- 4 hours ago
Martha Stewart shares her best Thanksgiving recipes, cooking tips and kitchen hacks for everything from roasting and carving the perfect turkey to making homemade gravy, classic side dishes and holiday desserts. Plus, discover easy, creative tricks for keeping turkey juicy, making perfectly smooth mashed potatoes, and taking the stress out of Thanksgiving cooking.
Round out your Thanksgiving menu with Martha’s favorite side dishes, including garlic and horseradish mashed potatoes, creamy corn pudding, and sweet roasted onions and mushrooms. She also shares a festive apple cider and bourbon cocktail, plus two delicious alternatives to traditional pumpkin pie: homemade sweet potato pie and butternut squash tartlets. Whether you're perfecting your turkey or looking for a new twist on classic sides, Martha has plenty of ideas to bring to your Thanksgiving table.
Round out your Thanksgiving menu with Martha’s favorite side dishes, including garlic and horseradish mashed potatoes, creamy corn pudding, and sweet roasted onions and mushrooms. She also shares a festive apple cider and bourbon cocktail, plus two delicious alternatives to traditional pumpkin pie: homemade sweet potato pie and butternut squash tartlets. Whether you're perfecting your turkey or looking for a new twist on classic sides, Martha has plenty of ideas to bring to your Thanksgiving table.
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LifestyleTranscript
00:00You know, for me, entertaining friends is creating special moments like this Thanksgiving.
00:06Turkey Carving 101.
00:08Someone's going to have to carve the turkey in your house.
00:11A job you either love and look forward to or try to pass on to someone else.
00:16I'm going to show you, step by step, an easy way to carve a turkey.
00:20The way that I've been carving turkeys for, I don't know, how many years.
00:24First, you have to have a very sharp knife.
00:27And you have to have a warm platter, nice and warm, ready to accept the turkey meat.
00:33And the knife is very sharp.
00:35I'm going to keep my sharpening steel right close by in case I need to give it a little once
00:40over a little later on.
00:43And I have a pair of scissors to remove all the ties right off the bat.
00:50And this was a very beautifully trussed turkey.
00:52You can gently pull the string from the bird.
00:56We don't want our guests getting any string.
01:02Now, what I do is first cut off the drumsticks.
01:05I take my knife and I go right here down alongside of the leg.
01:11On both legs.
01:15Now, find the joint with the tip of your knife because you're going to release this leg right at the
01:23joint.
01:23Because there are people in my family that love the entire drumstick.
01:33Now, see, that's a very nicely carved drumstick.
01:37That can be put at one end of the platter and then the other one.
01:42Now, you can hear if it's well roasted, that leg will just divide right at the joint.
01:51And here's the other drumstick.
01:53Now, what I do is take the stuffing from the neck cavity.
01:58We always kind of cheat at the neck cavity because we want the most beautiful bronzed bird.
02:04We fill this part of the bird with white cooked rice.
02:08And you'll see as I take this part right off with the tip of my knife,
02:13the whole neck cavity will just come nicely from the bird.
02:18And take that rice right with it and be placed on the platter if you like.
02:24I'm going to put it right on this side.
02:28And there is a lovely roasted pear right here, too, that will go on the platter.
02:36And now I'm going to start with the breast meat because that's my favorite
02:41and so many people's favorite at Thanksgiving time.
02:44And you can cut down right here if you like to give you a guide.
02:50And then I start cutting through the breast.
02:54I think it's nice when every piece of breast meat has a little bit of the skin with it.
03:01You've worked hard to get that skin that color.
03:04Dad always did this in the kitchen while we were eating mushroom soup.
03:08And he was extremely finicky about how the bird was cut up.
03:13I think I must have learned techniques from him.
03:20Don't take all the white meat off all at once, depending on how large your party is,
03:24because it stays juicier if it's on the bird while you're eating.
03:28You can always go back and take more.
03:30And now it's time to take off some of the dark meat.
03:35This is the thigh.
03:36There's another joint here where the leg is attached to the body.
03:40Actually, you can do it right on the bird if you like.
03:42Just slice some of the dark meat.
03:44Now, the skin is very desirable in our family,
03:47so I try to leave it on so that those who like the skin
03:51will be able to have a nice big chunk of it.
03:54And now once you have enough of the dark meat,
03:56then it's time to also disengage the wing.
04:00And they're crispy and beautiful.
04:02Just, again, if it's well roasted and well done,
04:06the wing will come off looking like that.
04:09And that can be placed right here and our other wing.
04:16And notice I'm using my fingers instead of a carving fork.
04:20As long as you just don't mind using your fingers,
04:23it helps in arranging the platter.
04:26I don't think you can really serve a Thanksgiving turkey without gravy.
04:30And gravy is not very difficult to make.
04:32You just have to follow a few basic steps.
04:35First, drain off all the liquids from the pan.
04:38This is what we got from one turkey.
04:41So this much yellow is the turkey fat.
04:44And this is the beautiful, delicious turkey juice.
