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Thanksgiving

Explore 890 recipes, 118 projects, 131 articles, 111 galleries, 304 videos, and more

Roasted Carrots, Parsnips, and Shallots

Other Ideas:
Carrots, Parsnips, Side dishes
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Wild Rice Stuffing

Ingredients
  • 2 1/4 cups store-bought low-sodium chicken stock
  • 2 tablespoons unsalted butter
  • 1 cup wild whole grain brown rice mix
  • 1 1/2 teaspoons coarse salt
  • 1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped
  • 1/2 cup coarsely chopped toasted almonds
  • Juice and zest of 1 orange
  • 1/4 cup olive oil
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon freshly ground black pepper
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Turducken

Ingredients
  • 2 tablespoons olive oil
  • One (about 2 1/2 pounds) boneless turkey breast half, skin removed and reserved
  • Fir or juniper branches, washed and dried
  • 1 cup all-purpose flour
  • Pan-Roasted Brussels Sprouts
  • 6 boneless skinless chicken thighs (about 1 1/4 pounds), coarsely ground
  • 1 large egg, plus 1 egg lightly beaten, for brushing
  • One (about 3/4 pound) half boneless Pekin duck breast, skin removed and reserved, and halved lengthwise
  • Butternut Squash Puree
  • 8 Roasted Chestnuts
  • 1/4 cup Roasted Chestnuts, shelled and chopped
  • 3 ounces fatback, coarsely ground
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter, softened
  • 7 ounces matsutake mushrooms
  • 2 ounces chicken livers, finely chopped
  • 2 tablespoons olive oil
  • 1/4 cup port
  • 2 heads garlic, halved crosswise
  • 2 tablespoons fine herbes
  • 1/2 cup red wine, such as pinot noir
  • Zest of 1 lemon
  • 2 sprigs fresh thyme
  • 2 cups low-sodium canned chicken stock
  • 1 clove garlic, minced
  • 1 large egg, lightly beaten
  • Coarse salt and freshly ground pepper
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Butternut-Squash Crumble

Ingredients
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for dish
  • 3 tablespoons extra-virgin olive oil
  • 3 small butternut squash (about 4 pounds total), peeled and cut into 3/4-inch chunks
  • Coarse salt and freshly ground pepper
  • 2 large shallots, thinly sliced
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup homemade or low-sodium canned chicken stock
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon sugar
  • 2 tablespoons fresh thyme
  • 1 teaspoon table salt
  • 2 large egg yolks
  • 3 to 4 tablespoons ice water
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Roasted Acorn Squash with Cinnamon Butter

Time:55 mins
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Mini Sweet-Potato Doughnuts with Brown-Butter Glaze

Ingredients
  • 8 ounces (2 sticks) unsalted butter, cut into pieces
  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 1/4 cup whole milk
  • 3 cups confectioners' sugar, sifted
  • 1 1/4 teaspoons active dry yeast
  • 3/4 cup whole milk
  • 1/4 cup warm water
  • 3 tablespoons plus 1/4 teaspoon granulated sugar
  • 1/3 cup sweet-potato puree (from 1 small cooked sweet potato)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon ground cinnamon
  • 2 1/2 cups all-purpose flour, plus more for surface and sheets
  • Vegetable oil (about 4 cups), for deep-frying and bowl
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Stewed Green Beans with Bacon

Time:1 hour 15 mins
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Cornmeal Cookies

Other Ideas:
Cornmeal, Dessert, Drop cookies
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Cornbread, Wild Mushroom, and Pecan Stuffing

Ingredients
  • 1 1/2 cups pecans
  • 6 tablespoons unsalted butter
  • 5 cups crumbled Cornbread
  • 5 shallots, finely chopped
  • 1 rib celery, diced into 1/4-inch pieces
  • 10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
  • 1 teaspoon fresh thyme, leaves
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 1/3 cup heavy cream
  • 1/3 cup Homemade Chicken Stock
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Glazed Squashes and Sweet Potato

Ingredients
  • 10 strips smoked bacon, coarsely chopped
  • 2 tablespoons unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 4 whole cloves
  • 1/2 teaspoon chili powder
  • 1 large sweet potato (about 1 pound), cut lengthwise into 3/4-inch wedges
  • 1/2 Hubbard squash (about 2 pounds), seeded and cut into 1-inch wedges
  • 2 large delicata squashes (about 1 1/2 pounds each), cut crosswise into 1-inch rings and seeded
  • 1/2 cup homemade or low-sodium store-bought chicken stock
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • Coarse salt, to taste
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