See What Martha Is Serving This Thanksgiving

As you might guess, Martha loves Thanksgiving. She's cooked turkey in many different ways (grilled, deep-fried, among others). This year, she's roasting turkey three ways.
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Roast Turkey with Cornbread Stuffing

MARIA ROBLEDO
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This is her favorite method -- a butter-and-wine-soaked cheesecloth keeps the bird moist as it roasts and adds great color. 

This will be served with cornbread stuffing, which can be cooked inside the turkey or separately.

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Spatchcocked Turkey and Chestnut Stuffing

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Turkey #2 will be a spatchcocked bird. All you do is cut out the backbone, press the turkey to flatten, and brush with a mix of olive oil, salt, and pepper.

There's no stuffing in a spatchcocked turkey, but you definitely want stuffing as part of the Thanksgiving feast. This year, Martha's version includes mushrooms.

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Parchment Turkey and Brioche & Butternut Squash Stuffing

Marcus Nilsson
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The technique for Turkey #3 ensures super-moist meat throughout: The bird is wrapped in parchment, creating a cozy steam packet, then the packet is ripped open and the oven cranked up to brown the skin until crackling‐crisp.

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This bird has a brioche stuffing, which Martha will omit the chestnuts from this year.

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Cornbread Turkeys

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Quite a conversation piece, these cornbread loaves will be baked in a pan with two turkey molds.

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Brussels Sprouts

David M. Russell
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For the side dishes at her Thanksgiving feast, Martha will serve a delicious range of vegetables.When roasted, Brussels sprouts become caramelized and sweet.

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Glazed Carrots

Marcus Nilsson
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Cooked in the classic French method, the carrots are simmered in water and butter. Then the liquid is evaporated so the carrots are tender and glazed in butter.Martha will also serve a celeriac puree -- she loves the subtle nutty taste of celery root.

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Mashed Potatoes

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A Thanksgiving must-have, Martha always steams the potatoes and warms the butter and milk when she makes mashed potatoes.

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Raw Cranberry Relish

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A very simple relish that can be made in the food processor. As well as cranberries, this relish calls for navel orange, kumquats, and pomegranate seeds. (Martha didn't use pecans in her relish this year.)

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Cranberry-Pomegranate Gelatin

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Martha will use a turkey-shaped cake mold for her cranberry gelatin, which is flavored with orange juice, spices, lemon peel, and clementines.

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Buttermilk Biscuits

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Instead of dinner rolls, Martha will serve buttermilk biscuits, replacing ¾ cup of the 3 cups all-purpose flour in this recipe with finely ground cornmeal. 

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Pecan Pie

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Pumpkin or pecan pie: Which is the star of the Thanksgiving dessert table? At Martha's house they share equal billing -- she will serve a classic pecan and a Brown Sugar Pumpkin Pie. 

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Chocolate-Caramel Cream Pie

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Is it the silken chocolate pudding filling or the caramel whipped cream that makes this pie such a decadent dessert? Make this and decide for yourself.

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