04:47This is a fat separator, and it's really great.
04:49It alleviates all the juggling of trying to separate the juices from the fat
04:53while everything is still hot in the roasting pan.
04:56After the turkey's cooked and removed from the pan
04:59and your juices are in a separator like that,
05:02you can add to the pan some Madeira wine
05:05to deglaze the pan.
05:09You can just add it to the pan.
05:12Add about a cup and a half of Madeira
05:16and scrape up all those drippings in the bottom of the pan.
05:23Now keep deglazing the pan until you reduce the liquid,
05:28oh, by about three quarters.
05:30While the Madeira is boiling down,
05:33add the pan juices to a bowl.
05:36Now notice, everything's getting poured out of this separator
05:41except the fat.
05:43And that's because the spout is way down at the bottom
05:47and stop just when the fat starts to come into the spout.
05:51See, it's already coming up here.
05:53So we've gotten a really nice amount of dark brown juices.
05:59And now pour
06:03the rest of the drippings into your bowl.
06:10And now we're going to make a little roux.
06:13A roux is really the thickener for the gravy.
06:16And it's going to be a mixture of the turkey fat.
06:19You could use butter if you like.
06:21You could use olive oil.
06:25And you need a quarter of a cup.
06:33And add three tablespoons of all-purpose flour.
06:43This will give you that nice nutty brown gravy
06:48that you're wanting for your turkey.
06:52Now make a little bit of a well.
06:53You can scrape everything down here
06:55into one corner of this big pan.
06:58It's better to make it all in the same pan
07:00so then you don't really dirty another pan.
07:03And you have to cook the flour.
07:05It's what a roux is.
07:06Cooked flour and fat.
07:08And to this roux,
07:09we're going to add three cups of homemade turkey stock.
07:12See how it's starting to coat the pan?
07:14That's when you know the roux is really getting cooked.
07:18Sort of filming on the bottom of the pan.
07:21And now we're going to add the stock.
07:31It's good to use a whisk for this
07:33to whisk out all the lumps.
07:36And do this over a medium-high heat.
07:39So just about three cups.
07:41And we're going to add two teaspoons of chopped rosemary,
07:45finely chopped,
07:46and some salt and pepper.
07:49I don't know how much salt I'm going to need yet.
07:51I'll taste it.
07:52But I'll add about a half a teaspoon or so.
07:55And some freshly ground black pepper.
07:58And this has to come to a boil.
08:00And now I'm going to add
08:03all those wonderful dripping juices.
08:10And you reduce and you reduce and you reduce
08:13for about 10 to 15 minutes
08:15until the gravy
08:18is the texture and consistency you want.
08:23And here's a finished one.
08:25It's already been reduced.
08:26See how great it looks?
08:28And it tastes really, really good.
08:32Mmm.
08:33You should get about three cups.
08:35This tastes great.
08:36That rosemary really does add to the flavor.
08:40Now we're going to strain our gravy.
08:45And I'm going to prepare my gravy boat.
08:48Gravy boats are kind of important on Thanksgiving.
08:51They should be real hot.
08:52So I fill the gravy boat with boiling hot water
08:56that's going to heat up the pottery.
08:58And now we're going to strain our gravy.
09:02I know you all have your recipes.
09:04Try this one, though.
09:05It really is tasty.
09:11So just gently press it through.
09:15That combination of madura and drippings
09:17and rosemary and good homemade stock.
09:23Can't beat it.
09:27Keep your gravy really hot over boiling water.
09:30Don't cook it over just open flame
09:33because it might burn
09:34and then you won't have that gorgeous gravy.
09:36This way, it will not evaporate
09:38and keep it hot on the stove.
09:41Gravy 101 is perfect for any kind of Thanksgiving turkey.
09:45Sweet roasted onions with mushrooms.
09:47And you use as the basis for the dish
09:50these little flat Italian onions called cipolline.
09:54These are really very, very tasty.
09:56And these are going to be roasted with porcini mushrooms.
10:01Pour hot water, boiling water,
10:03over about 20 to 30 of the small cipolline.
10:07Let them sit in the hot water
10:08until you can put your fingers in it
10:10and then just gently peel off the skins.
10:16The skins really come off very quickly
10:19once the onions have soaked.
10:21Cut off the stems
10:23and arrange them in a ovenproof baking dish.
10:26This 4-quart Pyrex works really well.
10:29Add the rest of the ingredients.
10:332 tablespoons of melted butter
10:44and 1 teaspoon of fresh thyme leaves,
10:48a half a teaspoon of fresh rosemary leaves
10:51and a half a teaspoon of dried thyme leaves
10:53all chopped up.
10:55Just sprinkle those over.
10:58And a sprinkling of freshly ground black pepper
11:05and some coarse salt.
11:07I'd say start with about a half a teaspoon.
11:14Push these around with a wooden spoon
11:17to get the onions coated with the butter
11:19and put in a preheated 325-degree oven.
11:24Roast them for about 45 minutes.
