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We have had some brutally cold snowy weather already here in NE Ohio. I had my husband bring in a cooler from garage to use for the extra storage I needed for holiday leftovers, but I realized I didn't have enough ice for the cooler. Not to worry, there's enough ice hanging off of the gutters for a fresh batch every day, as much as needed. Problem solved!
By Peggy from Cortland, OH
If you make dressing for Thanksgiving, now is the time to start saving your good bread. Any pieces of leftover french bread, biscuit or cornbread, rolls, no matter how small, just put in a big zip lock bag. I use the gallon size, sometimes two of them, and pop the bread crumbs in the freezer. Come Thanksgiving Eve, just crumble them all, and put in oven until they are all slightly brown, just toasted.
Now when you get up in the morning, you have your bread crumbs all ready to make your dressing. All you need to do is brown up your celery, onion, bell pepper, green onions in a little oil, add along with your spices like sage, poultry seasoning and such. add enough chicken broth to moisten and bake.
Homemade cheap dressing.
This time of year I start letting the items in my freezer dwindle, and take time to clean it out so there will be plenty of room for holiday foods. I try to buy in bulk, so when I cook I fill my oven or can use large pots. I cook more than we need so that there will be some left to mark carefully and put in the freezer for our future. The secret is in the storage process - don't overcook, since you will have to microwave or warm the food later.