Thanksgiving Help!

Here are some toll free numbers when you need last minute help!

Butterball Turkey Talk-Line 800-288-8372

Crisco Pie Hotline 877-367-7438

Fleischmann's Yeast Baker's Hotline 800- 777-4959

USDA Meat and Poultry Hotline 888-674-6854

And a new recipe for Thanksgiving Dinner:

Cornbread Stuffing with Dried Fruit

Serves 6 to 8

4 cups cubed (3/4 inch) cornbread
¼ cup butter
1 cup chopped onion
1 cup finely chopped Granny Smith apple
½ cup chopped dried plums (prunes)
½ cup chopped dried apricots
1 tsp. chopped fresh thyme
½ tsp. coarse salt
¼ tsp. poultry seasoning
¾ cup chicken broth

Bake cornbread and cool to room temperature. Cut into cubes about ¾ inch. Let stand several hours to dry out.

Heat oven to 375 degrees F. Lightly grease a 9x9 inch baking dish.

Melt butter in a 10-inch skillet and add onion. Cook over medium high heat until tender, 4 to 5 minutes.

Combine cornbread, apple, prunes, apricots, thyme, salt and poultry seasoning in a large bowl. Add onions and toss to mix. Stir in chicken broth. Spoon into the prepared dish.

Bake 25 to 30 minutes or until browned and heated through.

There's a good recipe for Cornbread in Baking Basics and Beyond or you can buy a box of Jiffy Cornbread and bake it.