11:29At that point, you'll add the porcini mushrooms.
11:38The little onions are knife-tender.
11:41It's time to add the porcini mushrooms
11:44to the casserole.
11:47These are the mushrooms they've been soaking.
11:49They're nice and tender to the touch.
11:51Now, this is an important step.
11:53Strain the liquid through a sieve
11:56that's lined with cheesecloth.
11:57I have at least four layers of cheesecloth in here.
12:01The cheesecloth serves to collect any of the sediment.
12:05This might be a little bit of gravel or dirt
12:07from the dried mushrooms.
12:10Just turn them out on the board.
12:12You'll see what's been collected in the cheesecloth
12:15even more of that sediment.
12:18It's not bad, but it might have a little gravelly taste.
12:21So chop these up
12:26and add them to the onions in the baking dish.
12:32You know, this is a very, very big agricultural crop in Italy.
12:38The mushrooms first appear in the early spring
12:41and then in the fall, the big crop appears in the woodland
12:45and they're gathered by farmers and by mushroom pickers.
12:50Then they are dried after they're found.
12:56And now spoon these over
12:58or pour them right over
13:01the onions
13:03distributing the mushrooms
13:07all over.
13:13Now return this to the oven
13:15and bake at the same temperature,
13:18325 degrees
13:19for approximately 15 more minutes
13:22until the liquid evaporates.
13:26The kitchen really smells fantastic.
13:29I wish you could be here,
13:31but you can have the same thing
13:32in your kitchen on Thanksgiving morning.
13:38The onions are sweet.
13:40The mushrooms are pungent.
13:41A wonderful compliment for any meal.
13:44After a day of apple picking
13:45or to greet your Thanksgiving guests,
13:48you'll need to fill up an ice bucket
13:49with some ice.
13:51I love having a source
13:55of ice cubes.
13:57Ice cubes that are pretty,
14:00the right size
14:01and always handy.
14:06I think that's enough.
14:10And we're going to take advantage
14:13of the apples in the orchard,
14:16the cider in the mill,
14:18the bourbon in the bottle.
14:20And this is a really,
14:21really tasty cocktail.
14:23So first,
14:24fill your cocktail shaker
14:25with about halfway full of ice.
14:30So this is like a sour glass
14:32or an old-fashioned glass.
14:34Perfect for this drink.
14:35So into your shaker,
14:38some apple cider,
14:40three quarters of a cup,
14:43a third of a cup of bourbon.
14:46And of course,
14:48use your favorite bourbon.
14:54The juice of a small lemon.
14:57So about two tablespoons
14:59of lemon juice.
15:00And two nice slices
15:03of fresh ginger root.
15:06Shake like Tom Cruise.
15:09And I always know
15:10when it's ready
15:11when the shaker
15:12is completely covered
15:14with that icy film.
15:16And pour right into your glass.
15:19This makes two
15:22delectable cocktails.
15:28And garnish with a piece
15:32of freshly picked apple.
15:35This apple is so pretty.
15:37And cut the apple in half first.
15:40And then you can slice it
15:41thinly on your mandolin.
15:45Make a few slices.
15:47Look how pretty.
15:48Lovely.
15:49And just put that
15:50right in your drink.
15:51And here you have
15:53a lovely way
15:55to greet
15:56the arrival of fall.
15:58Enjoy.
15:58There's an ongoing debate
16:00in my household
16:00at Thanksgiving.
16:01Should we have cornbread,
16:03corn muffins,
16:04or corn pudding?
16:05My brother George argues
16:06that he must have cornbread
16:08because they go so well,
16:09he thinks,
16:10with mom's mushroom soup.
16:11Another dish that absolutely
16:13has to be
16:14on the Thanksgiving table.
16:16My nephew Chris, however,
16:17has his own theory.
16:18He reasons that he must
16:19have corn pudding
16:20in order to balance out
16:22the green of his
16:23least favorite vegetable,
16:24the Brussels sprouts.
16:25But to temper the sweetness
16:27of the yams
16:28and to absorb
16:28the last drop of gravy,
16:30he really wants
16:31that corn pudding.
16:32I like his approach.
16:33And this year,
16:34I'm going to side with him.
16:35And I'm going to show you
16:36how we make
16:37our favorite corn pudding.
16:39Must have fresh ears of corn.
16:41If you don't have fresh,
16:42you can use fresh frozen.
16:44In the summertime,
16:46when the corn is at its height,
16:47is a good time
16:48to strip some kernels
16:50just like I'm doing right now
16:51off the ears of the corn
16:53and put them in a plastic bag
16:54and freeze them.
16:55They don't have to be
16:56pre-cooked or anything.
16:57And you'll need
16:58two cups
16:59of corn kernels.
17:01This is a nice yellow corn
17:03that just happens
17:04to be flown up here
17:05on a daily basis
17:06around Thanksgiving
17:06from Florida.
17:07And it is sweet
17:09and it is good
17:10and it is fresh.
