, picked over and cleaned
1 & 1/2 cups sugar
1/3 cup orange juice
Zest of 1 orange
1.) Set oven to 315 degrees.
2.) In a 8x8 baking dish carefully toss together sugar, zest and fresh cranberries
3.) Bake covered for 1 hour.
4.) Remove from oven stir sugar and cranberries carefully. (As not to break or burst the cooked berries)
5.) Stir in the orange juice to deglazed the pan and dissolve remaining sugar. Once all combined, pour into jars and store in refrigerator.
Serve room temp
Steamed Citrus Green Beans
2 pounds fresh green beans, ends cut, and picked over
Olive oil for drizzling
1/2 Fresh Lemon
In a steamer, steam green beans to your liking, al dente, or soft
remove from steamer carefully as not to burn yourself.
Drizzle lightly with olive oil, and salt to taste, serve hot, and squeeze a 1/2 lemon quartered all over the green beans.
Chocolate Pecan Pie
1 pie crust
1 cup Light Corn Syrup
1 cup brown sugar
3 eggs beaten1/3 cup melted butter
1/3 teaspoon Kosher Salt
1 teaspoon vanilla extract
1/2 cup Pecan Halves
3/4 cup bittersweet Chocolate Chips
Mix all filling ingredients together and pour into un-baked pie crust. Bake pie at 350 for 1 hour serve room temp.
Honey-Orange Glazed Turkey
1-13-15 pound turkey
1 pound butter
1 1/2 gallon of orange juice
Fresh Orange zest
Salt and pepper
1/2 cup honey
Rinse and pat dry turkey
Remove any and all plastic and Turkey parts from bird (Pop-ups, inner neck and gizzards.)
Rub zest under the skin on the meat, careful not to tear the skin.
Quarter the zested orange and stuff it in the cavity.
Truss the bird,
Using room temperature Butter, slather the bird in one full stick of butter.
Prepare basting liquid: melt remaining 3 sticks of butter, and 1/2 gallon of orange juice
Roast Turkey at 425 degrees for 45 minutes. Basting every 15 minutes.
Reduce oven temperature to 350 and continue basting every 30 minutes.
Pull Turkey from oven when a thermometer is inserted into the thickest part of the thigh and the temperature reads 165 degrees.
Allow bird to rest 30 minutes before carving, before serving heat 1/2 cup honey and using a pastry bush liberally brush the otter skin of the turkey.
Carve and Serve
Baked Sweet Potatoes with Sweet-Spiced Butter
2 sticks of room temp butter
1/3 cup Brown Sugar
Dash of Nutmeg
1 teaspoon Cinnamon
Mix butter, brown sugar, nutmeg, and cinnamon until fully incorporated and set aside.
Scrub Clean the Sweet Potatoes and remove any roots.
(Do not use sweet potatoes with excessive eyes, or bad spots.)
Wrap in individual sheets of foil and bake sweet potatoes at 350 degrees for 1 hour, or until soft to the touch.
Remove potatoes from oven and leave in foil until time to serve.
Serve with Spiced Butter
1/4 cup chopped pecans
Salt and pepper to taste
1 cup dried cranberries
1 and 1/2 cup orange juice
4 cups of dried long grain white rice-prepared to the package directions
6 Tablespoons Butter
1 medium yellow onion
1 teaspoon dried thyme leaves
1 and 1/2 Tablespoons dried Sweet Basil
In a stove top skillet toast pecan until hot and fragrant but not burned. Remove from heat and set aside.
Soak dried cranberries in orange juice and heat until plump and most liquid is absorbed.
Saute diced onion in butter until soft and translucent.
Toss all ingredients together.
Taste the dish and add salt and pepper as needed.
Serve hot as a side dish on a large platter.
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