December 2, 2015

Thanksgiving at My Farm

I hope you all had a lovely Thanksgiving holiday.

Every year, my holiday begins weeks before with careful preparation. This Thanksgiving, several tables were set for the more than 40 adults and children that joined me at my Bedford farm for lunch. We cooked three large turkeys, which came from Stone Barns Center for Food and Agriculture in Pocantico Hills, New York - Stone Barns has been featured in our Living magazine, in my blog, and on our web site at MarthaStewart.comD’Artagnan, which offers farm-raised, certified organic birds, and John Boy’s Outpost, a relatively new market in town, also shown in a recent blog post. I also roasted an additional turkey for Kevin Sharkey to enjoy at his home. The turkeys were prepared three different ways: in parchment, in cheesecloth, and spatchcocked. Everyone agreed the turkeys were exceptionally plump and juicy. I talked about each of the birds during my "talking turkeys" Facebook chat last week. I served three different vegetarian stuffings in squashes that came from my garden. And, of course, we had traditional mashed potatoes, and corn bread and cranberry sauce made in my turkey molds. For dessert, I was proud to share the pies I baked that morning and the night before. I listed all of them here, but you can also refer to my "pies" Facebook chat, where I talked about my perfect pie crust recipe.

In all, it was a most enjoyable Thanksgiving - enjoy these photos.

Turkey, roasted in cheesecloth and served with corn bread apple celery stuffing
Turkey, spatchcocked and served with chestnut mushroom bread stuffing
Turkey, cooked in parchment and served with brioche and butternut squash stuffing

Mile high Apple Pie
Pumpkin Meringue Pie
Chocolate Caramel Cream Pie with Chocolate Crust
Mile High Lemon Meringue Pie, Pecan Pie, and Pumpkin Pie - all from my original “Pie & Tarts” book