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Rain may put pumpkin pie in peril, Nestle says

Nestle — which sells nearly all the canned pumpkin in the U.S. — says poor weather hurt its harvest, creating a potential shortage of its Libby’s pumpkin pie products through the holidays. More

Potatoes featured at farmers market

Organizers of the Certified Farmers' Market have chosen potatoes as the Pick of the Week. More

Packaged stuffing can taste fresh

Combine the convenience of prepared with the flair of homemade by doctoring a bag of stuffing mix this Thanksgiving. Larry Crowe The Associated Press

If you want the taste of homemade with the convenience of prepared, try for a middle ground with stuffing. More

Chilies add Mexican flair to roast turkey

With the roots of Americans originating in over 125 different countries it is only natural the flavors and traditions of other cultures should become part of our Thanksgiving feasts. Marcela Valladolid, author of “Fresh Mexico,” brings her Mexican roots into this adapted recipe for roasted turkey in apricot-chili glaze. Larry Crowe The Associated Press

Marcela Valladolid, author of “Fresh Mexico,” uses a version of this glaze to combine her Mexican roots with the classic Thanksgiving staple. The turkey also can be stuffed, but will take longer to cook. More

Cut out the crust for a healthier pie

You can make this tradition healthier by making good choices when choosing the crust. This cherry-apricot crumb pie is topped with a low-fat oat crumble made with whole-wheat flour that helps reduce any dietary regret. Larry Crowe The Associated Press

At most Thanksgiving dinners, a selection of pies is almost as traditional as the turkey. But that slice of pie doesn't have to tip the scales of dietary regret. It takes moderation and common sense. More

Follow tips to ensure your turkey is the star

Whether you're a pro or a novice, when it comes to choosing and cooking the main event for Thanksgiving, everyone can use some expert tips. More

Brining, classic roasting is key to the perfectly cooked bird

Brining a turkey does take a little planning but the payoff — white meat that doesn't need a gravy bath to be choked down — is worth it. KATHLEEN KINKEL Florida Today

Deep-frying. Wood-smoking. Sous vide. The mind-numbing number of suggestions for mining flavor from the typically unforgiving Thanksgiving bird have proliferated in recent years. More

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