1 Entrepreneur and photographer, Johnny Pigozzi, and Kevin Sharkey were two of my 41 Thanksgiving guests. I'm holding a bourbon sour made with Michter's bourbon, apple cider, and citrus juice on a sugar rimmed glass. I talked about it on my Thanksgiving Facebook chat. My next LIVE Facebook chat is on Tuesday, December 8th at 1pm ET. https://www.facebook.com/marthastewart
2 My dear G.K. was by the door to greet all the guests.
3 To start, we had buckwheat blini with the most delicious caviar from Roe. It was also topped with creme fraiche and pink applesauce I made with apples grown right here at the farm. http://roecaviar.com
5 The kitchen is often the main hub of any home. As guests arrived, they all gathered in the kitchen as I put finishing touches on our meal. Some took photos of me and the turkeys fresh out of the oven.
6 The turkeys smelled so wonderful.
8 So perfectly cooked, inside and out. The cheesecloth method left the turkey well bronzed and glistening.
10 A slightly smaller turkey was also roasted to perfection.
11 Remember, choosing the right sized turkey is key - figure about a pound and a half for each person. And the larger the bird the more likely you are to have leftovers the next few days.
13 The parchment paper bird was very juicy, with crispy, golden skin.
16 My granddaughter, Jude, loves helping in the kitchen - she's a great sous chef. She made one of two giant delicious salads for our Thanksgiving meal, and carefully arranged it, so every serving included a little of everything. Truman watched from the other side of the counter.
17 The salad was made with winter chicory, radicchio and lettuce - so fresh and so tasty.
18 We made a lot of vegetable stuffings for my daughter and other vegetarians at my table. This pumpkin was roasted with cornbread apple and celery stuffing.
19 And this one with brioche butternut squash stuffing.
20 The food was served buffet style from my kitchen counters.
21 Here was a chestnut mushroom bread stuffing.
22 We also enjoyed leeks, and spinach.
23 Roasted butternut squash and young Brussels sprouts. The larger Brussels sprouts are also very good, but the small ones look so pretty when served.
24 Garden carrots, garden turnips, and celeriac, with a Thanksgiving favorite in the background - traditional mashed potatoes.
25 And of course, sweet potatoes.
26 We made the cranberry sauce in turkey shaped molds. I just love these cranberry turkeys - they are so pretty. We used the same molds for the corn bread.