How to make thanksgiving dinner in a dorm room

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Thanksgiving is a holiday all about family time, giving thanks and delicious food. However, for some students, Boise State is their home this year and thus they will be celebrating here. For dorm-dwellers who don’t have access to a conventional oven or kitchen, cooking a feast-worthy meal may be difficult.

To help out those students, here’s a how-to guide for an inexpensive Thanksgiving in the dorm. The most complex kitchen tool necessary for this meal is the average turkey-sized microwave.

Main course:

Small roasted chicken

Take a trip to your near by supermarket and grab a small five to six pound full rotisserie chicken. This should serve four to seven students as an impromptu turkey.



Store-bought stuffing mix and seasoning

Olive oil


Celery, chopped

Apple, chopped

Follow directions on store-bought stuff-ing mix and add ingredients as needed.



Sweet or russet potatoes

Salt and pepper (ILC or Cafeterias)

Olive oil

Paper towels

Microwave safe bowl

Optional: sour cream and sliced chives

First wash the potatoes thoroughly. Take a fork and poke a good amount of holes around the potatoes. (This step insures that the potatoes don’t explode.) Then, on a microwave-safe plate, place a paper towel down and put the potatoes on top. Cook for five minutes and then flip to cook for five more. Then they can be wrapped in tinfoil and left as is. For a second option, grab a fork and mash the cooked potatoes before serving. With either method of preparation, they are then ready to serve with the option of adding sour cream and chives.

Green beans:


Bag of green beans

Sliced almonds

Salt and pepper (ILC or Cafeterias)

Olive oil

Microwave-safe bowl

Place green beans in a microwave-safe bowl three-quarters full of water. Cook on high for five minutes or until tender. Then, drain the water out of the bowl. Add a tablespoon of olive oil, pinch of salt and pepper and the almonds.

Cranberry Sauce:


10 oz. bag of cranberries or thawed

⅓ cup of sugar

Optional: one orange, Fridge, Bowl.

In a microwave safe bowl, add cranberries, sugar and zest from the optional orange. Cover the dish in plastic wrap as the cranberries will explode. Microwave on high for about four minutes or until the mixture is boiling and the cranberries have softened. Next, mash the mixture to help the rest of the cranberries burst. Place the bowl back in the microwave for three minutes so that all cranberries have cooked. Lastly, stir the cranberry sauce, garnish if necessary, and place in the fridge until serving.


No bake pumpkin brownie cookies: 


1 package (18.4 ounces*) brownie mix

1/3-1/2 cup canned pumpkin (not       pumpkin pie filling)

3/4 cup milk chocolate chips

Optional: 1/2 teaspoon pumpkin pie

In a large bowl, (it doesn’t need to be microwave-safe), combine the brownie mix, canned pumpkin and pumpkin pie spice. The canned pumpkin can come in multiple different consistencies. If it is too watery, you may need less (⅓ cup). However, if it is thicker, then you need more (½ cup). Start with a ½ teaspoon of pumpkin spice and increase depending on how much pumpkin flavor you want. Once the mixture appears like cookie dough, try it to see if it needs more pumpkin flavor, and then add chocolate chips. Now it’s ready to eat. If they are for after your Thanksgiving meal, you may want to form them into cookies and place them in the fridge until it is time for dessert.


Spiced cider:


Apple juice or cider

mulling spices

Pick up some cider or apple juice at your local grocery store along with some mulling spice tea. Heat the cider in the microwave and add a tea bag or two. Drink while warm for a nice fall drink to go along with your Thanksgiving meal.

It may not be mom-worthy cooking, but this meal may be just what the average student stuck on campus needs to feel more at home in Boise this Thanksgiving break. It’s time to clean the ramen out of the micowave and start cooking.


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