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A Bedford Thanksgiving

Martha Stewart Living, November 2006

Martha invited 20-plus guests -- friends, colleagues, and their children -- to her farm in Bedford, New York, for a traditional Thanksgiving meal in the light, airy stable she had built just down the hill from her recently renovated farmhouse. While planning the stable's construction, Martha had envisioned it, with its extra-high ceilings and broad cruciform shape, as a place where she could entertain guests as well as keep her horses. In anticipation, she installed a small kitchen right in the barn.

For the feast, Martha covered a seventeen-and-a-half-foot-long mahogany dining table with vintage homespun runners and a collection of 19th-century flow-blue china graced with turkey patterns. Everyone then found their seats; paper bands with names calligraphed in black ink indicated who would sit where. These were topped by dinner rolls shaped to give a baked good's best imitation of a ruffed turkey tail.

Turkey-Tail Rolls
Mushroom Soup
Roast Turkey with Quince Glaze
Very Fine Mashed Potatoes
Celery-Herb Stuffing
Cranberry-Dried Fruit Stuffing
Creamed Swiss Chard
Steamed Brussels Sprouts
Caramelized Turnips and Shallots
Squash Tartlets
Steamed Persimmon Pudding

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