Thanksgiving is among my favorite occasions, especially when I can spend it with my family and dear friends.
This year, I spent the holiday at my Bedford, New York farm - a quiet gathering of 10. We cooked a delicious turkey from Mike's Organic in nearby Stamford, Connecticut. I served vegetarian stuffings in pumpkins from my garden. And of course, we had traditional sides including cornbread made in my fanciful turkey molds, potato puree, cranberry sauce, sweet potato gratin, butternut squash soup, oven-roasted Brussels sprouts, roasted celeriac, parsnips, and more. For dessert, I was proud to share a variety of beautiful homemade pies.
In all, it was a most enjoyable holiday feast - here are photos from my Thanksgiving. And see more great photos on my Instagram page @marthastewart48.
Whenever I entertain, I always like to decorate my Winter House. For Thanksgiving, we had lots of beautiful turkey figures such as these. I made these turkeys years back for a shoot. We casted numerous turkeys from a material called PermaStone, a lightweight, durable cement and then gently tinted them in various earth tones. They look so beautiful sitting on my servery counter.
The night before Thanksgiving is always busy with preparations. This year, I made 24-pies – some to enjoy with family and friends, but most to give away to my hardworking staff – a tradition I do every year. Here are two perfect pie crusts. I have been making this pate brisee for many years and have perfected this recipe. It calls for two-and-a-half cups all-purpose flour, one teaspoon kosher salt, one teaspoon granulated sugar, two sticks unsalted butter, and a quarter to a half cup of ice water.
I worked in an assembly line fashion to get all the pies ready in time.
Here, Tarte au Fromage cooking in the oven – five of them – this is a popular favorite.
Once cooked, they are left to cool – on the stovetop, on the counter, near my sink – there were pies cooling all over my kitchen.
All the pies for gifting were wrapped carefully in cellophane, tied with twine, and labeled for each recipient. Here they are in my flower room waiting to be picked up. And look underneath the pies – I lined the entire table with durable cutting boards from cuttingboard.com, the Cutting Board and Butcher Block Shop. The company makes custom boards in various colors to fit any space. I chose black to cover all the work surfaces in my Flower Room kitchen.
Inside, my long table was set for the all-important Thanksgiving meal.
This Thanksgiving, I selected blue Staffordshire turkey plates. Do you know the history behind such decorative dinnerware? By the 1870s, America’s rising middle class was eager to celebrate Thanksgiving with dinnerware specifically made for the holiday. England’s potters went to work and started producing lots of plates and platters for the American market. These plates are still very popular today.
On top of the plates, light blue linen napkins. As part of the table setting, I placed small pots of the Chinese Money Plant, Pilea peperomioides.
Even the silver flatware was all decorated with turkeys.
This is called Thanksgiving cactus – not to be confused with Christmas cactus which blooms a few weeks later. Both Christmas and Thanksgiving cacti are in the genus Schlumbergera and are native to the tropical forests of Brazil. They are attractive plants commonly sold and given as gifts around this time.
Fresh out of the oven are these cream-infused jalapeno turkey cornbreads. The turkey molds I use are five-cup turkey molds from Nordic Ware. They can be used for cornbread, cranberry sauce, or even cake.
My daughter, Alexis, and her children, are vegetarian, so we had lots of flavorful vegetable sides. The pumpkins was grown right here at the farm. We used them for stuffing and soup.
Here is a roasted pumpkin with fruit and nut stuffing – nuts, apricots, apples, celery and other vegetables. I also served a cornbread stuffing with roasted chestnuts.
This is sweet potato gratin. Sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene.
I made roasted Brussels sprouts. These tiny cabbage cousins are always a big hit.
And here is the finished turkey – roasted to perfection and golden brown, served on a white platter. This is from Mike’s Organic, a small delivery service and warehouse shop that focuses on providing healthy and delicious foods to its clients. This turkey was one of the best we’ve ever had.
I stopped for a quick snapshot before we all started eating. I served all the dishes on one of my long kitchen counters – everyone helps themselves and then sits down in my large dining room, the Brown Room. Other dishes included endive salad and classic cranberry sauce – another popular dish especially with the turkey leftovers.
