Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.
Author: Martha Stewart
Filled with roasted chestnuts and sweet Italian sausage, this recipe is the ideal stuffing for a Thanksgiving feast.
Author: Martha Stewart
Fresh lemon juice gives this fluffy polenta cake from Nigella Lawson's "Nigella Kitchen" cookbook its light, tangy flavor.Photo credit: Lis Parsons
Author: Martha Stewart
Author: Martha Stewart
Leeks, a fiber-filled root vegetable from the onion family, bring a sweet, delicate flavor to this classic potato gratin. Also Try:Breaded Pork Chops with Thyme, Poached Pears with Stilton
Author: Martha Stewart
This simple and delicious recipe for spatchcocked Cornish game hens with lemon and olive relish is from "The Martha Stewart Show" TV kitchen. The term "spatchcocked" means the chicken or game bird has...
Author: Martha Stewart
This recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Author: Martha Stewart
Author: Martha Stewart
Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.
Author: Martha Stewart
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up...
Author: Martha Stewart
Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped...
Author: Martha Stewart
A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of the jalapeños and discard the seeds, which hold...
Author: Martha Stewart
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
Author: Martha Stewart
Author: Martha Stewart
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Author: Martha Stewart
No barbecue is complete without the classic side dish of baked beans. Although they are almost synonymous with Southern barbecue, baked beans actually originated in New England as a traditional Sunday...
Author: Martha Stewart
The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our...
Author: Martha Stewart
A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.
Author: Martha Stewart
While it may only take four everyday ingredients, the idea of making fresh pasta dough like this can intimidate even experienced cooks. Here's a way to make it not only easier but faster too.
Author: Martha Stewart
Use to make Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."
Author: Martha Stewart
Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep the broccoli green.Tofu will take on the taste of...
Author: Martha Stewart
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Author: Martha Stewart
A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach
Author: Martha Stewart
Author: Martha Stewart
Serve with cooked rice or even better, warmed naan or other flatbread for scooping. This Indian vegetarian eggplant recipe doubles easily if you're serving a crowd or just love leftovers.
Author: Martha Stewart
These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.
Author: Martha Stewart
Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.
Author: Martha Stewart
This mustard sauce contrasts nicely against the sweet flavor of fresh crab claws.
Author: Martha Stewart
Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.
Author: Martha Stewart
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating...
Author: Martha Stewart
Of course, fresh corn is best, but frozen will do.
Author: Martha Stewart
The dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space, since you are already making the sauerbraten a day ahead, cook and...
Author: Martha Stewart
Ready in half the time it takes to make traditional eggplant Parmesan, this inventive version is stacked with fresh herbs and melted-cheese goodness.
Author: Martha Stewart
Make like you're in a five-star restaurant by cooking up this decadent roast duck dish.
Author: Martha Stewart
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Author: Martha Stewart
Use this marinade when grilling steaks -- bone-in rib eye, skirt, flank, and hanger are four of our favorites.
Author: Martha Stewart
These crispy squares can also be lightly fried for a delicious appetizer or side dish.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.
Author: Martha Stewart
Cornbread, toasted pecans, and sauteed wild mushrooms give this stuffing its character. Even after baking inside the turkey, the cornbread and pecans retain their crunch, while the mushrooms add a chewy...
Author: Martha Stewart
Crackers were ever-present in Colonial kitchens and were often used in savory dishes like this herbed stuffing.
Author: Martha Stewart
Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner.
Author: Martha Stewart
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
Author: Martha Stewart
Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.
Author: Martha Stewart
Cooking collard greens in a smoky pork broth adds richness and depth. This recipe, a favorite of Alice Waters, comes from Atlanta chef Scott Peacock.
Author: Martha Stewart