Potluck Recipes & Ideas
Be the talk of your block when you bring these crowd-pleasers to your next potluck party.
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more.
Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.
A simple but satisfying side dish you'll make again and again, this roasted red potato recipe takes 5 minutes to prep and about 30 minutes of hands off time to roast. All you need are baby red potatoes, olive oil, and fresh rosemary, or another hardy herb such as thyme. Martha's secret for deliciously crispy roasted potatoes is to preheat the baking sheet while she preps the potatoes.
This fun, cinnamon-scented twist on apple pie can feed a crowd while wow-ing them at the same time. The same homemade pie dough forms both the base crust and the topping—the magic happens when a sweetened cinnamon-butter is spread on half of the dough and rolled up like a log and chilled. Once sliced into swirly rounds, they're shingled on top of the baking sheet of spiced apples and baked until golden brown and bubbly. You can find a step-by-step photo guide to assembling the top crust here.
You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos.
If you love the apple-cider donuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey donut, made a little more wholesome with whole-wheat flour. A blend of olive oil and applesauce helps keep it moist and makes it our favorite fall dessert. This recipe appears in our cookbook, A New Way to Bake and Martha made this recipe on Martha Bakes.