17:12So just cut the kernels
17:14off with a sharp knife
17:15just like I'm doing.
17:16Don't go down too far
17:18next to the ear of corn.
17:20You don't want to get
17:21all the fiber
17:22of the actual cob itself.
17:24You really just want
17:25those tender kernels.
17:26So here we have
17:27our two cups of corn.
17:29And in a great big bowl,
17:31you're going to whisk
17:32two eggs
17:33with two cups of milk.
17:39I'm going to get
17:39this nice and frothy.
17:43I'll beat the eggs
17:44just slightly
17:45before I add the milk.
17:47You can do this
17:48all by hand.
17:48You don't have to
17:49bring out any machines
17:50because it's really
17:51a very simple pudding.
17:54Add two cups
17:56of whole milk.
17:58Really doesn't turn out
18:00that well
18:00if you use skim milk.
18:02Now we add
18:03three tablespoons
18:04of melted butter.
18:10I use unsalted butter.
18:12It's sweet and delicious
18:13and goes really well
18:14with the corn.
18:17And add a pinch
18:19of cayenne pepper.
18:19You can add a little bit more
18:21if you like it real spicy.
18:23And a half a teaspoon
18:24or thereabouts
18:26of nutmeg.
18:27These flavors are
18:28according to your preference.
18:31But I love that
18:32freshly grated nutmeg taste.
18:34These spices really
18:35play a big part
18:37in holiday cooking.
18:41And we need
18:42one tablespoon
18:42of parsley
18:44and one teaspoon
18:45of thyme.
18:46And I prefer using
18:47fresh if possible.
18:48Just chop this up
18:50using primarily
18:51the leaves of both.
18:53and strip the thyme
18:55and strip the thyme
18:55right off the branches.
18:59So we're just going
19:01to chop up the parsley
19:02and the thyme leaves
19:04together.
19:08And now we're going
19:10to add this
19:11with one teaspoon
19:13of salt
19:13and then of course
19:15the two cups
19:16of corn kernels.
19:18This looks good.
19:22That's the salt
19:23and a quarter
19:25of a cup
19:26of sugar.
19:31That sugar
19:32is real important
19:33because it adds
19:35the sweetness
19:36that corn
19:37at this time of year
19:38might not have.
19:42So there's our mixture
19:44looking
19:44very delicious.
19:46And now
19:47butter
19:47generously
19:48a one and a half
19:50quart souffle dish.
19:55Well here's our
19:57souffle dish
19:58all buttered
19:59and here is
20:00our corn pudding
20:01mixture
20:02which we're just
20:03going to pour
20:03right into the bowl.
20:13And now
20:14we put boiling water
20:16in our pan.
20:20We're creating
20:21a bain marie
20:22a water bath.
20:23It'll keep
20:24the pudding
20:24very tender
20:26while it bakes.
20:27And now
20:28we'll put this
20:29right into
20:30a preheated
20:30350 degree oven
20:32for approximately
20:3335 to 40 minutes.
20:34And this should
20:35be done
20:36right before
20:36you sit down
20:37to have your
20:38Thanksgiving soup.
20:45Well it's been
20:4645 minutes
20:47and I think
20:47the pudding
20:48is finally done.
20:54well now
20:55I'm going
20:55to take
20:55a spoonful
20:56right out
20:57of the pudding
20:57to show you
20:58what the
20:58consistency
20:59should be.
21:01You can
21:01eat it
21:02hot
21:02out of
21:02the oven
21:03or you
21:03can let
21:04it sit
21:04for
21:04oh
21:05a half
21:05an hour
21:06or so.
21:10Mmm
21:11looks good.
21:12It's
21:13the perfect
21:14time of year
21:14to enjoy
21:15a heaping
21:15helping
21:16of mashed
21:16potatoes
21:17and Amanda
21:18grabbed
21:18one of
21:18our TV
21:19chefs.
21:19Mom
21:20sent her
21:21special
21:21recipe
21:22and it
21:23includes
21:23two
21:24ingredients
21:25that aren't
21:26normally in
21:26mashed potatoes
21:27horseradish
21:28and garlic.
21:29So I've
21:30peeled five
21:30pounds
21:31of russet
21:32potatoes.
21:32So I'm
21:33just going
21:33to add
21:33these
21:33potatoes
21:34to this
21:35pot.
21:36You don't
21:37have to
21:37add the
21:38soaking
21:39water.
21:40Add
21:41four
21:41large
21:42cloves
21:42of garlic
21:43and water
21:44to cover
21:44boil them
21:45until
21:45they're
21:46tender.
21:46Use
21:46some
21:47coarse
21:47salt
21:47in
21:47there
21:48too.
21:48So
21:48these
21:49have
21:49cooked
21:49to
21:50test
21:50for
21:50doneness
21:51just
21:53pierce
21:53it with
21:54a knife
21:54and this
21:54is
21:54absolutely
21:55perfect.
21:57I'm going
21:57to get
21:57them right
21:57out of
21:58the water.
