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Monday: |
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The pie show, pie-baking tips, Karen DeMasco, butterscotch cream pie, Sandro Micheli, chestnut pie, pie contest |
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Tuesday: |
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Pie contest winner, gardening expert Raymond Rogers, propagating coleus, Michelle Madhock, online holiday shopping |
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Wednesday: |
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Chef Hosea Rosenberg, root vegetable gratin, cauliflower puree, Sarah Carey, green bean casserole, Thanksgiving place cards |
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Thursday: |
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Vegetarian Thanksgiving show, chef Jeremy Fox, vegetarian side dishes and stuffing, author Jonathan Safran Foer, filmmaker Robert Kenner |
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Friday: |
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Destination weddings show, Darcy Miller, Georgina Chapman, bridal fashion show, Robert Verdi, essential undergarments, Sally Hershberger, hairstyles for out-of-town weddings
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Turkey Tools -- Roasting Pan
Since this pan will probably be used for many years, invest in one made from stainless steel. (Disposable aluminum pans are flimsy, dangerous, and may spill or, worse, cause you to drop the turkey.) Choose a pan that’s durable yet lightweight enough so that you can move it in and out of the oven with a twenty-pound turkey on top. Although nonstick surfaces are convenient to clean, they do not produce the same crispy pan drippings that are the basis of a flavorful gravy.
© Martha Stewart Living Omnimedia. Any reproduction or redistribution requires the prior permission of the copyright holder.
Find out what's coming up next on "The Martha Stewart Show."
More from the Show
Get ready for a Homemade Thanksgiving!
Thanksgiving Countdown
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