Thanksgiving is two weeks away, but that doesn’t mean you can’t start cooking the feast today.
This is my great-grandmother's recipe from the Isle of Lewis, Scotland. A family favorite, the ingredients are most likely in your kitchen making it easy to whip up on short notice.
For any southerners relocated to the Pacific Northwest, here is a fabulously simple recipe for cornbread dressing (in lieu of stuffing) that is very moist and won't take up valuable real estate in the oven:Cornbread Dressing for Crockpot
Peggy's Cape Breton Quick RollsMake your favorite biscuit dough from scratch or use the freezer case tin variety found at the local store. Roll out round. Cut into 8 pie slice shapes. Add any amount of raisins to your liking.
We asked readers to send us their favorite Thanksgiving recipes and we were rewarded with more than 50 recipes that spanned everything from no-dairy pumpkin pie to lime Jell-O salad to wild rice with chanterelles and stuffed acorn squash. We don’t have enough space to print all recipes here, so we selected a dozen to feature. Of those, we declared five to be the newsroom favorites for this year’s reader- contributed Thanksgiving recipe section. We tested those five recipes in a home kitchen and found that the recipes will be sure winners for your Thanksgiving table. The authors of those recipes will receive cookbooks for their recipes.Do you have recipes you would like to share? Add them to the comment section of this story, and we’ll put them in the list. When your comment disappears, your recipe will appear in the list. You can also email your recipes to firstname.lastname@example.org. Questions? Call 360-754-5447; Suggestions? Call 253-274-7380.