21:59I'm going
21:59to put
21:59them right
22:00into
22:02this bowl.
22:03You can
22:03drain them
22:04in a
22:04colander
22:04or you
22:05can scoop
22:05them out
22:06like this
22:06with a
22:07big
22:07strainer
22:09and then
22:10instead of
22:10mashing
22:11with the
22:11old-fashioned
22:12masher
22:12we're going
22:13to use
22:13a
22:14ricer.
22:15Let them
22:16cool just
22:16a little
22:16bit
22:17before you
22:17handle
22:17them
22:18and in
22:18a saucepan
22:19we're going
22:19to heat
22:20two-thirds
22:20of a cup
22:21of milk
22:26two-thirds
22:27and six
22:28tablespoons
22:29of unsalted
22:30butter
22:35and you don't
22:36have to
22:36measure the
22:37butter
22:37because
22:38every
22:39every
22:39stick
22:39of butter
22:40has
22:40eight
22:40tablespoons
22:42and
22:42two
22:42heaping
22:43teaspoons
22:44of
22:44prepared
22:44horseradish.
22:45I like
22:46a lot
22:46of
22:47horseradish
22:47so I'm
22:48just going
22:48to add
22:49that right
22:49in
22:51and a little
22:51extra for
22:52good measure.
22:56Just stir
22:57this until
22:57the butter
22:58is melted.
22:59Let me
22:59show you
22:59the ricer.
23:01This is
23:01one version
23:02of a ricer.
23:03Some ricers
23:03have holes
23:04all along
23:04with sides
23:05too.
23:05This one
23:05has only
23:06in the
23:06bottom.
23:07And we're
23:07going to
23:07put some
23:08potatoes
23:09right in
23:10this little
23:10ricer here.
23:12And now
23:13this press
23:13fits right
23:14down.
23:15Just press
23:17hard and
23:19you have
23:19this beautiful
23:20textured
23:22lumpless
23:22potato going
23:25right into
23:25your bowl.
23:26And then we
23:26add the
23:27liquid.
23:28And just
23:29pour that
23:29over your
23:30potatoes.
23:33Now this
23:33can be made
23:34ahead of
23:35time.
23:36And you
23:37can just
23:37keep it
23:38in this
23:38Pyrex
23:39bowl over
23:41a pot
23:42of simmering
23:43water.
23:44Keep this
23:44covered though
23:45so that it
23:45doesn't dry
23:46out.
23:48And it
23:49is really
23:50fragrant.
23:50And for
23:51those die
23:51hards out
23:52there who
23:53like a
23:53little bit
23:53more butter
23:54you could
23:54add a
23:55few more
23:56tablespoons
23:56of butter
23:57to this.
23:57Season
23:58with salt
23:58and pepper.
24:00And notice
24:01how smooth
24:01and absolutely
24:03beautiful
24:04these potatoes
24:05are.
24:06Thanks very
24:06much Joan
24:07Graff for
24:08a lovely
24:09new recipe.
24:10Can't wait
24:11to try it.
24:11I've preheated
24:12the oven to
24:13450 degrees.
24:18The rack
24:19should be in
24:19the lower
24:19third portion
24:20of the oven.
24:22And the
24:22turkey roasts
24:23for the first
24:2420 to 25
24:25minutes
24:26untouched.
24:27The juices
24:28will start to
24:28run and the
24:29skin will just
24:29start to get
24:30a tinge of
24:30color.
24:31Then reduce
24:32the temperature
24:32of the oven
24:33to 350 degrees
24:34for another
24:35hour to an
24:36hour and a
24:36half.
24:37For the last
24:38portion of
24:38the roasting
24:39turn the
24:39oven down
24:40to 300
24:40degrees and
24:41you will get
24:42a nice
24:42evenly browned
24:43turkey.
24:44One that
24:44you'll really
24:45feel proud to
24:46bring to the
24:46table.
24:47This has been
24:48cooking for
24:49three and a
24:49half hours
24:50which should
24:50be about
24:51the perfect
24:51time for
24:52a 12
24:53and a
24:53half pound
24:53turkey.
24:56Now that's
24:56a beautiful
24:57bird.
24:58Vordemann
24:58Mississippi is
24:59the sweet
24:59potato
25:00capital of
25:01the world
25:01and hosts
25:02an annual
25:02sweet potato
25:03festival featuring
25:04a pie eating
25:05contest and
25:07a sweet
25:07potato king
25:08and queen
25:09competition.
25:10That's how
25:11important the
25:12sweet potato is
25:13to the south.
25:14Now a nice
25:14alternative to
25:15pumpkin especially
25:16if you don't
25:17like pumpkin
25:18you're going to
25:19love sweet
25:19potato pie.
25:21Choose four
25:21sweet potatoes
25:22of equal size.
25:24I just make a
25:24few fork holes
25:25in it and get
25:26this right into
25:28a 400 degree
25:29oven and roast
25:30them until
25:31they are soft.
