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November 23, 2010

The cost of a Thanksgiving dinner

The American Farm Bureau Federation has tracked the average cost of a classic Thanksgiving meal since 1986. The price of menu items increased about 1.3 percent overall this year, bringing the total cost of a meal that would feed 10 people (with plenty for leftovers) to $43.47. This year's estimate is actually $1.14 cheaper than what shoppers paid two years ago.

Here, in photo-gallery form, are the independent, non-governmental organization's estimates of the ingredients of the traditional Thanksgiving meal.

Posted by Richard Gorelick at 12:16 PM | | Comments (5)
Categories: Thanksgiving
        

Comments

Sure, if you're serving Stovers microwave turkey dinners and Steel Reserve. If Thanksgiving only cost $44, I'd have it every week. Mmm, drumsticks.

Sam, you're invited to my place. We're having turkey Hot Pockets, Sour Cream & Onion Pringles, Funyun casserole, & Cheesy Blasters. That makes more room in the budget for Four Lokos! Plus something that Lobster Girl calls a Pilgrim cocktail ( Purple Drank, Dimetap & SoCo). It's gonna be a wonderful gas station Thanksgiving. Plus fireworks!

Nothing here about the price of sauerkraut. You can't gauge the price of a proper Thanksgiving dinner without factoring in the sauerkraut.

They are obviously not Italians shopping at Whole Foods! I'm embarrassed to say that I bought as much in cheese alone (and that was just for me to nibble on as Thanksgiving dinner was cooking!).

My bird is sitting in brine right now. Can't wait. Happy Thanksgiving, everyone!

Ways to Torture Hippies Working at Whole Foods today – Ask where is the Cool Whip, organic mouse traps, vegan shampoo & tofu scungilli. Also insist that you bought Tofurkey jerky the last time you were here but can't remember where it is.

Follow me on Twitter and Facebook for more helliday fun.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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