Meat, dairy and vegetable prices have risen dramatically, reflecting higher shipping and livestock feeding costs. Americans today pay 20 percent to 50 percent more for some groceries than they did this time last year, experts say.
These are tough times, and they'll get only tougher in the weeks to come as demand for typical Thanksgiving fare pushes prices even higher.
Chefs say that turkey could go up 50 to 75 cents a pound, while out-of-season asparagus and berries could double.
But you can put a lavish spread on the table and not go broke in the process. Heck, you can even save money - making this your least expensive Thanksgiving dinner yet!
We sought advice from chefs, grocery gurus, wine pros and decorating mavens to help you create the ultimate dinner. Watching for store specials, cutting back on pricey ingredients, consulting in-store experts - there are so many ways to cut costs but keep the quality.
Talkin' turkey
It's hard to have a Thanksgiving feast without the all-American bird. If shelling out $40 or $50 for a turkey is not an option:
_ Consult your in-store butcher. In many grocery stores, such as Whole Foods, butchers can cut turkey pieces to order.
Instead of a whole bird, order just a breast and parts. Once the bird goes to the table, it's often already carved. Who will know the difference?
_ Pre-order a smaller turkey at your local farmer's market, then substitute a few turkey parts to make up the difference.
At Godshall's Poultry, in the Reading Terminal Market, owner Dean Frankenfield says that dark meat is always cheaper than white, so opt for thighs instead of a breast. Or try a turkey ham, a cheaper alternative altogether.
