Since I was small, my family has made the same tried-and-true Martha Stewart turkey recipe for Thanksgiving. We all love it, but this year it's time for a change. We're switching up our centerpiece and making a different, even better turkey. I know change can be hard, so I am keeping the same traditional sides and desserts that everyone loves.
I developed this recipe, and it’s one of the best turkeys I have ever eaten -- am I allowed to say that?! All the meat is extra-moist and delicious, and the skin is perfectly crisped. And the recipe is super simple -- not at all fussy -- which is rare for something so, so good. I turn the pan drippings into a masala gravy.
My mom loves this cranberry relish, so we make it every year -- in addition to having canned cranberry sauce on the table. It feels much fresher than your typical relish and brightens up the plate.
Dried-Fruit and Nut Cornbread Dressing is always on our Thanksgiving table. I make the cornbread with all the good things in it, like raisins, cranberries, and pecans, in advance. Then I mix it up with a few other ingredients, bake it, and have the most delicious stuffing with a nod to our Southern location -- Dallas.
Twice-Cooked Potato-and-Leek Casserole
This casserole is a great make-ahead way to bring mashed potatoes to the table. I assemble it and then bake it while the turkey rests. The leeks are truly delicious but can be traded out for fried onions to save time.
For the essential green beans, I go with Dry-Fried Green Beans, which don’t require any oven space. They’re cooked on the stovetop and are quick and easy to prepare.
And there must be brussels! Oranges brighten up a classic combo in this Brussels Sprouts with Oranges and Bacon.
Barley-Malt Pull Apart Rolls
My family loves a good yeasted roll, and the barley-malt syrup enhances this flavor.
I always make a crisp salad with escarole, radishes, and fennel and dress it with this herby vinaigrette.
Pear Cranberry Slab Pie
This pie serves a crowd, so we end up with leftovers, which no one is upset about. It’s a great next-day breakfast or snack, and slices also freeze well.
Because one pie is not enough, I also serve Brown Butter Apple Pie, which is hands down my favorite apple pie, ever. And this year I’ll be adding a new recipe to the menu, Virginia Peanut Pie. It is my new pecan pie; I’m totally addicted. The cayenne gives it a little kick.