Easy & Cheap Thanksgiving Recipes for a Filling Holiday Table
A generous Thanksgiving meal doesn’t need costly ingredients or complicated cooking. These easy & cheap Thanksgiving recipes turn familiar pantry staples into three crowd-pleasers: creamy baked mac and cheese, warm cornbread, and turkey soup made with cooked leftovers.
Each recipe has clear steps and room for simple swaps. Check your pantry first, then make a menu that fits the ingredients you have and the time available.
Build Easy & Cheap Thanksgiving Recipes Around Pantry Staples
Shop your pantry before buying
Check for pasta, flour, cornmeal, broth, butter, and seasonings before heading to the store. You may already have several recipe basics on hand. When you do shop, compare unit prices and consider store brands where they suit your needs.
Make ingredients work across the meal
Milk and butter go into the mac and cheese and cornbread, while broth anchors the soup. Basic seasonings help flavor all three dishes. Plan quantities around the recipes, and use cooked turkey left from the holiday meal rather than buying extra meat just for soup.
Make classic baked mac and cheese with an easy, creamy sauce
Gather the ingredients
This recipe makes about 8 servings. You’ll need 1 pound elbow macaroni; 4 tablespoons butter; ¼ cup all-purpose flour; 3 cups milk; 3 cups shredded cheddar, about 12 ounces; 1 teaspoon salt, or to taste; ½ teaspoon mustard powder; and ¼ teaspoon black pepper. For an optional topping, mix ½ cup breadcrumbs with 1 tablespoon melted butter.
Shred cheddar from a block if that’s what you have. The breadcrumb topping is optional, so leave it off for a simpler finish.
Bake until bubbly and golden
Heat the oven to 350°F and grease a baking dish. Boil the macaroni in salted water until just under al dente, then drain. It will continue to cook in the oven, and starting with firm pasta helps it hold its shape.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook briefly, then gradually whisk in the milk. Stir as the sauce thickens. Add the cheddar, salt, mustard powder, and pepper; stir until smooth.
Fold in the pasta and transfer the mixture to the dish. Add the breadcrumb topping, if using, and bake for 20–25 minutes, until hot and bubbling.
Swap pasta or skip the topping
Use another short pasta shape if you don’t have elbows. Keep the rest of the recipe the same, and check the pasta as it cooks since shapes can vary. Leaving off the topping saves a step and keeps the dish soft on top.
Bake simple cornbread with everyday ingredients
Mix a quick batter
This recipe makes about 9 squares. Measure out 1 cup cornmeal; 1 cup all-purpose flour; ¼ cup sugar, optional or adjusted to taste; 1 tablespoon baking powder; and ½ teaspoon salt. You’ll also need 1 cup milk, 1 large egg, and ¼ cup neutral oil or melted butter.
Heat the oven to 400°F and grease an 8-inch square pan. In a bowl, whisk the cornmeal, flour, sugar, baking powder, and salt. In a second bowl, whisk the milk, egg, and oil or melted butter.
Bake and serve warm
Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix; too much stirring can make the cornbread tough. Pour the batter into the pan and bake for 18–22 minutes.
The top should look golden, and a toothpick inserted in the center should come out clean. Cool the cornbread briefly, cut it into squares, and serve warm. For a small change, fold in a little shredded cheddar or chopped jalapeño. Plain cornbread keeps the prep simple.
Turn cooked turkey into a comforting soup
Gather turkey, vegetables, and broth
This soup makes about 6 servings. Set out 2 tablespoons oil or butter; 1 diced medium onion; 2 sliced carrots; 2 sliced celery stalks; 2 minced garlic cloves; and 8 cups chicken or turkey broth. You’ll also need 2 cups cooked, shredded or diced turkey; 1 teaspoon dried thyme; 1 bay leaf; 1 cup egg noodles; salt and black pepper to taste; and, if you like, 1–2 cups frozen mixed vegetables.
Use turkey that’s already cooked, not raw poultry. If you swap in rice for the noodles, cook it according to the type and package directions; the cooking time will differ.
Simmer until tender
Warm the oil or butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook until they begin to soften. Stir in the garlic and thyme, then pour in the broth and add the bay leaf. Bring the soup to a simmer.
Add the noodles and cook according to the package directions. Stir in the cooked turkey and frozen vegetables, if using, during the last few minutes. Simmer until the turkey is hot and the vegetables are tender. Remove the bay leaf, season with salt and pepper, and serve.
Store and reheat leftovers safely
Noodles absorb broth as the soup sits, so add a little extra broth when reheating if needed. The USDA advises refrigerating perishable leftovers within 2 hours and using them within 3–4 days. Store soup in shallow containers to help it cool faster, and reheat leftovers to 165°F.
Bring the Thanksgiving meal together with simple timing
Plan oven and stovetop tasks
Read each recipe through before you start, and allow time for the oven to heat. The cornbread bakes at 400°F, while the mac and cheese bakes at 350°F. Bake the cornbread first, then lower the oven temperature for the mac and cheese; make the soup on the stovetop while the oven is in use.
Serve now and save some for later
Offer the cornbread with the turkey soup, and serve the mac and cheese as a hearty side. Once the meal is over, portion leftovers promptly and refrigerate them within 2 hours. The soup can make a useful separate meal after Thanksgiving.
Serve a comforting Thanksgiving meal without overspending
Classic mac and cheese makes a filling side, cornbread brings a warm bite, and turkey soup puts cooked turkey to good use. Each recipe relies on familiar ingredients and straightforward steps, with simple options for what you have on hand.
Check your pantry, choose the dishes that fit your meal, and save leftovers safely. A welcoming Thanksgiving table can start with a few well-used staples.