Add Martha Stewart's Thanksgiving favorites to your holiday dinner (2024)

Still planning your Thanksgiving menu? No worries, there's still time to make and serve the perfect holiday dinner for your friends and family. Lucky for you, Martha Stewart is sharing some of her favorites including: Roasted turkey, pear and sausage stuffing, potato and leek casserole, pumpkin cheesecake pie and more.

Increase length of parchment sheets so you have enough to come up and over the turkey, and to crimp and staple.

Increase cooking time to 10 minutes more per pound before removing the parchment. Begin checking the temperature 30 minutes after removing parchment.

Ingredients

• 1 14-pound turkey, neck and heart reserved for turkey stock
  
• 10 cups favorite stuffing or sausage pear stuffing
  
• 1 stick unsalted butter, softened
  
• Coarse salt and freshly ground pepper
  
• Turkey gravy
  

1. Let turkey stand at room temperature 1 hour. Preheat oven to 325 degrees with rack in lower third. Pat turkey dry with paper towels. Fill body cavity with about 6 cups of stuffing. Fill neck cavity; capacity varies, requires 11/2-4 cups stuffing. Bake any remaining stuffing separately. Secure skin flaps with toothpicks or skewers. Spread 6 tablespoons butter over top of turkey, then season generously with salt and pepper. Tie drumsticks together with kitchen twine. Tuck wings under turkey.

2. Place a 40-inch sheet of parchment on a work surface and spread with remaining 2 tablespoons butter. Place turkey on top, with a short side of bird facing you. Gather ends, wrapping turkey. Fold overlapping ends of parchment over turkey and secure with staples. Place a 48-inch sheet of parchment on work surface, place turkey on top, and rotate 90 degrees. Fold short parchment sides over turkey and secure with staples. Rotate bird another 9 degrees and repeat process with another 40-inch sheet of parchment. Secure all paper flaps with staples

3. Place turkey in parchment on a flat (not V-shaped) rack set inside a roasting pan. Roast turkey 2 hours, 45 minutes. Remove from oven; cut open parchment with scissors. Increase oven temperature to 425 degrees. While holding drumsticks, slide parchment out from under turkey and discard. Return turkey to oven. Continue to roast turkey until golden brown and a thermometer inserted in breast reads 165 degrees, about 45 minutes more. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving.
4. Meanwhile, remove stuffing from both cavities; transfer to an 8-inch square baking dish and bake until thermometer inserted in center of stuffing reads at least 165 degrees, 15 to 20 minutes. Using drippings in pan, make turkey gravy.

Sausage pear stuffing

Prep: 1 hour 10 minutes
Total Time: 2 hours
Servings: 8
Yield: Makes 14 cups

Ingredients:

• 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups)
  
• 1 stick unsalted butter, cut into pieces, plus more for baking dish
  
• 1 1/2 large onions, chopped (about 3 cups)
  
• 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)
  
• 3 stalks celery, chopped (about 1 1/4 cups)
  
• 1 large fennel bulb, chopped (about 2 cups)
• 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups)
• Coarse salt and freshly ground pepper
• 2 tablespoons finely chopped fresh rosemary leaves
  
• 2 tablespoons finely chopped fresh sage leaves
  
• 1 pound sweet Italian sausage, removed from casings
  
• 2 cups Turkey Stock
  
• 2 large eggs, lightly beaten
  
• 3/4 cup chopped fresh flat-leaf parsley leaves
  

1. Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.

2. Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird. Place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.

Turkey gravy

Prep: 15 mins
Total Time: 15 mins
Yield: Makes about 2 1/2 cups

Ingredients:

• Drippings from Roasted Turkey in Parchment with Gravy
  
• 1/2 cup dry white wine
  
• 2 1/2 cups turkey stock
  
• 2 tablespoons cornstarch
  
• Coarse salt and freshly ground pepper
  
• 2 tablespoons cornstarch
  
• Coarse salt and freshly ground pepper
  

1. Pour drippings from roasting pan into a fat separator and set aside. Place pan on 2 burners over medium-high heat. When pan is hot, pour in wine, scraping up brown bits with a wooden spoon. Pour in defatted drippings (use only 2 tablespoons of those from dry-brined bird) and 2 cups stock; bring to a boil.

