Mild-tasting turnips and carrots are wonderfully enhanced by ginger, onion and a mouthwatering creamy cheese sauce in this super side dish. The serving bowl is always empty at the end of the meal.—Sandra Melnychenko, Grandview, Manitoba
"THIS DRESSING, baked separately from the turkey, is simply delicious. The secret is to prepare the corn bread first, let it cool and then crumble it to form the 'base' for the rest of the ingredients. My father always added oysters to give the dressing a special flavor."
"THIS SWEET POTATO casserole could be a dessert—it has just the right touch of sweetness. But we serve this tasty side dish with our meal, like most people do with their own favorite sweet potato recipes. It goes so well with turkey and all the trimmings."
Every family seems to have its own favorite dressing recipe which becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe! —Norma Howland, Joliet, Illinois
I made this recipe over 45 years ago for the first pheasant I ever roasted—it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.
Sunday afternoons were frequently a time for family gatherings. While the uncles played cards, the aunts prepared wonderful German treats such as this red cabbage. Oftentimes there wasn't enough room for everyone at the dining table, so the grown-ups and babies ate first. My cousins and I would hang around waiting for our turn, hoping there'd be plenty of food left.
"AS THE YEARS went by, I added this American side dish to our menu. My children enjoyed the rich cheese flavor, and it enhanced the rest of the meal. I also like these potatoes because I can make them early in the day and then simply heat before serving."