Thanksgiving with a Big Twist

We all know and love the traditional Thanksgiving feast and all the classic elements of it. Your grandma might not make things exactly the same as mine, but there’s always a big turkey, some good gravy and stuffing, mashed potatoes, sweet potatoes, probably some green beans and a table full of sinful desserts. And of course there will be some personal family additions too. My Italian friends always include a pasta dish, and my Polish relatives always included two kinds of kielbasa. But year after year the meal is the same. We all look forward to it, or do we?

Many of us have palettes that are much more adventurous than that and while we appreciate the great family memories, we might want to twist this meal to be something a little more exciting. Keeping those classic elements in mind I’m suggesting that you can use the flavors in different ways. The cranberries can be repurposed into a cocktail to get the meal started, like maybe a Cranberry Martini. Or they could be incorporated into a BBQ sauce. The mashed potatoes could get an addition of some bacon bits and gouda, or even go fully loaded. Sweet potatoes are very versatile and can be simply roasted with cinnamon butter, or you could serve the very trendy sweet potato French fries.  The turkey possibilities are endless, and I sure would be happy if Thanksgiving dinner included Smoked Turkey Thigh Gumbo or a Turkey Tamale Pie. You might even want to make Thanksgiving dinner into a grazing meal. There is football to watch all day so this might be a nice fit. Our Smoked Turkey Queso Italiano would be a great start, followed up with Turkey Nachos and some Smoked Turkey Scotch Eggs.

As I was thinking about this idea, I came up with my perfect alternative Thanksgiving meal and I’ve included the recipes. My dinner is going to start with a holiday cocktail. Pumpkin Pie Spiced White Russians. You can soften these up by leaving out the vodka or make them non-alcoholic by leaving out the vodka and the coffee liqueur. Any version will be a tasty start to Thanksgiving.

My meal is going to be very self-contained as we are having Grilled Indian Butter Turkey. This tasty dish is Turkey and gravy, just a different kind of gravy. It’s served with rice and Naan bread so you’re still going to get a good dose of Thanksgiving carbs. I think everyone will be pleased with this fun alternative dish.

For Dessert we’re having Sweet Potato Pie with Jack Daniels. Sweet potato pie is one of those dishes that can be served for dessert but also as a side dish where you kind of sneak an extra dessert into the meal. Once again you can leave the liquor out and this will still be a tasty dish. 

Enjoy the day and these recipes. And Happy Thanksgiving no matter how you cook your turkey!

Pumpkin Pie Spice White Russian – By Ray Lampe, Dr. BBQ

Makes one serving

2 ounces heavy cream

½ teaspoon Pumpkin Pie Spice Extract

2 ounces Coffee Liqueur

1 ounce vodka

In a rocks glass, combine the cream and Pumpkin Pie Spice Extract. Mix well. In another glass filled with ice, add the coffee liqueur and the vodka. Mix. Pour the cream mixture over the top and serve immediately. 

Grilled Indian Butter Turkey – By Ray Lampe, Dr. BBQ

Makes about 6 servings

4 turkey tenders, about 2 pounds total

Marinade

1 cup plain unsweetened yogurt

1 teaspoon fresh grated Ginger

2 cloves garlic, crushed

2 Tablespoons Tandoori Masala

1 teaspoon Kashmiri Chili powder

Sauce

1 cup Ghee, divided

1 medium yellow onion, finely chopped

4 cloves garlic, crushed

1 15oz can tomato sauce

2 cups heavy cream

2 Tablespoons Garam Masala

Rice 

Naan

Cilantro (Optional)

12 to 24 hours before you plan to cook, split the turkey tenders into two strips lengthwise. Place the turkey tender strips in a large zip bag. In a medium bowl combine the yogurt, ginger, garlic, Tandoori Masala and Kashmiri Chili Powder. Whisk until well blended. Pour the marinade into the bag. Toss the tenders to coat, then seal the bag pushing out as much air as possible. Refrigerate until you’re ready to cook, occasionally moving the turkey around to marinate evenly. 

When you’re ready to cook, prepare the grill to cook direct over medium-high heat. Remove to turkey tenders from the bag and place them directly on the cooking grid. Cook, turning occasionally until the turkey tenders are golden brown and cooked to an internal temperature of 165°, about 10 minutes. Remove to a plate and set aside. 

Add a couple tablespoons of the Ghee to a medium skillet over medium heat. When the Ghee is hot, add the onion and garlic. Cook, tossing occasionally until the onion is golden brown, about 12 minutes.  Set aside. 

Add the remaining Ghee, the tomato sauce, cream and Garam Masala to a medium saucepan off the heat. Whisk together. Place on a burner turn it on to medium heat. Bring to a simmer stirring often. Simmer for 15 minutes. 

Meanwhile cut the turkey into bite sized pieces. When the sauce is ready stir in the onion mixture. Add the turkey and mix well. Return to a simmer and cook for 5 minutes. Check for salt and pepper and add if desired. 

Serve hot with cooked rice and warm Naan bread. Garnish with cilantro if desired. 

Sweet Potato Pie with Jack Daniel’s – By Ray Lampe, Dr. BBQ

2 quarts sweet potatoes, peeled and quartered

3 eggs lightly beaten

1/2 cup sugar

1 cup heavy cream

1/2 cup butter, melted

1/2 cup Jack Daniel’s

1/2 tablespoon vanilla

1 teaspoons salt

2 pre-made pie crusts, defrosted

Boil the sweet potatoes in salted water until tender. Drain and mash. In another bowl cream the eggs and sugar together. Add the cream, butter, bourbon, vanilla, and salt. Mix well. Add the mashed potatoes and mix until well blended. Put the pie shells on a baking sheet. Divide the filling evenly among the pie shells. Bake at 350 for 45 minutes or until firm. Let cool and serve sliced with whip cream.

Makes 2 pies