The children made place cards for every guest. This is Kevin’s seat at the table. My grandchildren, who are fluent in Spanish, call him “tio” which means uncle. We started with a bowl of warm butternut squash soup.
And then each had a plate filled with scrumptious Thanksgiving foods. Everyone walked away with a full plate – and then went back for seconds, and some even thirds.
But all ended with a clean plate.
I was so pleased with all the pies I baked. Here I am cutting a piece of the Tarte au fromage for my granddaughter, Jude.
Despite all the challenges we have experienced this year, I do hope you all enjoyed the day with those near and dear to you. I am looking forward to more small holiday gatherings in the weeks to come.
I’m always so excited to see photos from our staff's Thanksgiving Day celebrations.
Every year before Thanksgiving, I send out an email to all our employees and business partners extending my very best wishes for a safe and lovely holiday. I also urge them to take photos of their table settings, their feasts, their families, and their friends. And, every year, I’m always thrilled to see the pictures and to read the many stories that accompany them - posting the photos is one of our favorite blog traditions.
Many of you have also commented on how much you look forward to seeing our annual Thanksgiving gallery, so here it is. enjoy.
Marquee SVP of Marketing, Stella Cicarone, hosted Thanksgiving at her home. Here is her beautifully set table.
Every year, Stella’s husband, Frank, their daughter, Sofia, and their son, Dallas, make a pumpkin pie.
Special Projects Producer, Judy Morris, and her family celebrated with a deep fried turkey this year. Here’s her husband, Jim, checking on the bird – it looks great. They used my recipe, of course.
Here is a view from above – the turkey was so easy to prepare.
This apple pie was also made using one of my delectable apple pie recipes – cooked to golden perfection.
Here is the apple pie on the table for photo opportunities – it didn’t last long.
Judy’s eldest son, Jimmy, just returned from his first semester at the University of St. Andrews in Scotland. Also at the table – son, Billy, Jim, and son, Eddie.
Heather Kirkland, who directs many of my special events, and her family, enjoyed a choice of five pies for their holiday dessert.
Senior Director of Content, PR & Partnerships at California Closet Company, Inc., Emily Reaman, has a lot to be thankful for this year – this is her handsome five-month old son, Leo.
Leo is growing fast – his mom says he’s already outgrown clothes for his age – this onesie is for 9-month olds.
Emily, her husband, and her son enjoyed a very small Thanksgiving for three – here’s their table setting from above.
And they didn’t cook a turkey this year. They decided to cook two Cornish game hens instead. Here they are all trussed and ready for the oven.
And this is what they looked like after they were cooked – Emily says they were absolutely delicious.
Cheryl DuLong, who works up at Skylands, my home in Maine, celebrates Thanksgiving a couple weeks early every year when she visits her son, Torrey Grant, and his fiancee, Michaela Sattaur in Syracuse, New York. Don’t worry – everyone was properly tested before the gathering.
Cheryl is very talented and loves sewing and crafts projects. This year, she brought her son some handmade curtains for their living room windows – they are decorated with a Thanksgiving pilgrim theme for the occasion.
Cheryl made this charcuterie board with salami, olives, cheddar cheese, gruyere cheese, and pepperoni.
This is Torrey’s short ribs dish – it’s always a big request for the holidays. Before cooking, he marinates them for two days with tomatoes, rosemary, celery, and carrots, then slow cooks them. The tender meat is pulled off the bone and served with the sauce.
Here’s Cheryl’s plate – filled with traditional turkey, Torrey’s short ribs, and all those well-loved sides – roasted Brussels sprouts with bacon, homemade dressing, mashed potatoes with truffle oil, and macaroni and cheese.
For dessert, Cheryl’s rendition of pumpkin charlotte – a creamy, no-bake dessert that’s perfect for entertaining. Instead of the traditional lady fingers, she uses Milano cookies. It is always a big hit. On the right – Cheryl’s no-bake chocolate eclair cake made with vanilla wafers. The brioche in the back was made by Michaela using my recipe.
