Another holiday favorite from one of our anchors. Good Morning Cleveland's Mike Dunston likes to have lasagna with his Thanksgiving dinner. Mike's grandmother is of Italian descent and always makes lasagna at the holidays. He tells us it's a killer recipe, but he doesn't have it. If he did he'd share it. But, it's a cool twist on a holiday tradition, so why not try it and substitute your own.

Perfect pie! Yes, that's always a good thing.

Anyone have a good glutein free green bean casserole recipe?

Thank you sooooo much! Happy Thanksgiving!

Rita, what a rarity that Thanksgiving and the first day of Hannukah fall on the same day. How rare? The next time it'll happen is 79,000 years from now. I say if you want to celebrate both at the dinner table, forego the mashed potatoes and go with some potato latkes. Here's a recipe (I'll also post this on newsnet5.com): 2 cups shredded potatoes, 1 teaspoon grated onion, 3 eggs beaten, 2 tablespoons flour, 3 tablespoons cooking oil. Heat the oil in a skillet. Combine all other ingredients. Form into potato pancakes. Fry 'em up. Salt 'em. Serve with sour cream and/or apple sauce. For an added flavor burst, grate some broccoli or carrot into the potato mix.

Thanks Kristin! And tell your Mom thanks, too, for sharing her recipe. Sounds delicious.

Thanks, all your suggestions have been helpful and I think will help make our dinner taste good. Can you tell I don't normally cook Thanksgiving dinner? Have a great day and enjoy.

Will do, happy thanksgiving.

Oops, forgot to tenderize celery, onions in skillet w/butter. Mixed with bread cubes. Fix?

I mean taste fine.
It could have a slightly brighter flavor. One reason to saute them is to add a little more depth of flavor as well as to soften them.

Crockpot stuffing should cook down just fine. You may not even notice any crispiness.

Two small onions, but I'd use shallots if I could get them. Onions have a bit more of an aggressive flavor, and they're texture is a bit more firm. If I did use an onion, I'd probably go for a Vidalia. They're sweeter and more closely resemble the flavor of a shallot. Four sage leaves would translate to about 1/3 of a teaspoon dry.

I will be roasting separate turkey parts (breast, drumsticks and wings). Do I cook them all together or will they take different amounts of time to roast? Also, what do you think of cooking them in an oven bag?

Connie, that would be four sage leaves to a 1/3 of a teaspoon dried sage. Let me know how it turns out.

Mims, you can cook them all together. The great thing about pieces is that the dark meat, which takes longer, is exposed to direct heat, so they'll cook quicker. Cooking them in a roasting bag is fine. How do you plan to season them?

You, too, Connie.

Mims, salted butter and sage should be tasty. Good choice.

Otherwise, I might do a poultry season rub. Go under the skin with butter and poultry season. Rub the skin with butter and salt and refrigerate it in a bag for at least four hours. I'd prefer the wet brine, though.