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5 Local Recipes to make Thanksgiving Even More Perfect!! | Darn Cheap Discounts

5 Local Recipes to make Thanksgiving Even More Perfect!!

Planning a Thanksgiving menu can be overwhelming. We all have our favorite recipes for staples, like Mashed Potatoes,Cranberry Sauce, and Stuffing, that we turn to year after year -- but it's also fun to shake up our holiday tables with new recipes, unexpected ingredients, and uncharted cooking methods.

Of course we turn to our favorite cookbooks -- the ones with pages so worn and splattered, only we can understand them -- but in these digital times, there's no better place to seek inspiration than the internet and the local townsfolk of Canal Fulton. With this in mind, we asked some of our local foodies to reveal their go-to Thanksgiving recipes. Welcome to Thanksgiving, 2.0.

Mary P. said her favorite recipe was her mothers turkey roast that has been passed down for 3 generations!!

 

Dirt Cheap Turkey

Ingredients

  • 1/4 pound (1 stick) unsalted butter
  • 1 lemon, zested and juiced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 fresh turkey (10 to 12 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 whole lemon, halved
  • 1 onion, quartered

 

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  • Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  • Slice the turkey and serve.

Ralph T. let us know that his favorite memory was his Grandmother making these amazing Mashed Potatoes in the kitchen every year.

Dirt Cheap Mashed Potatoes
  • 2 lb yukon gold potato
  • ½ cup whole milk
  • ½ cup heavy cream
  • 8 cloves garlic, crushed
  • ½ cup unsalted butter, cubed, cold
  • 2 teaspoons kosher salt
  • freshly ground black pepper, to taste
  • chive, finely chopped, for serving
  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
  • Cut the potatoes into 1-inch (2 cm) cubes.
  • Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
  • In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
  • Remove the pot from the heat and strain the cream through a fine mesh sieve.
  • Drain the potatoes in a colander and transfer back to the pot.
  • Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the cubed cold butter and salt. Stir to combine.
  • Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
  • Top with freshly ground black pepper and sprinkle with chives and serve.
  • Enjoy!

Marianne A. a local teacher let us know that every year she makes this spectacular stuffing for her husband and kids.

Dirt Cheap Stuffing
  • 6 cups torn chunks French, sourdough or country loaf, torn into bits (I use 2 7-ounce demi-baguettes)
  • 5 tablespoons unsalted butter
  • 1 large Spanish or sweet onion, chopped small
  • 1 large or 2 small stalks celery, diced small
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon table salt, plus more to taste
  • Freshly ground black pepper
  • 1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
  • 1/4 cup roughly chopped flat-leaf parsley
  • 3 sage leaves, minced
  • 1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
  • 1 large egg

 

  • Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
  • Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.
  • Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

Nick I. a local salesman gave us a great idea for a new version of Gravy that will fill your whole house with a addicting aroma.

Dirt Cheap Gravy
  • turkey wings, halved (about 3 pounds)
  • 2 medium onions, halved
  • 1 cup water
  • 8 cups reduced-sodium chicken broth, divided
  • 3/4 cup chopped carrots
  • 1/2 teaspoon dried thyme
  • 2 tablespoons butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon coarsely ground pepper
  • Preheat oven to 425°. Place turkey wings and onions in a roasting pan. Roast, uncovered, until well browned, about 1 hour. Transfer wings and onions to a 5-qt. slow cooker. Add water to pan, stirring to loosen browned bits. Add to slow cooker. Stir in 6 cups broth, carrots and thyme. Cook, covered, on low 4 hours.
  • Remove wings; discard or save for another use. Strain and discard vegetables from turkey stock; skim fat. In a 6-qt. stockpot, melt butter over medium-low heat; whisk in flour, pepper and remaining broth until smooth. Slowly whisk in stock; bring to a boil, stirring constantly. Reduce heat; simmer and stir until gravy reaches desired consistency.

Obviously I, Jacob E., couldn't write a blog about recipes without putting my own favorite in it, I have been using this for all occasions but Thanksgiving is a perfect time for......Pumpkin Magic Cake!!!

 

Dirt Cheap Pies and Cakes
  • For the Cake
  • 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)
  • For the Pumpkin
  • 1 (15oz) can Pumpkin Puree (Click Me)
  • 1/2 cup evaporated milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 (4 serving size) box vanilla instant pudding mix
  • 1 tsp pumpkin pie spice
  • For The Frosting
  • 1 cup cold milk
  • 8 oz Cool Whip, thawed

 

  • Preheat oven to 350 degrees F.
  • Prepare box of cake mix according to package instructions, then pour into a lightly greased 9″x13″ cake pan. DO NOT BAKE. Set aside.
  • In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
  • Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
  • Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it’s completely combined. Spread on top of the cooled cake.( Personally I love sprinkling the Pumpkin Pie Spice on top as well for decoration.)
  • You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!
  • Before baking the cake, you can place it on top of a rimmed baking sheet just in case any of the cake spills over the edge of the pan while baking. After you are done baking the cake, it may look like it did not settle into layers, but it has! Frost it, cut it, and marvel at it’s awesomeness.

Now no Thanksgiving would be complete without thanking the people who make my job so special, you guys, our amazing readers and customers. So, thank you, and have a very Happy, Wonderful, Joyful, Awesome, Spectacular, Thanksgiving!!

 

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