25:33It takes
25:33at least an
25:34hour and
25:35while the
25:36sweet potatoes
25:36are roasting
25:37it's a good
25:38idea to get
25:38your crust
25:39ready.
25:40This recipe
25:40calls for a
25:41blind baked
25:42crust and
25:43it's a pot
25:44brise.
25:45It's been
25:45chilled.
25:46That makes it
25:47easier to roll
25:48and we'll get it
25:49rolled out into
25:50a nice round
25:51without falling
25:52apart.
25:53If it's well-made
25:54pot brisee
25:55it does that.
25:57Work on a
25:57floured surface
25:58and I like to
25:59keep churning
26:00the dough
26:00so that I'm
26:01getting a nice
26:02even thickness
26:03to my round.
26:05I like baking
26:06these pies
26:08in a glass
26:09pie plate.
26:10It bakes really
26:11well.
26:11This is a nine
26:12inch pie plate
26:13and once you
26:15get the pastry
26:15to an even
26:16thinness
26:18just roll it
26:20up.
26:20This is the
26:21easiest way
26:21to transfer
26:22from your
26:24rolling surface
26:25to your dish
26:28unfurl it.
26:29I like to
26:30use a scissor
26:30just to cut
26:31off the excess
26:32and leave
26:33about a
26:34half inch
26:35overhang.
26:37And here
26:37I'm folding
26:38under the
26:39edge so
26:40that I can
26:41nicely flute
26:42it and if
26:43your dough
26:43becomes a
26:44little too
26:45soft get
26:46it right back
26:46into the
26:46refrigerator.
26:47Just a
26:48little bit
26:48of chilling
26:48will make
26:49it much
26:49much easier
26:50to handle.
26:51So you
26:51see that
26:52looks good
26:52and everybody
26:54has a
26:56different way
26:56of making
26:57a fluted
26:58crust but
26:59if you
26:59use your
27:00two four
27:01fingers
27:01and your
27:02thumb you
27:03can shape
27:04your crust
27:05very nicely.
27:06And this
27:07crust calls
27:08for blind
27:08baking which
27:09means we're
27:10going to
27:10pre-bake
27:11the crust
27:11so that
27:12when we
27:12get the
27:12sweet potato
27:13filling ready
27:14we pour
27:15that filling
27:16into the crust
27:17and then
27:17bake it
27:17again.
27:18Use a
27:19fork to
27:20dock the
27:20bottom
27:21of your
27:21crust.
27:22This will
27:23help the
27:24crust cook
27:24evenly
27:25and prevent
27:26bubbles or
27:27eruptions
27:28in the
27:29baking of
27:29the crust.
27:30Chill it
27:30now.
27:31And here's
27:32that gorgeous
27:33gorgeous crust
27:34all chilled
27:35and make sure
27:36your oven is
27:36preheated to
27:37375 degrees.
27:39We want to
27:39line this
27:40with parchment
27:41paper so I
27:42have a nice
27:42round of
27:43parchment paper
27:45a little hard
27:46to put that
27:46big round
27:47here so
27:47I just
27:48pumple up
27:49my paper
27:50and now
27:51it will
27:52fit much
27:53more easily
27:53into the
27:54bottom of
27:54the crust.
27:55It works
27:56really really
27:57well.
27:57And then
27:58pour your
28:00mixture
28:01of weights.
28:02I just
28:03use an
28:04assortment
28:04of different
28:04dried beans
28:05that I
28:06use over
28:07and over
28:07again as
28:08weights.
28:09They fill
28:10all the
28:10nooks and
28:10crannies and
28:11do a very
28:12fine job of
28:13weighting down
28:14the crust.
28:15Get this
28:15right into
28:16your 375 oven
28:17and bake
28:19until the
28:19pastry begins
28:20to color
28:20around the
28:21edges
28:21about 30
28:22minutes.
28:23Then you're
28:23going to
28:23remove the
28:24beans and
28:25parchment
28:26and continue
28:26to bake
28:27until the
28:27pastry is
28:28dried out
28:29and turns a
28:29light golden
28:30color.
28:31About 10
28:31minutes more.
28:32And our
28:33sweet potatoes
28:33are miraculously
28:35ready,
28:36cooled,
28:37and we
28:38will start
28:39making the
28:39filling.
28:40So here's
28:40our beautiful
28:41pie crust.
28:42The underside
28:43is a lovely
28:44golden brown.
28:45The sweet
28:46potatoes have
28:47cooled also
28:48and we
28:48need 2 1⁄2
28:49cups of
28:50sweet potatoes
28:51and they
28:51peel very
28:52easily.
28:53By hand,
28:54just peel
28:55off the
28:55skin,
28:55which is
28:56loosened
28:57from the
28:57flesh by
28:58the baking.
28:59And we
28:59need 2 1⁄2
29:00cups of
29:02potato puree
29:03and you
29:03can measure
29:04ahead of
29:04time.
29:04This looks
29:05like one
29:06cup.
