Turkey-Day Countdown: Think sides and pies

Tribune reporter

Time to focus on dessert (OK, vegetables too. But we'll get to that). Anyway, if you're planning to bake pies for Thanksgiving, whether you're making pumpkin, sweet potato, pecan or apple, go ahead and prepare the pie-crust dough today, shape into a ball, wrap well and refrigerate. Then take it out of the refrigerator about 20 minutes before you want to shape and bake.

Don't want to tackle making pie crust from scratch? Before you shop for a ready-made pie crust, take a look at this story by reporter Alexia Elejalde-Ruiz who assembled six store-bought, traditional pie crusts then conducted a blind taste testing.

And if it's some fresh ideas for vegetables that you're looking for, check out JeanMarie Brownson's story on updating the classics (yes, even that green bean casserole). She also offers some savvy tips, such as "A mixture of russet and golden potatoes yields light, fluffy mashed potatoes that have a rich color and flavor." 


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