Author: Martha Stewart
Author: Martha Stewart
Chef Todd English's recipe is a classic souffle made with pumpkin puree. Enhanced with pumpkin pie spices, the subtle flavor melds well with the airy texture of the egg-based souffle.
Author: Martha Stewart
This moist and flavorful cornbread dressing from Alabama chef Scott Peacock uses a homemade buttermilk cornbread and adds celery, onions, sage, and roasted pecans that get stirred in right before baking...
Author: Martha Stewart
Author: Martha Stewart
Chopped apple adds a subtle sweetness to this nuttier, more nutritious take on classic stuffing/dressing. The best part? You don't even have to peel the fruit! The pops of red peeking through make for...
Author: Martha Stewart
Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.
Author: Martha Stewart
In this easy Thanksgiving side, jewel-toned sweet potatoes are roasted low and slow. This hands-off method makes them so tender they melt in your mouth, and the gentle oven temperature gives the natural...
Author: Martha Stewart
Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.
Author: Martha Stewart
These unforgettable, light fall desserts are baked in diminutive Jack-Be-Little pumpkins.
Author: Martha Stewart
Butter and dark brown sugar cook down into a syrupy glaze, imparting rich flavor and a glossy sheen to these sweet potato wedges.
Author: Martha Stewart
We like to use soft country white bread (which is sliced thicker than regular sandwich bread) in this classic stuffing/dressing because it absorbs flavors best. You can also try a fancier rustic loaf,...
Author: Martha Stewart
Yukon Gold potatoes and garlic are "steamed" together in the Instant Pot, then mashed with just the right amount of milk and butter. Bonus: Making this easy side dish in the multicooker frees up precious...
Author: Martha Stewart
To jazz up this easy five-ingredient cranberry sauce, we used everything the seasonal satsuma tangerine has to offer-from juicy fruit segments to fragrant zest. A generous tipple of a bold red wine went...
Author: Martha Stewart
Author: Martha Stewart
You can make this white-wine gravy recipe to accompany any turkey, but it's particularly delicious with our Herb-Rubbed Turkey.
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
Author: Martha Stewart