29:06Just put
29:07this in
29:07your food
29:07processor
29:09and this
29:10is exactly
29:112 1⁄2
29:11cups.
29:12So no
29:13problem.
29:13We'll just
29:14put this
29:14in and
29:15puree it
29:16nicely.
29:17So just
29:18process those
29:18potatoes until
29:19they're smooth.
29:22There,
29:22that's good.
29:23So that
29:24will go right
29:25into our
29:27bowl when
29:28we're ready.
29:30And into
29:31a large mixing
29:31bowl,
29:323 large
29:33eggs.
29:36Whisk
29:37those
29:37up.
29:401 1⁄2
29:41cups
29:41of
29:42half
29:42and
29:43half.
29:47Here's
29:48sweet potato
29:48mixture.
29:50Good,
29:50deep
29:51color.
29:51That's
29:52what we
29:52want.
29:53You might
29:54ask,
29:55well,
29:55why not
29:55use
29:55canned
29:56sweet
29:56potato?
29:57This
29:57is so
29:58infinitely
29:58superior
29:59and so
30:01easy.
30:02There's no
30:03reason to
30:04use the
30:05canned
30:05variety.
30:06And sweet
30:06potatoes are
30:07readily available
30:08everywhere now.
30:09As soon as you get
30:10this pretty well
30:11mixed,
30:12add 4
30:13tablespoons of
30:14melted,
30:15cooled butter,
30:18and a
30:19quarter of
30:20a teaspoon
30:20of salt,
30:22a half
30:23a teaspoon
30:24of
30:25allspice.
30:26So
30:272
30:27quarter
30:28teaspoons
30:28of
30:29allspice
30:29and
30:303
30:31quarters
30:31of
30:32a teaspoon
30:32of
30:33cinnamon.
30:35Freshly
30:36grated
30:36nutmeg,
30:37about
30:38an
30:38eighth
30:38of
30:38a
30:38teaspoon.
30:40Fragrant
30:41and
30:41delightful.
30:42And
30:43the
30:43zest
30:44of
30:44a
30:45lemon.
30:46About
30:46a
30:46teaspoon.
30:47Now
30:48your
30:48oven at
30:48this
30:48point
30:49should
30:49be
30:49preheated
30:50to
30:50400
30:51degrees.
30:53And
30:54don't
30:55forget
30:55a
30:55third
30:56of
30:56a
30:56cup
30:56of
30:57sugar.
30:59And
31:00that's
31:00the
31:00filling.
31:01Very
31:02similar
31:02to
31:03pumpkin
31:03pie.
31:07There.
31:08Pour
31:09this
31:09right
31:09into
31:10your
31:10beautiful
31:11pie
31:11crust.
31:12Should
31:13be
31:13just
31:14about
31:14enough.
31:18right
31:19into
31:19the
31:20oven.
31:20It'll
31:21come out
31:21in about
31:2250
31:22minutes.
31:23Wait
31:23till you
31:24see it
31:24baked.
31:25The pie
31:26is
31:26baked.
31:27Cool
31:27it
31:27completely
31:28before
31:28slicing.
31:29In keeping
31:30with my
31:30desire to
31:31make this
31:31Thanksgiving
31:32just a
31:32little bit
31:32different,
31:33instead of
31:34making
31:34pumpkin
31:34pie,
31:35I'm going
31:36to make
31:36butternut
31:37squash
31:37tartlets.
31:38Butternut
31:39squash is a
31:40very nice
31:40autumn squash.
31:41It cooks
31:42into the
31:43most
31:43beautiful
31:44orange
31:45color.
31:45These
31:46butternut
31:46squashes have
31:47been cut
31:47in half
31:48lengthwise,
31:48seeded,
31:49and then
31:49baked
31:50upside down
31:51on a
31:51parchment
31:51covered
31:52baking
31:52sheet
31:52in a
31:53425
31:54degree
31:54oven
31:55for
31:55about
31:5540
31:56minutes
31:56or
31:57until
31:57the
31:57flesh
31:58is
31:58soft
31:58and
31:58can
31:59be
31:59scraped
31:59from
31:59the
31:59skin.
32:01Scrape
32:01all the
32:01flesh
32:02from
32:02the
32:02skin
32:02and
32:03process
32:03it
32:03in
32:03the
32:04food
32:04processor
32:04pureing
32:05it until
32:06it's
32:06smooth.
32:06You'll
32:07get about
32:07oh three
32:08cups
32:08or so.
32:09And
32:10then
32:10make
32:11your
32:11filling.
32:11The
32:12filling
32:12is
32:13the
32:13pureed
32:13butternut
32:14squash.
32:14Add
32:15a
32:15half
32:16a
32:16cup
32:16of
32:16brown
32:17sugar,
32:19five
32:19eggs
32:20that
32:20have
32:20been
32:20slightly
32:21beaten,
32:27a
32:28half
32:28a
32:28teaspoon
32:29of
32:29cinnamon,
32:38one
32:39teaspoon
32:39of
32:39ground
32:40ginger,
32:41and
32:42two
32:42tablespoons
32:44of
32:44molasses.
