Martha Stewart’s Thanksgiving Recipes with a Twist
Recipe Overview
Overview
Martha Stewart’s Thanksgiving recipes bring a refreshing twist to traditional holiday fare. The stuffed turkey breast, prepared using the ballotine technique, is not only visually stunning but also ensures a juicy and flavorful centerpiece for your feast. By deboning the turkey breast and wrapping it in its skin, Martha creates a dish that cooks evenly and retains moisture, making it a perfect choice for both small gatherings and larger celebrations.
The sweet potato pie is another highlight, offering a delightful alternative to pumpkin pie. With its creamy filling and buttery crust, this dessert captures the essence of fall and is sure to please guests of all ages. The use of freshly roasted sweet potatoes enhances the flavor, making it a standout dish on any Thanksgiving table.
Martha’s attention to detail shines through in her preparation methods, from blind baking the pie crust to ensuring the turkey is seasoned perfectly. Each step is designed to elevate the dish, making it not just a meal, but an experience to savor. Whether you’re hosting a holiday gathering or simply looking to impress your family, these recipes are sure to make your Thanksgiving memorable.
Recipe Details
Steps & Tips
Roast sweet potatoes in a 400° oven until soft.
Roll out and flute the pie crust, then chill it.
Dock the crust and blind bake it with weights.
Peel and puree the roasted sweet potatoes.
Mix sweet potato puree with eggs, butter, spices, and sugar.
Pour filling into the crust and bake in a 400° oven for 50 minutes.
Cool the pie completely before slicing.
Tip: Chill the pie crust to make it easier to handle.
Tip: Dock the crust with a fork to prevent bubbling during baking.
Tip: Use freshly baked sweet potatoes for superior flavor over canned.
Tip: Mix the sweet potato filling until smooth for the best texture.
Tip: Preheat the oven to 400° before baking the pie.
Stuff and roast just the turkey breast instead of a whole turkey.
Carefully bone the turkey breast and remove the skin.
Butterfly the turkey breast to flatten it for stuffing.
Tip: If you have a good butcher, ask him to butterfly the turkey breast for you.
Pound the turkey breast between plastic wrap to achieve uniform thickness.
Tip: Pounding the meat helps to break down the fibers and gives you a uniform thickness.
Spread sausage and sour cherry stuffing on the turkey breast.
Tip: Sprinkle salt directly on the meat for better seasoning.
Roll the turkey breast tightly with the stuffing inside.
Wrap the rolled turkey in cheesecloth and tie it securely.
Tip: Using cheesecloth helps maintain the shape of the ballotine.
Tip: Covering the ballotine with skin and cheesecloth reduces the risk of drying out.
Rub softened butter over the cheesecloth-wrapped turkey.
Tip: Rub butter on the cheesecloth for added flavor.
Place the turkey in a preheated 400° oven and roast until the internal temperature reaches 155°.
Tip: Roast the turkey until the internal temperature reaches 155° for best results.
After resting, remove the trussing strings from the turkey.
Unroll the cheesecloth to reveal the roasted turkey.
Slice the turkey into 3/4 inch slices for serving.
Tip: Slice the turkey into 3/4 inch slices for warm serving or thinner for a buffet.
Garnish the turkey with fresh herbs before serving.
Tip: Garnish with fresh herbs for a beautiful presentation.
Debone and score the pork belly skin.
Tip: Ask your butcher for pork belly that is meaty and around 50% lean.
Lay butcher twine on the board for tying the pork belly.
Mix sage, rosemary, oregano, fennel pollen, garlic, and lemon zest for the filling.
Tip: Using a good quality pork belly ensures a juicy result.
Season the pork belly with salt and pepper before rolling.
Tip: Air drying the roast in the refrigerator for three days enhances flavor.
Roll the pork belly around the pork loin and tie with twine.
Air dry the rolled pork in the refrigerator for three days.
Roast the pork belly in a preheated 500° oven for 20-25 minutes.
Tip: Use a thermometer to ensure the roast reaches 135° for perfect doneness.
Slice the roasted pork into less than half inch slices.
Assemble a sandwich with sliced pork and salsa verde.
Tip: Use a grill pan for even cooking and to let fat drain off.
Remove the backbone from the chicken to spatchcock it.
Flatten the chicken by pressing down on the breast bone.
Blend onion, parsley, thyme, sage, lemon, garlic, and olive oil for marinade.
Loosen the skin and insert marinade under the skin, then seal the chicken in a bag.
Tip: Wrap bricks in aluminum foil to prevent contamination.
Wrap bricks in aluminum foil to use for weight while cooking the chicken.
Cook the chicken under the wrapped bricks in a grill pan.
After 30 minutes, turn the chicken over for even cooking.
Tip: Let the chicken rest for 10 minutes after cooking to redistribute juices.
Tip: Garnish the chicken with lemon and flaky salt for added flavor.
Let the chicken rest for 10 minutes before carving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •The ballotine technique involves deboning the turkey breast and wrapping it in skin for a flavorful roast.
- •Sweet potatoes are a popular alternative to pumpkin for pies, especially in the Southern United States.
- •Blind baking the pie crust helps prevent sogginess when adding the filling.
- •Fennel pollen adds a unique flavor to the pork filling, enhancing the overall taste of the dish.
