7 Local-Ingredient Remakes of Classic Thanksgiving Dishes for Feasting Like a Pioneer

For the self proclaimed foodie or those of us that just like to stuff ourselves like a bear before hibernation from time to time, Thanksgiving is the most cherished of all the year's celebrations. I begin day dreaming about my chosen recipes long before it comes to cooking time. While my recipes have become more simplistic I find them tastier because of the care that I've taken to ensure that I'm using local goodies. The pioneers didn't fly their ingredients in from New Zealand so why should I? Over the past few years, I have gathered a few tips for how to make Thanksgiving as delicious, simple, and inexpensive as possible. Here are the tips I've compiled along the way.

1. Update Your Bird

It all comes down to the bird even if the bird isn't a bird at all. For starters, if you're going to cook a Thanksgiving turkey make sure that you buy an organic, heritage breed, or grass fed bird. If finding a turkey seems intimidating just follow Planet Green's guide to picking out the best turkey. Stuff the turkey with local seasonal vegetables like carrots and onions and herbs like sage, thyme, parsley, rosemary, and then include ½ stick of local butter. The most sustainable turkeys are grass fed/grazers and it's important to have an understanding in the difference in cooking methods. Grass fed turkeys take longer to cook and the best way to get accustomed to the difference in cooking times is to use a thermometer. Insert the thermometer into the thickest part of the bird and when it reaches about 150 degrees pull the turkey out because as it rests the internal temperature is going to go up to about 165 degrees.

Emeril's Day Spring Farms Heritage Turkey With Mustard Herb Gravy is a great example of how to cook a heritage breed. If you're planning on skipping the meat entirely consider the Tofurky Vegetarian Feast. Not only is it meatless, it's organic and GMO-free.

2. Replace Canned Cranberry Sauce with Cranberry Salsa

Canned cranberry sauce tastes awful if you ask me. I used to dread the taste of cranberries until I realized that they didn't taste like the gelatinous mess that I remembered from the can at all. A cranberry salsa is fresh, tart, and spicy, a great accompaniment to your heritage bird. Cranberries are grown in Massachusetts, Wisconsin, New Jersey, Washington, Oregon, and Maine as well as in Michigan, Connecticut, Rhode Island, New Hampshire, and New York. I usually just buy the organic variety because it's too warm for them in my native state of South Carolina. You'll likely be able to find local honey and onions but the jalapenos may have to be sourced elsewhere. You don't need the orange rind. The important thing is to adapt depending on where you live and what is in season.

3. Instead of Tired Mashed Potatoes Make Kelly Rossiter's Fennel Mashed Potatoes

Fennel is a great seasonal vegetable to cook with but often times people aren't sure what to do with it. Fennel is delicious in mashed potatoes. Mashed potatoes are such an important part of a Thanksgiving feast and these fennel mashed potatoes are the perfect addition. The recipe is simplistic yet inventive. Fennel is in season right now and you can likely also find potatoes, butter, and cream locally. The fennel seeds, salt, and pepper will likely have to be sourced elsewhere.

4. Replace Sugary Sweet Potato Souffl

Though I must admit that sweet potato soufflé can be pretty tasty, it's loaded with tons of sugar and marshmallows that can hide the taste of your fabulously fresh farmers' market sweet potatoes. All that sugar is loaded with tons of calories that certainly aids the average American weight gain of between 1 and 5 pounds between Thanksgiving and New Years. Instead, let the sweet potato be the center of attention with a simple mash. Buy local sweet potatoes, make your own vegetable broth from left over vegetables, and use local butter. You'll likely have to source the salt, pepper, and spices from elsewhere.

5. Recreate Your Stuffing Recipe Into a Local Masterpiece

When I was little, I found stuffing difficult to get down without a gag reflex. Not sure why, but around age 16 that all changed. They say that your taste buds change about every seven years and I'm a prime example because today every Thanksgiving I find myself eating the stuffing leftovers first. Thanksgiving is coming right up and this sustainable recipe for stuffing is certainly a perfect fit. You can likely find just about everything local except for the salt and pepper. If you don't make your own vegetable broth, buy the organic variety. Substitute vegetables for whatever is growing in your neck of the woods.

Stuffing Remix

1/2 cup unsalted local butter

1 large local onion, finely diced

4 stalks local celery, finely diced

2 cups local apples, peeled and chopped

5 to 6 cups day old bread, cubed and air-dried for two days

2 1/2 cups organic vegetable stock

1/4 cup flat-leaf parsley, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh sage, chopped

Sea salt and freshly cracked pepper

Method:

1. Preheat oven to 350 degrees.

2. In a large skillet melt butter and add onion, celery, and apples. Saut

3. Transfer to a large bowl. Add bread, stock, parsley, thyme, and sage.

4. Gradually add the remaining stock. Stir until the bread is moistened. Salt and pepper to taste.

5. Spoon lightly into a greased baking dish and bake at 350 degrees, until thoroughly heated, about 20 to 30 minutes.

6. Update Roasted Vegetables

Roasted vegetables are often a part of a Thanksgiving feast and it's important to note that to successfully caramelize a local vegetable all you really need is a little butter, honey, salt, and pepper. You can add what you have on hand but keep it as minimal as possible and let the veggies shine. Try brussels sprouts for a change. Caramelizing brussels sprouts adds a crisp outer coating but the inside still remains soft and delicious.

7. Use Local Pumpkin To Up the Flavor Quotient of Pumpkin Pie

I didn't grow up as a huge pumpkin pie fan, probably because I thought pumpkin pie filling came from a can. Recently, however, I realized that I could make my own pumpkin puree instead of relying on grocery chain filling. Try this 100 Mile Pumpkin Pie it uses local pumpkin, honey, eggs, cream, and butter. However, unless you're in the northwest, you'll have to source hazelnuts elsewhere.