Don't be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. —Wendy Stenman, Germantown, Wisconsin
Planning a special Thanksgiving celebration? We can't think of a more novel way to start the table talk-or serve the veggies-than with this incredible edible Mr. Turkey centerpiece!
Subscriber Anita Johnson of Morrison, Colorado says, "Half the fun is putting this gobbler together. He's a traditional tasty guest at our Thanksgiving table now, but the first time I made him, folks found him simply too cute to eat!"
"The tangy lemon glaze and toasted almonds make this easy vegetable dish popular at my table," explains Trisha Kruse from her kitchen in Boise, Idaho. "It even pleases those who say they don't care for brussels sprouts."
"I modified this recipe to suit my family's taste," notes Marge Glassic from Easton, Pennsylvania. "It's a great side dish for a backyard barbecue with hamburgers and hot dogs. It can be made in advance and kept warm in a slow cooked for hours without losing any flavor."
Cream of chicken soup creates the easy sauce that coats these tender sprouts from Daphne Blandford of Gander, Newfoundland. Seasoned with thyme and sprinkled with sliced almonds, this side dish is special enough for guests.
This is a unique way to serve broccoli and cauliflower, wrapped in puff pastry. It looks so pretty on the table. Without fail, I'm asked for the recipe whenever I serve it. —Bonnie Zaparinuk, Whitehorse, Yukon Territory