The Third Annual Huffington Post "Tell Us What You're Cooking For Thanksgiving This Year That You Didn't Cook Last Year"

It's November again, and this year we're giving you lots of time to send your Thanksgiving recipes to the "Third Annual Huffington Post Tell Us What You're Cooking for Thanksgiving This Year That You Didn't Cook Last Year."

What we're looking for is not the thing you cook year in and year out, but the recipe you're trying this year for the first time in order to give yourself the illusion that your Thanksgiving dinner this year is slightly different from your Thanksgiving dinner last year. This, in turn, is meant to make you believe that you are capable of change. Underlying all this is the implicit understanding that Thanksgiving should not be meddled with too much, and that even a small alteration in the basics can cause problems with children. Once we went to a Thanksgiving at my sister's house, and the stuffing had porcini mushrooms in it, and my eight-year-old had a meltdown and I was in complete sympathy.

This year we're going to cook our turkey the high temperature way, the easiest way to cook a turkey there is: salt & pepper the turkey, cook in a 450 oven, and drain occasionally. No brining, no basting. I swear, it works. It's a miracle. And it takes only 2 1/2 hours to cook a 14-16 pound bird. I mentioned this method last year, but I see from reading the newspapers that there are lots of food writers who still insist that you brine a turkey and baste it forever. I don't get it. The high-temperature method of cooking turkey is the food equivalent of an epidural, and why anyone would go on having a long painful experience when a short painless one is available mystifies me.

This year, for a change, we're adding some sausage to our traditional stuffing recipe -- we use Pepperidge farm herbed stuffing in the cellophane bag with blue trim, celery, onion, twice as much butter as is called for on the package, stock, and a pound of crumbled hot breakfast sausage we plan to buy from Flying Pigs Farm at the Union Square Market.

Anyway, send in your recipe. Then we'll select and post our ten favorites Thanksgiving week. (And please be sure to type out fractions--1/2 cup, for example--because symbols won't display correctly.) Then we'll select and post our ten favorites Thanksgiving week.

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