Thanksgiving

Notes of Gratitude

Here’s a fun—and interactive—way to remind everyone what the holiday is all about: Write out “I’m thankful for...” on colored cards with a white or metallic gel pen—or have the kids do it. Put a card on each place setting, along with more pens so guests can jot down their answers. Once cards are complete—and collected on a dedicated platter—have each person pick a card to read out loud. Everyone else can try to guess who wrote the message, or just let the sentiment spark a new conversation.

Corn Husk Wreath

Craft this rustic nod to the harvest season—and the sun—from humble, grocery-store tamale wrappers.

Tools & Materials

Corn husks

Bowl of water and paper towels

Straw wreath

T pins

Glue gun

Scissors

1. For a base layer, dunk corn husks in water, blot slightly on paper towels, and wrap snugly around wreath, overlapping edges to cover straw entirely. Secure undersides of husks with T pins.

2. To shape radiating husks: Dunk husks in water, blot slightly, and temporarily pin to wreath so they dry naturally in curled or undulating shapes. Go around the wreath, creating several layers. Let dry.

3. Permanently attach radiating husks a few at a time, positioning them as you like and using glue gun to secure. Attach in layers, tucking additional husks behind until you reach desired fullness. As you go, use scissors to trim husk lengths and widths.

Simplest Centerpieces

Grasses like bunny tail (far left) and timothy (far right) are tall, thin, and airy enough for conversation to flow through. Keep the scene modern by sticking to one monochromatic variety per vase and arrange each in a loose lineup. The spare aesthetic will last all winter long. Just change the containers for an instant refresh.

Wreath of Grain

Ombré goes au naturel with dried botanicals. Wire single-shade bundles onto a metal form, from bottom to top—and light to dark. Tuck in longer grasses and fronds for added lushness; finish with a coordinating ribbon.

Candle Hurricanes

Wrap glass vessels with a variety of dried ferns and other foliage to provide flickering light by night and farmhouse-chic décor by day. Dot hot glue along a leaf’s spine, then gently press it around the exterior of a hurricane. Enhance the display with other botanicals, like the spray of frosted explosion grass in the background.

The Kids’ Table

If your holiday guest list includes a gaggle of kids, ward off the inevitable questions (“Is it ready yet?”) and complaints (“I’m bored!”) by setting out a selection of activities that doubles as table décor. You can start with the following four ideas, then let them inspire your own delaying distractions.

1. games: Turn a runner into a gaming station (with tic-tac-toe and checkers) with fabric paint and stencils. Paint or stamp wooden rounds for the pieces.

2. draw-on dolls: Place an old-school wooden figurine (complete with acorn cap and scarf) at each setting; provide markers so kids can fill in the features.

3. Letters: Use alphabet tiles for “place cards.” Encourage kids to swap them, spell out (or make up) new words, and take them home as mementos.

4. diy jewelry: Set out dishes with necklace- or bracelet-making supplies, such as cords and beads. Kids can keep or share their creations.

Makeshift Menu

Whet your guests’ appetites by writing out the holiday menu, café-style, on a roll of brown kraft paper (a rustic spin on the typical chalkboard). Jot the name of each dish with a marker, then thread a length of sturdy twine through the paper’s tube. Suspend from a small nail or picture hook (or removable adhesive hanger) over a buffet table or wherever your guests will be gathering.

Trivia Quiz Booklet

Celebrate family and friends with a game that sparks conversations about everyone’s past and present. Follow the template instructions to make booklets with the desired number of questions. Have people fill them out before the meal, then go through the answers as a group. To keep the tradition fresh, change the focus from year to year. For example, you could match up family members with their claims to fame, or dig up old photos to accompany the questions. The best part? The booklets double as keepsakes.

Tip: If you’re short on time, buy small blank notebooks and write the questions—no printing needed.

4

Ways to

MAKE place cards

With so much attention being paid to the meal, it’s easy for hosts to overlook the other niceties of entertaining, such as place cards. Fortunately, these are simple and can help create a more welcoming scene. A couple will even keep little hands busy until the feast is served.

1

embroidered leaves

Stitch your guests’ names onto sturdy leaves, such as these sizable magnolia specimens. They’ll need to dry for a few days after embroidering (to hold their shape), so plan ahead. Set leaves upside down on a work surface, veins facing up. Write a name on each leaf using a metallic marker. With a plastic needle and thick thread, go over the letters in a basic backstitch; overlap the stitches slightly for a rustic look.

2

tamale wraps

These “place cards” double as favors: They look like savory tamales but in fact hold a sweet surprise of chocolate-covered espresso beans (or jelly beans, for kids). Fill each corn husk with treats, twist it closed, and secure it with double-sided tape at one end and a thin strip of husk at the other. Tie paper slips at the tops, inscribed with guests’ names. If you like, add a message of gratitude as well.

3

pressed-leaf animals

Autumn leaves (you can purchase pressed ones, or gather some from the backyard) are the basis of this kid-friendly craft. Place an animal template on each leaf, secure it with double-sided tape, and use detail scissors to cut out the shape. Reinforce brittle leaves with layers of tape on the backs before cutting them. Write names on the place cards with a silver paint pen.

4

Gobbler pop-ups

Here’s another fun idea for your young guests: Make pop-up turkeys. Set out crafts-store supplies and demonstrate the first one. Start by cutting out heavyweight paper into squares. Stick a honeycomb ball onto each one. Draw on turkey feathers and a face with colored pencils and crayons and finish by writing the person’s name in a corner. Set the card on a square napkin for a geometric backdrop.

