The First Annual "Tell Us What You're Cooking This Year For Thanksgiving Dinner That You Didn't Cook Last Year"

Here's the deal about Thanksgiving dinner at our house: it's the same every year, except for one thing. Every year one thing changes.

Sometimes we try something new and it stays forever, like the apricot jello mold that's been a guilty pleasure of our Thanksgiving dinner for at least fourteen years.

Sometimes it's something that makes the cut for several years -- like sweet potatoes with pecan praline -- and then, for no real reason, falls off the menu never to be spoken of again.

And sometimes it's a mistake, like the pearl onions in balsamic vinegar, which turned out to be a dish that was far too full of itself.

Anyway, here's what we're doing on Huffington Post: the First Annual "Tell Us What You're Cooking This Year For Thanksgiving Dinner That You Didn't Cook Last Year."

Send in your recipe. Send in the thing you've never cooked before on Thanksgiving day, the thing that proves conclusively that you're up for change, that you're not your mother, that you're open to new ideas, that you're flexible and full of surprises and with-it food-wise, even though the truth about Thanksgiving is the exact opposite -- it's about ritual and tradition and the same-old same-old.

This year, in our house, we're cooking our version of Suzanne Goin's succotash. Of course Suzanne Goin doesn't call it succotash; in her book Sunday Suppers at Luques, she calls it sweet corn, green cabbage and bacon. We call it succotash because we throw in some lima beans and way more butter:

Cut 6 thick slices of bacon into small pieces and cook in a casserole until crispy. Remove and drain. Melt 1 stick of butter in the remaining bacon grease and add 1 sliced onion and some salt and pepper. Saute for a few minutes, then add half a small green cabbage, sliced, and cook until wilted. Add 2 packages of cooked frozen lima beans and 2 packages of frozen corn. Cook about 5 minutes, stirring, till the corn is done. You can do this in advance. Reheat gently and add the bacon.

 

Comments

[Helene52]

Cornbread Salad will be added to our table this year. Every time I serve it it's a big hit. So I thought why not have it for Thanksgiving.

I usually layer this in a glass bowl, because the colors are great and it shows nicely.

You can easily double this for a big crowd. Obviously, if doubled you'll have more than two layers.

Cornbread Salad

1 box Jiffy cornbread mix, baked as directed and crumbled
1 green pepper, chopped
3-4 tomatoes, chopped
1/2 c. onions, chopped
12 slices lean bacon, browned and crumbled
1/2 c. sweet relish or dill relish
1 c. light mayo
1/4 c. sweet pickle juice or dill relish juice
1 c of sharp cheddar cheese (optional)

Mix together tomatoes, onions, green pepper, mayo, sweet relish and pickle juice. Spread half of this mixture over half of the cornbread crumbled in a glass bowl or deep dish. Sprinkle with bacon. Spread second layer of cornbread and cover with remainder of chopped mixture, sprinkle remaining bacon on top. Cover and let sit overnight in frig.

* If you'd like you can sprinkle 1/2 cup of sharp cheddar cheese on each layer prior to sprinkling on the bacon.

[Smartblonde]

My family would never tollerate any big change in the traditional dinner. This year I will bring a vegetable dish that I have used for a long time.
End of the Garden Vegetables
1 lb fresh green beans, cut into 2 inch pieces
corn sliced from two fresh cobs of corn
1 large onion, chopped
1 large fresh tomato, chopped
2 carrots, scraped and sliced
2 Tbsp butter
2 Tbsp olive oil
1 Tbsp chile powder.
Heat the oil over medium heat. Stir in chile powder. Add the vegetables and stir occasionally over medium low heat until vegetables are tender. Season with salt to taste.
It doesn't really matter which vegetables you use or how much you use. It is just whatever vegetables you have available. Don't use squash, it gets too soft.
Happy Thanksgiving!

[gala1]

Upside Down Pumpkin Pie

---which is improbably good. I am just feeling too peaked, probably a reaction to having to spend so much of my energy gritting my teeth over sub-banal candidates, to face a rolling pin.

This is so easy Arianna could do it.
Not that she would, dahling. She'd read over this recipe and then immediately call her cardiologist.
You don't wear Dolce and Gabbana and put this sort of thing anywhere near you.

None of us is immune to heresy and I don't know how to justify something that tastes this great and is made with things I normally shudder past when walking down the aisle.

I guess it falls under the same category as Rice Krispies Treats. The sum being excusable for it's parts.

Here's the recipe.

1 29 ounce can pumpkin pie mix
1 5 ounce can evaporated milk
3 eggs, lightly beaten
3/4 cup sugar -part light brown
1/2 tsp salt
2 tsp cinnamon
1/8 tsp ground cloves
sprinkle ground nutmeg
1 tsp chopped candied ginger
1 Pillsbury Plus yellow cake mix with pudding - no substitutions, sorry
2 sticks melted and cooled butter
1 1/2 cups chopped pecans

350 degree oven. Makes 2 9 inch pies.

Line 2 9 inch pie pans - not deep dish- Wis waxed paper.

Mix together pumpkin, eggs, milk, sugar, salt and spices. Pour right into the pans. Sprinkle ALL the cake mix over top, then sprinkle on the pecans, then drizzle on ALL the butter.

Bake 1 hour. Chill.
Invert and peel off wax paper.
Serve with Caramel Sauce and whipped cream with a little vanilla and brandy added to it.

