The Forty-Dollar Feast

This Thanksgiving, treat 12 lucky guests to a slightly untraditional but delicious meal for less than $40. Whether guests bring a dish or you prepare the entire meal, this menu is foolproof and uncomplicated.

At Thanksgiving I prefer a fresh turkey, but a frozen turkey makes a very good buy--the price per pound is generally lower. We based our calculations for this meal on a turkey price of 99 cents per pound, but watch the supermarket food ads for special turkey giveaways.

To keep the budget on track, buy fresh seasonal vegetables--figure a pound of each will feed four. Vegetables with a price of 69 cents a pound--perhaps cauliflower, broccoli, Brussels sprouts or even lettuce--are perfect, depending on availability, price and personal preference. Rather than the usual candied yams, mashed white potatoes with fennel are an easy alternative.

The pumpkin-orange cake uses mostly on-hand ingredients and takes minutes to prepare. It is a simple and tasty finish to the meal.

Pre-meal nibbles are expensive and filling, so I generally serve nothing more than toasted almonds when my guests arrive. That way the guests are hungry when they sit down and do justice to the meal.

This foolproof method for cooking turkey perfumes the bird with a subtle aroma and flavor of clove, cinnamon, allspice and other spices found in pickling spice, and the roast-poach method of cooking gives a moist, flavorful bird. The recipe comes from David SooHoo, owner-chef of Sacramento’s C hinois East-West restaurant. Because of the cooking technique, David doesn’t recommend stuffing the bird. Instead, make your favorite stuffing and cook it separately.

ROAST-POACHED TURKEY 2 large onions, coarsely chopped 3 large carrots, cut in chunks 6 stalks celery, cut in chunks 1 (14- to 16-pound) turkey Salt, pepper Bunch parsley, optional 1/4 cup oil, optional 1/4 cup pickling spice 4 cups white wine, broth or water, warmed 4 cups broth or water, warmed Additional water or broth, if necessary

Spread onions, carrots and celery evenly on bottom of large roasting pan. Rub turkey with salt and pepper to taste. Let stand 1 hour.

Place turkey breast down on top of vegetables in roasting pan. Place parsley in cavity and rub 1 or 2 tablespoons oil on breast. Roast at 475 degrees 15 minutes. Turn bird over, rub with remaining oil and roast another 15 minutes.

Reduce oven temperature to 350 degrees. Add pickling spice and liquid until it is as high as pan will allow. Lay foil loosely over turkey and poach 1 1/2 hours.

For gravy, remove turkey from broth. Strain liquid and skim fat. Take 5 cups strained liquid and boil until reduced to 4 cups. Thicken, if desired, with few tablespoons flour incorporated with equal amount butter. Add to broth. Simmer few minutes and serve. Makes 12 servings.

Each serving contains about: 600 calories; 500 mg sodium; 214 mg cholesterol; 27 grams fat; 6 grams carbohydrates; 67 grams protein; 0.54 gram fiber.

Mark Malicki is the chef at Iron Horse Winery in Sebastopol. His recipe for mashed potatoes uses fresh fennel and garlic to give a luscious and delicate flavor. If fennel is not available, use garlic or onions. Though Mark’s recipe calls for heavy cream, low or nonfat milk will work to give a less fat-rich dish.

MASHED POTATOES WITH FENNEL 1 1/2 pounds fresh fennel 4 pounds potatoes, peeled and quartered 8 cloves garlic, peeled Salt Water 1/2 cup olive oil 1 cup whipping cream, or low or non-fat milk, warmed Pepper

Cut fennel bulb in quarters. Put fennel, potatoes, garlic and 2 teaspoons salt in large pot with enough water to cover. Cook until tender, 15 to 20 minutes. Heat cream. Mash vegetables and add oil slowly. Slowly add warmed cream and mix to desired consistency. Season to taste with salt and pepper. Makes 12 servings.