32:49This
32:50will
32:50make
32:50a
32:50mixture
32:51that
32:51will
32:51bake
32:52up
32:52glistening
32:53orange
32:53with
32:53a
32:54lovely
32:54shiny
32:55top.
33:03Looks
33:04like
33:04I
33:05made
33:05a
33:05mess
33:05here.
33:06I
33:06have
33:06to
33:06have
33:06a
33:06bigger
33:06bowl.
33:08Just
33:09transfer
33:09this
33:09into
33:10a
33:10bowl
33:12that's
33:13large
33:13enough
33:14so
33:14that
33:14it
33:14can
33:14be
33:14mixed
33:15up
33:15well.
33:18Add
33:19the
33:19salt,
33:20one
33:21teaspoon,
33:22and
33:23three
33:23quarters
33:23of a
33:24cup
33:24of
33:25heavy
33:25cream.
33:34I've
33:35already
33:35rolled
33:35out
33:35my
33:35pie
33:36shells.
33:39and
33:39kept
33:39them
33:40in
33:40the
33:40freezer.
33:41You
33:41can
33:41do
33:41that
33:42a
33:42day
33:42or
33:42two
33:42in
33:42advance
33:43so
33:43that
33:44everything
33:44is
33:44ready
33:44and
33:45bake
33:45the
33:45pies
33:46or
33:46tarts
33:46the day
33:47of
33:48Thanksgiving.
33:49You
33:49really want
33:50these to be
33:50impeccably
33:51fresh.
33:54There,
33:55that's
33:55good.
33:58And now I'm
33:58going to go get
33:59the tart
33:59shells out
34:00of the
34:00freezer.
34:04I always
34:05keep these
34:05wrapped in
34:06plastic
34:06in the
34:07freezer
34:07until I'm
34:08ready to
34:08use them.
34:09Notice
34:09that they're
34:10very thin
34:11shells
34:11and they've
34:13been pressed
34:13neatly with
34:14the fingers
34:15right into
34:15the tartlet
34:16pans.
34:17These are
34:17little tin
34:18French tartlet
34:18pans. I've
34:20made cutouts
34:21of
34:21pastry to
34:22put right
34:23on top
34:23of the
34:24filling.
34:26Spoon
34:26the filling
34:27into the tart
34:28shells.
34:33filling
34:34almost
34:35to the
34:35top.
34:36Remember
34:37those
34:37golden rules
34:38about
34:38pastry
34:38making.
34:39Make
34:40them
34:40cold,
34:40bake
34:41them
34:41hot.
34:44This
34:45is a
34:46very
34:46well-flavored
34:47and well-colored
34:48filling.
34:49Once the
34:50pastry's cut
34:50out,
34:51you can
34:51use the
34:51back
34:52of a
34:52sharp
34:52knife
34:53to
34:53score
34:54lightly
34:55through
34:56the
34:56pastry,
34:57making
34:57the
34:58marks
34:58that
34:59would
34:59be
34:59normal
34:59in
35:00maple
35:00leaves
35:01of
35:01this
35:01sort.
35:03And then
35:04with a
35:05very
35:05fine
35:06brush
35:07and a
35:08mixture
35:08of
35:09egg
35:09and
35:09cream,
35:10this
35:10is
35:11my
35:11glaze.
35:13This
35:14will
35:14give
35:15a
35:15beautiful
35:15shiny
35:16brown
35:16color
35:17to
35:17the
35:17pastry
35:17as
35:18it
35:18bakes.
35:19glaze.
35:22Your
35:23glaze
35:23can
35:23be
35:23a
35:24mixture
35:24of
35:25just
35:26whole
35:27egg
35:28and
35:28cream
35:28or
35:29egg
35:29yolk
35:29and
35:29cream.
35:30Egg
35:31yolk
35:31and
35:31cream
35:31gives
35:32a
35:32little
35:32bit
35:32darker
35:32finish
35:34to
35:34the
35:34pastry.
35:37Lift
35:38the
35:38leaves
35:38and
35:39place
35:40them
35:40gently
35:40right
35:41on
35:42top
35:42of
35:43the
35:43tart.
35:44If
35:45your
35:45pastry
35:45starts
35:46to
35:46soften,
35:47get
35:47it
35:47right
35:47back
35:48into
35:48the
35:48freezer.
35:49The
35:49tarts
35:49can
35:50wait.
35:50The
35:51pastry
35:51really
35:52will
35:52lose
35:52its
35:53shape
35:53and
35:53its
35:54texture
35:54if
35:55it's
35:55allowed
35:55to
35:56get
35:56too
35:56soft.
36:02Here
36:03you
36:03have
36:03a
36:03group
36:03of
36:04very
36:04beautiful
36:05delicate
36:05tarts
36:06and
36:07there's
36:08squash
36:08not
36:08pumpkin.