Here’s a group photo at the family “Friendsgiving” – Danielle, Torrey, Dan, Adam, Cheryl, Gerry, Sharon, Michele, Michelene, and Michaela.
Vanessa Arnold, Marquee’s Manager of Strategic Partnerships had her family dinner in Nutley, New Jersey – my hometown, and hers.
Here’s the table with a couple of all-time favorites, sweet potato and marshmallows, and green beans.
This year they decided late on a main course and were left with a surprisingly delicious choice of fresh Cornish hens instead of turkey.
In this photo – Vanessa’s husband, Scott, her mother, Mary Ann, son Liam, and daughter, Hadleigh – taking photos and patiently waiting before “digging in.”
Ulyana Urzua Bravo, Marketing Associate at Neuberger Berman, sent in this photo of a refreshing holiday cocktail – my Winter Solstice drink. Ulyana’s husband, Jeremiah, mixed the drinks for all to enjoy, and they did.
This handsome young fellow is Henrik, the one-year-old son of my personal executive assistant, Shqipe Lulanaj. Shqipe says he loved tasting everything!
Shqipe made her first charcuterie board for the occasion – it’s so beautifully and thoughtfully created.
Danielle Viands is Senior Merchant at Motherhood & Pea in the Pod. She submitted this photo of her family’s dinner table at her parents’ home.
The family started with some delicious appetizers before sitting down for their Thanksgiving feast.
There was plenty to go around – here are some of dishes they enjoyed.
Here are more fun family time photos from Danielle. In the top left image, Danielle, her sisters, and their mom all showed up dressed in the same color – it was not planned.
Our own Marquee designer, Claire Basile, sends photos every year. This year, she shares her mother’s annual dessert – my Italian Ricotta cheesecake. It is one of their favorites.
Anduin Havens, Marquee Video Creative Director for Martha Stewart & Emeril Lagasse, is shown here with her husband, Cedric, her daughter, Harper, and the elf statue at Jones Tree Farm in Shelton, Connecticut.
Anduin put up a small white pine tree as part of her decorations. Her family is moving, so all of the ornaments are currently in storage – she made these on the Martha Stewart Cricut Explore Air™ 2.
For dinner, they had this bacon-wrapped turkey breast. It was the perfect size for the three of them.
And for dessert – this sour cream apple pie.
Jacqueline Reshef, Vice President at Neuberger Berman, submitted this photo of her husband, Eitan, their seven-month-old twins, Lev and Eilon, and their dog, Malcolm. It was taken during a stroll in New York City – they only removed their masks for the photo.
Here’s Richard D’Agostino relaxing by the fire in Amagansett, New York. Richard is the father of Lucilla D’Agostino, Chief Creative Officer at Big Fish Productions, which produced my show, “Martha Knows Best” Season’s 1 and 2.
Here’s a closeup of their turkey piled high with roasted carrots, fennel, and pomegranate seeds.
Friend, Elan Gabai, is holding one of the wooden place cards that the family makes into Christmas ornaments after dinner!
And here’s Richard holding his place card marked with his favorite title, “Dad.”
Executive Producer at Big Fish Productions, Taylor Lucy, shares this photo of her niece, Caroline, on her first Thanksgiving – quite a tired turkey!
Taylor and her family had a pre-dinner backyard walk next to the James Farm Ecological Preserve in Delaware. Here she is with her sister, Marissa, her brother-in-law, Christopher, and the napping Caroline – she says, “a small glass of wine is not required, but recommended.”
The main event – Taylor’s mom’s Simple Turkey rubbed with butter, salt, and thyme.
And this is Taylor’s brother-in-law’s crowd pleaser – his Apple Torte!
Stefanie Heiman, the National Business Development Manager for Motherhood Maternity + A Pea in The Pod, shares this photo of her three-year-old daughter, Eliana.
Eliana helped make these creative turkey shaped rolls. The first round didn’t go so well; hence the darker, crispier turkeys, but they were all still devoured and loved.
Here’s a photo from Jim McDermott, Marquee Director of Customs Compliance – a lovely photo of his wife Michelle, son Jimmy Jr. , and daughters Allison, Emily, and Sadie.