Each serving contains about:

286 calories; 440 mg sodium; 27 mg cholesterol; 17 grams fat; 31 grams carbohydrates; 5 grams protein; 0.98 gram fiber.

This chutney is from Charles Saunders, owner-chef of Eastside Oyster Bar & Grill in Sonoma. If fresh pineapple is unavailable or beyond your price, use the canned variety packed in its own juice. The jalapeno chile gives it a kick. Make it a day before it’s needed so the flavors can meld.

CRANBERRY AND PINEAPPLE CHUTNEY 1/2 cup water 3/4 cup sugar 1 (1-pound) bag fresh cranberries 1 pineapple, peeled and cut in medium dice or 2 (1-pound) cans pineapple chunks, packed in juice, drained 1 orange, peeled, seeded and diced, or 1 apple, cored and chopped 1/4 cup finely diced red onion 1 jalapeno chile, stemmed, seeded and minced 1/4 cup cilantro, chopped 1/4 cup lime juice 1/4 cup toasted almonds or walnuts, chopped, optional Salt, pepper

Bring water and sugar to boil in large saucepan. Add cranberries, bring to boil, cover and lower heat to simmer. Cook 6 to 8 minutes or until cranberries pop. Strain and reserve liquid. Return liquid to saucepan and boil to reduce to about 3/4 cup. Cool.

Add pineapple, orange, onion, chile, cilantro, lime juice, almonds and cooled liquid to cranberries. Season to taste with salt and pepper. Serve chilled or at room temperature. Makes 4 cups, about 12 servings.

Each serving contains about: 115 calories; 27 mg sodium; 0 cholesterol; 2 grams fat; 26 grams carbohydrates; 1 gram protein; 1 gram fiber.

Michael Hirschberg, executive chef-owner of Ristorante Siena in Santa Rosa, remembers this dish as a favorite during Thanksgiving dinner at his grandmother’s house in Pennsylvania.

BAKED BANANAS 1 cup brown sugar, packed 1/4 cup butter 1 cup water Dash salt 1 lemon, zest and juice 6 bananas, just underripe, not speckled or green

In small saucepan, bring sugar, butter, water, salt and lemon juice to boil. Cook briefly until syrupy. Add lemon zest.

Peel bananas and cut in 1/2 lengthwise. Place cut side down in lightly buttered glass baking dish. Do not overlap. Pour on syrup. Bake at 300 degrees 10 minutes. Baste and cook another 10 minutes. Baste again and cook 10 minutes. Serve with syrup. Makes 12 servings.

Each serving contains about: 132 calories; 63 mg sodium; 10 mg cholesterol; 4 grams fat; 25 grams carbohydrates; 1 gram protein; 0.28 gram fiber.

This easy cake is a lighter alternative to the usual rich pumpkin pie. It’s dense because of the pumpkin and works well with the sweet baked bananas.

PUMPKIN-ORANGE SPICE CAKE 3/4 cup butter 2 cups flour 1 cup sugar 1 teaspoon baking soda 2 teaspoons pumpkin pie spice Zest of 1 orange 1 cup canned pumpkin 1 egg, lightly beaten 1 1/4 cups buttermilk 1 cup raisins, optional 1/3 cup walnuts, chopped 1/3 cup chocolate chips, coarsely chopped

Combine butter, flour and sugar in bowl and, with hands, rub to crumbs. Add baking soda, pumpkin pie spice and orange zest. Gently mix.

Mix pumpkin, egg and buttermilk together. Add to dry ingredients with raisins and walnuts. Gently stir with fork to incorporate liquid. Do not overmix.

Pour into greased 15x10-inch jelly roll pan and gently spread. Sprinkle chocolate chips on top. Bake at 375 degrees 25 minutes or until cake springs back when lightly touched. Makes 24 large servings.

Each serving contains about: 108 calories; 27 mg sodium; 12 mg cholesterol; 3 grams fat; 19 grams carbohydrates; 2 grams protein; 0.29 gram fiber.