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Before you take off for Thanksgiving break, hosting a “Friendsgiving” feast is the perfect way to celebrate the season with friends and co-workers before the holiday arrives. Here are a few helpful tips on how to make your gathering a success.
Share the wealth.
During this season of Thanksgiving, make sure to distribute the work evenly. A potluck is the perfect way to throw a successful meal on a budget. By asking everyone to bring a little something to share, you can cut your spending and preparation time by more than half. As an added bonus, this also allows your guest to feel more included in the party planning.
Be anything but traditional.
One of the most expensive dishes of the traditional Thanksgiving dinner is the turkey. To bring down the cost of your feast, go with something smaller and more affordable such as a roasted chicken. You could serve one or two birds to your guests and still spend less than the cost of purchasing and roasting a turkey on your own.
Also, if time is limited with finals right around the corner, trim some of the fat by purchasing a cooked rotisserie chicken from a local deli or grocery store.
Change the menu.
Since Friendsgiving is usually way less stressful than Thanksgiving, feel free to change the old-fashioned menu for something much more manageable. Instead of a Thanksgiving meal with green bean casserole and a complex stuffing recipe, try something different, like turkey tacos (see recipe below). This recipe asks for fewer and more affordable ingredients and does not call for all of the fixings of a traditional Thanksgiving dinner. Serve with a light side salad and citrus-based vinaigrette, and you are all set. Oh, and don’t forget the chips and salsa!
Use these tips when budgeting your Friendsgiving holiday and it will surely be a success.
Mexican Turkey Tacos
Tacos, hard or soft shelled
Roasted Turkey (white or dark meat), shredded
¼ Cup Cilantro, finely chopped
½ Cup Cabbage, roughly chopped
Favorite Red Salsa or Salsa Verde
Pickled Radishes (optional) : One Bunch of radishes, halved and thinly slices
½ Cup of White Distilled Vinegar
A pinch of sugar
Salt to taste
First, in a separate bowl, mix cilantro and chopped cabbage evenly and set aside.
In a hot pan over medium heat, warm and toast corn tortillas on either side. Make sure they are still soft to touch.
On a separate plate, top toasted corn tortillas with a liberal portion of shredded roasted turkey meat. Then, add a small handful of cilantro and cabbage mixture over each individual taco. Squeeze fresh lime juice and add a dollop of salsa over each taco. Serve immediately.
Pickled Radishes (optional)
In a separate bowl, place halved and thinly sliced radishes, and pour the white distilled vinegar over top. Sprinkle with a pinch of sugar. Add salt to taste. Lightly toss radishes in vinegar and set in a cool dry place or in the refrigerator for at least three hours.
When plating tacos, place a few pickled radishes directly on the top or on the side.
Serve with Mexican sweet bread (pan dulce) and pumpkin spice lattes for dessert.