The sour economy has done wonders for improving home cooking skills, prompting many of us to cook from scratch to save a little scratch. But for a big holiday meal such as Thanksgiving, doing it yourself isn’t always the most practical or cost-effective way to go.

For one thing, says cookbook author Barbara Kafka, there is only so much oven and stovetop space in most kitchens, which makes it difficult to prepare the whole meal without creating a traffic jam.

Also, while some holiday dishes undoubtedly are better made from scratch, the quality and cost of many ready-made items has improved, says Kate Merker, associate food editor for Real Simple magazine.

The trick of balancing economy and good taste is knowing what to do and what to buy.

When in comes to the turkey, Kafka says she always roasts her own because it’s relatively easy to do, it’s generally inexpensive, and the meat is more likely to be moist.

Merker feels the same about the gravy.

But there are many parts of the meal that can be bought inexpensively and that you would be hard-pressed to do better on your own.

Baking is one thing that you can definitely leave to the professionals, says Kafka. Baking is time consuming and easier to mess up.

If you do want to bake, Kafka recommends cornbread. It’s easy, fast, inexpensive and stays moist even when made ahead.

Merker adds that for dessert, purchased pies can be quite good. Or for semi-homemade feel, pick up frozen pie crust.

An apple pie can be made with five or six large apples, a little butter and a few spices, all of which are pretty inexpensive.

Pumpkin pie is easy as well if you use a pre-made crust and buy pre-seasoned canned pumpkin pie mix.

For some of the other dishes in the Thanksgiving meal, Merker suggests using inexpensive and convenient store-bought items as a starting point, then fixing them up with fresh ingredients at home.

Stuffing mixes are perfect for doctoring up.

“They’re not all that bad,” Merker said. “Extra sautéed onions and a whole lot of chopped fresh herbs can lift up many packaged varieties.”

Kate Hays, chef and owner of Dish Catering in Burlington, Vt., says that while vegetable sides are inexpensive, quick and easy to prepare at home, she loves sprucing up prepared items by adding a few key ingredients.

Frozen vegetables are excellent quality and usually much cheaper (and quicker to cook) than fresh.

To make an easy and luxurious creamed corn, add reduced heavy cream to thawed corn niblets, then season with salt and pepper, top with shredded cheddar or pepper Jack cheese, and broil until golden-brown and bubbling.

As for starchy vegetable sides, Merker says she would always vote for making them from scratch.

Potatoes are inexpensive and can go a long way. Plus, she says, mashed potatoes can be made ahead and reheated. Roasted potatoes usually are just as good at room temperature.

As for cranberry sauce, though it’s easy to make, Kafka says forget about it.

“Ninety-five percent of Americans were brought up on canned, and in my family, they won’t accept anything else!”

Honey Corn Muffins

A blend of buttermilk and honey make these easy-to-prep corn muffins exceptionally sweet and tender. The muffins can be made a day ahead and stored in an airtight container at room temperature. Use any leftover buttermilk to make creamy dressings, fluffy pancakes or even a tangy smoothie.

1 1/4 cups all-purpose flour

3/4 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

2 large eggs

1 cup buttermilk

1/3 cup honey

4 tablespoons unsalted butter, melted

Heat the oven to 375 degrees. Coat a 12-cup muffin tin with cooking spray.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and baking soda.

In a large bowl, whisk together the eggs, buttermilk, honey and melted butter. Add the flour mixture and stir to combine.

Divide the batter among the muffin cups and bake until golden brown and a toothpick inserted at the center of a muffin comes out clean, about 30 to 35 minutes.

(Recipe from the November 2009 issue of Real Simple)

Yield: 12 servings

Per serving: 150 cal (43 from fat), 5 g total fat, (3 g saturated), 41 mg chol, 23 g carbo, 4 g pro, 342 mg sodium, 1 g dietary fiber

Green Beans With Hazelnuts and Gorgonzola

Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays. Here they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like.

2 pounds green beans, trimmed

1 1/2 tablespoons butter

1/2 cup chopped hazelnuts

1/2 cup crumbled Gorgonzola cheese

Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil. Add the green beans, return to a boil and cook for 3 to 4 minutes, or until bright green and crisp. Drain well and set aside.

Return the pot to medium-high. Add the butter and hazelnuts and stir until the nuts are lightly toasted and fragrant, about 2 to 3 minutes. Add the green beans and stir until heated through.

Remove the pan from the heat. Add the cheese and toss until melted. Season with salt and pepper.

Yield: 8 servings

Per serving: 122 cal (76 from fat), 9 g total fat, (3 g saturated), 12 mg chol, 7 g carbo, 4 g pro, 363 mg sodium, 4 g dietary fiber

Caramelized Onions With Thyme

Traditional cranberry sauce alongside the turkey is a must at Thanksgiving. But that doesn’t mean you can’t offer other condiments as well. Caramelized onions with thyme are made mostly from simple ingredients you’re likely to have on hand. For a big meal like Thanksgiving, buy bagged onions, which generally cost less per pound than if you buy them loose.

2 tablespoons olive oil

6 yellow onions, sliced

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup dry white wine

1 tablespoon white wine vinegar

1 tablespoon fresh thyme

In a large saucepan over medium-high, heat the oil. Add the onions, salt and pepper, then cook, covered, stirring often, until soft, about 15 minutes. Uncover, reduce heat to medium, and cook, stirring occasionally, until the onions are a rich golden brown, about another 12 to 15 minutes.

Add the wine and cook, stirring occasionally, until it evaporates, 4 to 5 minutes. Stir in the vinegar and thyme. Serve warm or at room temperature.

Yield: 8 servings

Per serving: 77 cal (32 from fat), 4 g total fat, (1 g saturated), 0 mg chol, 8 g carbo, 1 g pro, 243 mg sodium, 1 g dietary fiber

(Recipe from the November 2009 issue of Real Simple magazine)