They took a traditional dinnertime photo and then this fun “selfie” after their feast.
And here’s Brandy, owned by Sabrina Blaustein, Brand Manager at Ben Sherman & Bruno Magli. Brandy is catching a post-turkey snooze!
I think she has the right idea. I am so happy to see our employees enjoyed the special day! I hope you all did too. My Thanksgiving photos will be up soon – stay tuned. I hope you saw some of them on my instagram page @MarthaStewart48.
As my outdoor grounds crew continues with fall cleanup around the farm, my gardeners are busy with tasks inside my greenhouse.
I love houseplants and I have a greenhouse full of beautiful potted specimens - orchids, succulents, begonias, ferns, and so many more. These plants are often brought into my home whenever I entertain. I also have thousands and thousands of pots in all different sizes. Unfortunately, every now and then, one of them will crack, or even break. The shards of those that cannot be repaired are saved and used to cover drainage holes in other containers. Others are fixed and used again.
Enjoy these photos.
The central greenhouse at my Bedford, New York farm is home to hundreds and hundreds of beloved plants. I enjoy learning about and caring for the many rare and unusual specimens in my collection. My orchid collection takes up two long sliding tables.
Begonias take up two other tables. These plants are considered cool temperature plants and do best in temperatures ranging from 58 to 72 degrees Fahrenheit. I am fortunate to have such a large temperature and humidity controlled space to house all these beautiful plants.
On another side, a variety of ferns and other bold green specimens.
Many of my smaller potted succulents are stored in another area of my large greenhouse where they can get lots of light. Most varieties need at least half a day to a full day of sunlight. Succulents are best planted in clay or terra cotta pots with proper drainage holes because the vessels dry quickly, and prevent water from building up.
Underneath the sliding tables are hundreds and hundreds of stacked pots – terra cotta and clay pots, many made by master potter, Guy Wolff.
And here are some some more containers – Guy makes all of them himself – they are just stunning. During a visit to my farm a few years ago, Guy said my collection is definitely the largest one he has ever seen of his pottery.
Pots feel durable, but they are actually quite fragile. An entire piece of clay broke off this Guy Wolff container. Since this pot is handmade and expensive, it is worth the effort to extend its use. First, Ryan makes sure the pot is clean and completely dry before trying to glue it together.
For this, Ryan uses a good, strong glue – one that can be used indoors and out and also be exposed to water. He applies glue on the pot side first, and then to the piece itself. This ensure there is coverage on both surfaces.
Carefully, Ryan places the broken piece back into place. The broken piece should fit snug. Ryan checks that it is flush on both sides of the pot.
Ryan carefully wipes off any excess glue from the front of the pot.
This pot is fine drying upright, but for a pot that needs to dry on its side, place it in a bin of sand.
This slightly larger pot cracked. For this one, Ryan starts by examining the crack and determining where it starts and ends. A large crack is easy to find, but for less noticeable ones, spray some water on the crack and then wipe the water away – the crack will be more visible.
This repair will require some wire. Ryan wraps a length of wire around the top rim of the pot to see how much is needed.
Use a malleable gauge wire. Wire is available at any hardware store. Copper wire also works well. Ryan cuts a piece that is about six-inches longer than the circumference of the pot’s top.
Ryan wraps the wire around and begins twisting the wire taut at the ends.
He uses grip pliers to twist the wires as tight as possible. Remember, always “use the right tool for the right job.” Ryan is also very careful to apply slow steady pressure so that the pot doesn’t suffer additional damage.
Lastly, Ryan trims any extra ends.
These are shards from broken pots that could not be fixed. Always save them to cover the drainage holes of potted vessels. These shards will allow water to drain out but keep the potting mix from escaping.
Brian scarifies this topiary’s root ball before returning it to the repaired container – this means, gently disturbing the root ball to stimulate growth.
More potting mix is added around the plant, and patted down.
And finally, the repaired pot is now back in the greenhouse – its use extended for a little while longer. I hope these tips save a few of your pots in need of repair. And stay tuned to this blog – I’ll be sharing lots of Thanksgiving photos with you soon!
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