Thanksgiving???

The holiday is almost upon us. Just tired of the "same ole, same ole" recipes. Any new and exciting dishes out there? There must be some new tricks out there. <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

This thread from several years ago might be a start and then some new ones also.

Thanksgiving ideas

Pumpkin Cheesecake (because I am not a pumpkin pie fan)

For the Bottom Crust:
2 C Fisher Pecan Halves
1/2 stick unsalted butter (4 T)
3 T sugar
1/4 t. salt

Filling:
5 8-oz packages cream cheese
1 1/2 C sugar
5 large eggs
2 large egg yolks
3 T. all purpose flour
1 t. cinnamon
1/2 t. dry ginger
1/4 t. cloves
1/2 C. sour cream
1 C canned 100% pumpkin

Maple Glaze:
1/2 Cup Grade A maple syrup
1 t. lemon juice
1/4 t. cracked black pepper
1/4 cup chopped Fisher Pecan Halves

Directions:
1. Preheat oven to 350 degrees F. Wrap the outer bottom and sides of a 9-inch springform pan tightly with 2 pieces of aluminum foil.
2. Make the crust. Place pecans in the bowl of a food processor and pulse until they form coarse crumbs. Add the butter, sugar and salt to the crumbs and pulse until well blended. Transfer to the bottom of the springform pan and press into an even layer. Place the pan in the center of the oven and bake the crust for 12-15 minutes or until the crust is golden brown. Your kitchen will smell wonderfully of pecans. Set aside to cool.

3. Make the filling. Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat the cream cheese on medium speed until fluffy, 2-3 minutes. Add the sugar and continue mixing. Reduce the speed to low and add the eggs and egg yolks one by one, mixing to make sure each one is incorporated before adding the next. Scrape down the bowl between additions. Stir in the sour cream. Stir in the flour, cinnamon, ginger and cloves until well blended.

4. Swirl and bake the cheesecake. Place the springform pan into a roasting pan or large cake pan. Pour about 1/4 of the batter into a medium bowl and stir in the pumpkin. Pour half of the remaining plain batter on top of the crust in the springform pan and spread it out so that it is flat. Spoon all but 1 cup of the pumpkin mixture into the center of the base, leaving a border on the sides so that the filling won't show when the cheesecake is baked. Top the pumpkin layer with the remaining plain batter. Drop spoonfuls of the reserved 1 cup of pumpkin filling on the top of the batter and use a wooden skewer (or toothpick) to swirl the filling. Lower the oven temp to 325 degrees F. Place the roasting pans and nested springform pan inside the oven. Carefully pour boiling water into the roasting pan so that it reaches about halfway up the side of the springform pan. Bake the cheesecake for 1 1/2 - 2 hours. It will have risen slightly and the top will be lightly browned. Turn off the oven, open the oven door and leave it ajar. Let the cheesecake cool down slowly in the oven for an additional hour before removing the pan from the water bath. Refrigerate overnight.

5. Make the maple glaze. Simmer the maple syrup in a small pot over medium heat until it reduces by about half, 5 to 10 minutes. Stir in the lemon zest, pepper and remaining pecans. It should be syrupty. If not, cook for a few additional minutes. Cool. Top each slice with the glaze.

Here is my "go to" Turkey recipe. It makes the BEST gravy too!

Orange Bourbon Turkey

2 C fresh orange juice
1 C water
½ C bourbon
1/3 C molasses
Several cooking onions, quartered
Several oranges, quartered
1 turkey
Salt and pepper
Poultry seasoning

Combine 1st 4 ingredients. Place turkey in a large cooking bag and pour in marinade. Place bagged turkey in a roaster and refrigerate overnight. Turn turkey in the marinade occasionally. Remove turkey from marinade, reserving marinade, and sprinkle inside and out with salt, pepper, and poultry seasoning. Stuff cavity with the orange and onions pieces. Roast at 325 until done. Pour reserved marinade into saucepan and bring to a boil. Skim off any foam. Cook till reduced to about 2 cups. Add ¼ cup bourbon, the pan juices and thicken with either flour or cornstarch.

Sounds really good! I usually brine my turkey or turkey breast, and usually put orange juice and cut up oranges in the brining solution. Orange and turkey go so well together!