2. Combine remaining 1/2 cup stock and cornstarch in a small jar, seal it, and shake to combine. Pour cornstarch mixture into boiling mixture in pan and boil until thickened, 2 to 3 minutes. Pour through a fine sieve into a bowl. Reheat when ready to serve. Before serving, season with salt and pepper.

Twice cooked potato and leek casserole

Prep: 45 Mins
Total Time: 1 hr 20 mins
Servings: 8

Ingredients

• 2 pounds sweet potatoes (about 5 small), peeled and cut into 1/2-inch pieces
  
• 2 pounds russet potatoes (about 7 small), peeled and cut into 1/2-inch pieces
  
• Coarse salt and freshly ground pepper
  
• 3/4 cup whole milk, warmed
  
• 3/4 cup heavy cream, warmed
  
• 1 1/2 sticks unsalted butter, melted
  
• 2 tablespoons all-purpose flour
  
• Pinch of cayenne pepper
  
• 1 leek, white and light-green parts only, cut into 1/4-inch rounds, washed well, and dried (about 2 cups)
  
• Safflower oil, for frying
  

1. Preheat oven to 425 degrees. Cover sweet potatoes and russet potatoes each with 1 inch water in 2 separate medium saucepans. Bring to a boil, salt generously, and boil until fork-tender, about 8 minutes. Drain and return potatoes to respective pans.

2. In a bowl, combine milk, cream, and butter. Divide milk mixture between saucepans. Mash potatoes until smooth; season with salt and pepper.

3. Spread mashed sweet potatoes evenly in the bottom of a shallow 2-quart baking dish. Top with mashed russet potatoes; spread evenly to edges. Bake until golden, about 25 minutes.

4. Meanwhile, in a bowl, combine flour and cayenne. Add leeks; toss to coat. In a medium saucepan, heat 2 inches oil over medium-high heat until a thermometer registers 350 degrees. Working in batches, add leeks and cook, turning, until crisp and light golden around edges, about 1 minute. With a slotted spoon, transfer to paper towels to drain. Season with salt.

5. Sprinkle fried leeks over potatoes; serve.

Baked Broccoli Custards

Prep: 30 mins
Total Time: 1 hr 15 mins
Servings: 6 individual custards

Ingredients

• 1 1/2 pounds broccoli, cut into florets (about 8 cups)
  
• 2 tablespoons extra-virgin olive oil
  
• Coarse salt and freshly ground pepper
  
• 3 tablespoons unsalted butter
  
• 3 tablespoons all-purpose flour
  
• 3 cups whole milk
  
• 2 tablespoons coarsely grated Parmigiano-Reggiano
  
• Pinch of freshly grated nutmeg
  
• 1 1/2 cups finely grated Gruyere (about 4 ounces)
  

1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.

2. Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.

3. Divide broccoli among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.

4. Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

Baked Brussels sprouts

Prep: 30 mins
Total Time: 1 hr 15 mins
Servings: Makes 6 individual custards

Ingredients

• 1 1/2 pounds brussels sprouts, trimmed and halved (about 6 cups)
  
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 2 tablespoons coarsely grated Parmigiano-Reggiano
• Pinch of freshly grated nutmeg
• 1 1/2 cups finely grated Gruyere (about 4 ounces)

1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss Brussels sprouts with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 12 minutes.

2. Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.

3. Divide Brussels sprouts among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.

4. Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

Pumpkin cheesecake pie with gingersnap crust

Prep: 30 mins
Total Time: 6 hrs 30 mins
Servings: 8

Ingredients

Crust

• 6 ounces gingersnaps (about 23), broken into small pieces
  
• 3 tablespoons sugar
  
• 4 tablespoons unsalted butter, melted
  

Filling

• 12 ounces cream cheese, room temperature
  
• 3/4 cup sugar
  
• 3/4 cup canned pumpkin puree (not pie filling)
  
• 1 large whole egg, plus 1 large egg yolk
  
• 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
  
• 1/2 teaspoon coarse salt
  
• 3/4 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• Pinch of ground cloves
  

Meringue

• 3/4 cup sugar
  
• 3 large egg whites, room temperature
  

1.Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.

6. Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.