Caramel Sauce:

2 Sticks butter
2 cups light brown sugar - or part dark brown
1 cup heavy cream

Melt butter in a small heavy pan. Stir in brown sugar and cream. Cook over very low heat, whisking constantly, yes constantly, until all melted and thoroughly blended. Do not even think of boiling this.
It gets better on sitting and reheats easily in the microwave . Watch it like a hawk to not overheat.

gala

[MrJoyboy]

Cranberry sauce made from fresh cranberries along with Eastern European style red cabbage--oh, and there's a turkey too.

[levibatgirl]

Yummy. I can smell the gravy and stuffing already.

Happy Thanksgiving to all!

[Izzystone]

So great that you've preserved the holiday recipe tradition you began several years ago. And yes!! yes!! on the apricot jello mold.
This year we're trying Mario Batali's sauteed sugar pumpkin with mint, honey and chili flakes.
In his book "Simple Italian Food" he tell us to take

1lb. sugar pumpkin or acorn squash cut in 1" cubes, 4 tbs. extra virgin olive oil, 4 garlic cloves, sliced thinly, 1 tsp. red pepper flakes, 3 tbs. red wine vinegar, 3 tbs. honey and 3 tbs. fresh, chopped mint.

In a 12" -14" saute pan heat the oil and then add the garlic and squash. Stir for 5 minutes when it becomes golden brown. Add pepper flakes, vinegar and honey and let things boil. This won't take more than a minute. Cook until the liquid has become a syrup. Take off the stove and add the mint.

On one of his shows, years ago, he said this recipe came from ancient Rome.

Thanks for the food tips and great recipes, especially the ricotta pancakes. I continue to wonder about the cabbage strudel.

gobble, gobble
Izzystone

[gems]

I'm a vegan and a PETA member. Tofurkey.
Gemma

[coastalcarla]

Since my only son is gone to college, and I live hundreds of miles from my nearest family, I am going to a luau at a friend's house where they are roasting a pig in the ground and everything! But they said everyone has to bring a dessert. So for the first time I'm not making turkey dinner for 20, and I'm learning to bake my very first apple pie from scratch (I have an apple tree in my new yard). Got the recipe online, because I hadn't a clue what to do to the apples to make the pie. Here's crossing my fingers that it's not hideous! I always bought my pie or someone else brought pie in the past.

[Cunningham]

Great idea, Nora! Love the recipes, everyone!

Everyone wanted a break from the traditional turkey & fixin's so we're having a seafood Thanksgiving this year... grilled shrimp and halibut. My mouth is watering just thinking about it.

Here's one of the side dishes we'll be enjoying:

1 head shredded cabbage
2 grated carrots
1/4 cup thinly sliced red peppers
1 medium sliced onion
few sprigs chopped parsley
3/4 cup sugar
3/4 cup red wine vinegar
3/4 cup olive oil
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. salt
1/4 tsp. black pepper
1 tblsp. grated horseradish (optional)

Dressing: In a medium saucepan combine sugar, vinegar, celery & mustard seed, salt & pepper, and bring to a boil. Add the olive oil, return to a boil, then lower heat to medium, and stir constantly until the sugar dissolves. Remove from heat and let it cool as you prepare the cabbage & veggies. If using horseradish, add it now.

Using a non-metal bowl, add cabbage, onions, carrots, peppers, and parsley. Pour the dressing over veggies and toss well. Cover and refrigerate for 3 or more hours. Drain off any excess dressing before serving. Mmmmmmm!

[RAMHaiti]

It's not always about change and new stuff. Sometimes tradition is meant to be just that, tradition.
Can anyone remember which tribe it was that helped, and then gave thanks, with the Pilgrims? Where are they now?

[socalclint]

Instead of turkey it's bone-in ribeye roast for us! Sausage dressing and baaaaaby brussel sprouts w/bacon, garlic & olive oil. All new for me except dressing...happy thanksgiving!

[AustinMillbarge]

I think we are going to Disneyland this year. Does that count as exotic?

[Hillcountrygirl]

This year my family is making everything non- traditional - we are making Mexican food - enchiladas, rice, beans, tacos, and so on.

Could it be b/c we are in Austin? Not sure - just glad to be with the family this year.

[mollysmom2344]

Served by a friend two years ago--tis now a family favorite!

SWEET POTATOES WITH CRANBERRIES
4 lbs. sweet potatoes cooked/peeled/sliced (1/2
in)Arrange is slight overlapping spiral 1-2 layers
round or oval baking dish.
Combine in saucepan: 1 16 oz can whole berry cranberry
sauce
1 c. fresh cranberries
3/4 c. orange juice
1/2 c. brown sugar
2 TBSP butter
3/4 tsp cinnamon
1/4 tsp nutmeg
Bring to boil.Reduce heat and simmer uncovered 5 min.
Pour over sweet potatoes.Cool. Cover. Chill overnight.
ONE HR. BEFORE MEAL-Remove from frig..Let stand 30
min.@ room temp. Uncover. Bake 30 min @350 til heated
and bubbly.

[Portnoy]

This year it will be a real Wild Game Thanksgiving.

We are serving Venison
Wild turkey (the meat, not the drink)
Duck pate
Duck Breast
Pheasant breasts

All from this year's hunt. YUM!