What's Cookin': Thanksgiving, a time to reflect
We have much to be thankful as we celebrate Thanksgiving on Thursday. The list of things I'm thankful for this year would take up more space than my entire column allows; but I suspect as most of us join hands and bow our heads before the Thanksgiving feast this year, we'll take a bit longer to reflect on our many blessings. Happy Thanksgiving!
Roast Turkey with Corn Bread Stuffing
For the turkey:
1 fresh 12- to 14-lb. turkey, neck and giblets removed for gravy
Are you a newspaper subscriber but you don't have a Digital Access account yet? https://secure.forumcomm.com/?publisher_ID=40&event=subscriber/lookup.
You will need your subscription account number and phone number. Not sure if you have an account? Email us at firstname.lastname@example.org and we can help you.