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Thanksgiving

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

Wild-Rice Stuffed Squash

Time:1 hour
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Cranberry-Pear Chutney

Ingredients
  • 3 cups fresh cranberries
  • 1 cup sugar
  • 3 firm pears, peeled and cored, cut into 1/2-inch dice
  • 1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice (1 lemon)
  • 1/2 cup fresh orange juice
  • 1/4 cup golden raisins
  • 1/4 cup dried pitted dates, coarsely chopped (about 5)
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Chocolate-Pecan Tart

Time:1 hour 15 mins
Ingredients
  • 1 store-bought refrigerated pie crust (not in a pie plate)
  • 2 large eggs
  • 2/3 cup sugar
  • 1/2 cup light corn syrup
  • 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces
  • 3/4 teaspoon vanilla extract
  • 1/4 cup semisweet chocolate chunks
  • 1 1/3 cups pecan halves
  • 1 tablespoon bourbon (optional)
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Roasted Applesauce

Other Ideas:
Apples, Applesauce
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Potato Puree with Walnut Oil

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Celery Root Soup with Brussels Sprouts and Chestnuts

Ingredients
  • 2 tablespoons plus 1 teaspoon olive oil
  • 5 medium celery root, peeled and cut into 1/2-inch pieces
  • 3 small onions, chopped
  • 3 ribs celery, chopped
  • 1 leek, white part only, rinsed well and chopped
  • 10 shallots, chopped
  • 16 cups store-bought or homemade Vegetable Stock
  • 1 cardamom pod
  • 1 (1-inch) stick cinnamon
  • 1 teaspoon whole coriander
  • 1 star anise
  • 1 cup brussels sprout leaves (from about 15 brussels sprouts)
  • 2 cups heavy cream
  • 1/4 cup peeled, cored, and chopped honeycrisp apples
  • Chestnut Puree
  • Croutons
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Orange Ginger Sweet Potato Puree

Ingredients
  • 3 1/2 pounds sweet potatoes (about 7 medium)
  • 3 tablespoons unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/3 cup fresh orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 2 teaspoons chopped crystallized ginger
  • 1 teaspoon grated orange peel
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Fall Vegetable and Orzo Casserole

Ingredients
  • 1 cup panko breadcrumbs
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 10 tablespoons extra-virgin olive oil
  • 1 pound orzo pasta
  • 1 small butternut squash, peeled and cut into 1/2-inch wedges
  • 2 small bulbs fennel, trimmed and cut into 1/2-inch pieces
  • 1 small red onion, julienned
  • 5 large tomatoes, peeled, seeded, and chopped into 1-inch pieces
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh sage
  • Coarse salt and freshly ground pepper
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Wild Rice and Grape Stuffing

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces pancetta, cut in 1/4-inch dice
  • 1 yellow onion, chopped
  • 1 rib celery, chopped
  • 1 teaspoon fresh thyme, leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup Madeira wine
  • 4 cups cooked wild rice
  • 1 cup green grapes, cut in half lengthwise
  • 2/3 cup whole unblanched almonds, toasted and roughly chopped
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