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Thanksgiving

Explore 890 recipes, 118 projects, 131 articles, 111 galleries, 303 videos, and more

Square Pumpkin-Cake Petits Fours with Honey-Chocolate Glaze

Ingredients
  • 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
  • 3 cups all-purpose flour, plus more for sheets
  • 3/4 cup heavy cream
  • 1/3 cup turbinado sugar
  • 1/2 cup clover honey
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cloves
  • 1/2 vanilla bean, seeds scraped, pod reserved
  • 1/4 teaspoon ground allspice
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon coarse salt
  • Unsweetened Dutch-process cocoa powder, for dusting
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • 8 ounces (2 sticks) unsalted butter, softened, plus more for sheets
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 large egg yolk, room temperature
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Farro, Orange, and Pine-Nut Dressing

Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely chopped (about 1/2 cup)
  • 2 celery stalks, finely chopped
  • 1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon plus 1 teaspoon finely chopped fresh sage
  • 2 teaspoons fennel seeds, coarsely chopped
  • 1 dried chile, crumbled
  • 2 cups farro
  • 3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
  • 1/2 cup dry white wine
  • Coarse salt and freshly ground pepper
  • 2 navel oranges, peel and pith removed, flesh cut into segments
  • 1/4 cup pine nuts, toasted
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Martha's Berry Little Cocktail

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Caramelized Chestnuts and Brussels Sprouts

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Porcini, Chestnut, and Sausage Stuffing

Ingredients
  • 1 cup dried porcini mushrooms
  • 1 1/2 cups boiling water
  • 1/2 pound slab bacon, finely chopped
  • 1 small onion, finely chopped (1 cup)
  • 1 leek, white and pale-green parts only, rinsed well and finely chopped
  • 3 celery stalks, finely chopped (1 1/2 cups)
  • 1 garlic clove, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound sweet Italian sausages, casings removed
  • Liver from turkey, coarsely chopped
  • 5 cups cubed, crustless white bread, dried overnight
  • 2 cups coarsely chopped peeled chestnuts
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 cups Giblet Stock
  • Coarse salt and freshly ground pepper, to taste
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Rich Roasted Potatoes

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Cranberry-Stuffed Cornish Game Hens

Ingredients
  • 8 ounces rye bread (about 1/2 loaf), trimmed of crust and cut into 1/4-inch dice
  • 1/2 tablespoon extra-virgin olive oil
  • 1 small leek, white and pale-green parts only, halved lengthwise, thinly sliced into half-moons, and rinsed well
  • 3 ounces shiitake mushrooms, stemmed, wiped clean, and coarsely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon coarse salt
  • 1 tablespoon chopped fresh sage, plus leaves (optional), for garnish
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon dried thyme
  • 3/4 cup dried cranberries
  • 3/4 cup reduced-fat, low-sodium canned chicken broth
  • 6 Cornish game hens (1 1/2 pounds each)
  • 1 tablespoon unsalted butter, room temperature
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup port
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Turkey, Cheddar, and Green-Apple Sandwich

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Cranberry-Dried Fruit Stuffing

Ingredients
  • 5 tablespoons unsalted butter, plus more for dish and baking
  • 1/2 loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 4 Cups)
  • 9 dried pear halves, cut into 1/2-inch pieces
  • 3/4 cup sultanas, (golden raisins)
  • 1/4 cup dried currants
  • 2 medium onions, finely chopped
  • 2 stalks celery, cut into 3/4-inch dice
  • 1 tablespoon minced, peeled ginger
  • Coarse salt and freshly ground pepper
  • 1/2 cup Marsala wine
  • 1 1/2 cups walnuts, toasted and coarsely chopped (optional)
  • 1 1/2 cups seeded, coarsely chopped, cooked quinces from Quince Syrup
  • 1 cup fresh cranberries
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons finely chopped fresh thyme
  • 2 large eggs, lightly beaten
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Cornbread for Dressing

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