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Thanksgiving

Explore 890 recipes, 118 projects, 131 articles, 111 galleries, 296 videos, and more

Glazed Carrots and Ginger

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Green Beans with Vinaigrette

Time:15 mins
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Creamy Mushroom Soup

Ingredients
  • 1 ounce each dried porcini, and dried morel mushrooms
  • 4 tablespoons unsalted butter
  • 1 onion, cut into 1/4-inch dice
  • 3 cloves garlic, minced
  • 1 1/2 pounds wild mushrooms, cleaned and coarsely chopped
  • 1/4 cup Madeira wine, or cognac
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh flat-leaf parsley, for garnish
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper
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Baked Apple Dumplings

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/4 cup packed light-brown sugar
  • All-purpose flour, for rolling out dough
  • 2 tablespoons Armagnac, or brandy
  • 2 cups clear apple juice
  • 2 tablespoons dried cherries, roughly chopped
  • 1 large egg white, lightly beaten
  • 1 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1/2 pound (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1 tablespoon heavy cream
  • 1/2 cup Armagnac, or brandy
  • 2 tablespoons finely ground blanched almonds
  • 2 tablespoons light-brown sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons freshly grated ginger
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • 2 tablespoons freshly squeezed lemon juice
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon ground cinnamon
  • 4 McIntosh apples
  • 1 lemon, cut into quarters lengthwise
  • 4 cinnamon sticks
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Rotisserie Turkey on the Grill

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Fresh Cranberry Relish

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Emeril's Turkey Roulade

Time:1 hour 45 mins
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Turkey with Stuffing

Ingredients
  • 1 fresh whole turkey (20 pounds), giblets (the heart, gizzard, and liver) and neck removed from cavity, rinsed with cool water, and dried with paper towels
  • 1 1/2 cups (3 sticks) plus 4 tablespoons unsalted butter, melted, at room temperature
  • 1 bottle dry white wine
  • 2 teaspoons salt
  • 2 teaspoons freshly ground pepper
  • 1 parsnip, peeled and quartered
  • 1 onion, peeled and quartered
  • 2 stalks celery, cut into 4-inch pieces
  • 2 carrots, peeled and cut into 4-inch pieces
  • 1 small head celeriac (about 1 pound), peeled and quartered
  • 1 white turnip, peeled and cut into small wedges
  • Stuffing
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Winter Squash Puree

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Bette's Braised Red Cabbage with Apple

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