Dessert Table Décor

If you’ve delegated the pies, your dessert table might be a bit of a hodgepodge of pans. Unify them by encircling each one with a ring of greenery. Gather pretty foliage (such as the eucalyptus, bay, and olive leaves shown here), twist them into wreaths—each just wider than the pan it will frame—and put in position.

Mini Pie Parcels

Some guests are known for filling up on the turkey and sides, leaving no room for dessert. Plan ahead so you can send them on their way with individual pies baked in 5-inch aluminum tins.

1. Prep fabric for wrapping ahead of time: Cut 17½-inch squares. Press edges under ¼ inch, then another ¼ inch. Hem all the way around. (Or use store-bought napkins.)

2. Wrap each pie in waxed paper or parchment, secure with twine, then center atop a fabric square. Drape opposite corners over pie, then tie remaining corners in a square knot.

classic good thing

Pie Dough

One of the trickiest parts of working with rolled-out pie dough is getting it from the work surface to the pie plate. But even novices can manage this task by using this pro tip from the November 2012 issue of Martha Stewart Living: Roll the dough around the pin, from one side to the other, then gently lift and unroll it over the dish. (If the dough is too soft, chill it for 15 minutes so it won’t stick.) Gently pat dough into place and trim excess with kitchen shears, leaving a 1-inch overhang; fold dough under to reinforce edge.

Leaf Trivets

Protect your dining table and add a little seasonal panache in the process, with these fetching trivets. Trace a leaf template onto a corkboard tile (from an office-supply store) with a marker. With corkboard on a cutting mat, cut along outline with a craft knife. Turn over to display. Bring an extra one for your hostess, under your Thanksgiving dish.

Foolproof Presentation

For a platter that’s equal parts pretty and practical, skip bringing the whole turkey to the table, opting instead to do the carving (and curating) in the kitchen. After all, this once-a-year knife skill is not so easy to pull off before an audience. First, fan out the meat slices down the middle, as shown; then add the wings and drumsticks on either end. Garnish with herbs and fruit.

Make Aheads

Prepare as much of this multifaceted meal—particularly the sides and desserts—as possible beforehand so the day itself is more manageable.

1 week before

Turkey Stock: You don’t need to wait until you get your bird. You can use turkey wings to make a flavored broth.

Squash Seeds: Roast these (scooped out of any squash you’re cooking for another meal) with spices to serve as day-of snacks.

1 to 3 days before

Pies: Make pie doughs three days ahead and refrigerate (or better yet, a month in advance and store in the freezer). Bake all pies a day before they will be served to set fruit-pie juices (at room temperature) or custards (in the refrigerator).

Mashed Potatoes: Make them completely, then let cool and refrigerate (covered). To reheat, place the mash in a heatproof bowl set over a saucepan of simmering water; stir until warm.

Vegetables: Chop all ingredients for stuffings and sides, then store them in separate labeled airtight containers in the refrigerator.

3 Side-Dish Heroes

Avoid overthinking the sides—it’s the turkey that matters most. These simple sauces will elevate practically any steamed or roasted vegetable.

1. Béchamel: For lovers of creamed spinach or other greens, turn to this easy white sauce (see marthastewart.com) made from butter, flour, and milk.

2. Brown Butter: All you need is one ingredient, and heat: Cook butter until the milk solids brown and the flavor becomes nutty. Drizzle over vegetables.

3. Vinaigrette: Dress just-roasted vegetables—such as brussels sprouts—with your go-to vinaigrette, and serve warm or at room temperature.

4

Ways to

use leftovers

Oh boy, do people love whipping up delicious meals from the remains of the holiday feast. And why not? It takes hours (even days!) to prepare everything, so it’s only fitting that you can savor the efforts for days afterward. Breakfast, lunch, and dinner are all here, plus a nourishing broth.

1

turkey bone broth

Place the bones from your turkey (2 to 3 pounds), aromatics (a carrot, celery stalk, quartered onion, bay leaf, and parsley stems), and ½ teaspoon of black peppercorns in a multicooker. Add water to cover; cook on low for 8 hours. (Alternatively, simmer in a Dutch oven, covered, for 6 to 8 hours.) Strain and skim off fat. Let cool; refrigerate in airtight containers up to 1 week, or freeze up to 6 months.

2

open-face sandwich

Mix ½ cup mayonnaise, 1 teaspoon grated lemon zest, 1 tablespoon lemon juice, and freshly ground pepper. In another bowl, mix 2 cups diced roasted turkey, ½ cup each diced green apple and celery, ¼ cup celery leaves or parsley, 2 tablespoons lemon juice, 3 tablespoons extra-virgin olive oil, and 2 tablespoons mayo mixture. Spread more mayo on bread; top with turkey salad, sliced cucumbers, and watercress.

3

CHICKEN À LA CRANBERRY

Season 4 whole chicken legs; brown on both sides in a cast-iron skillet coated with olive oil. Transfer to plate; pour off all but 2 tablespoons fat from pan. Sauté 2 minced shallots. Add 2 tablespoons sherry vinegar; boil 30 seconds. Add 1 cup leftover cranberry sauce and ½ cup chicken broth; simmer until a glaze. Return chicken, skin-side up, to pan; spoon sauce mixture over. Roast at 375°F until thigh reaches 165°F.

4

Potatoes and Shirred Eggs

Divide 1 cup mashed potatoes between two 6-ounce ramekins. Crack a large egg into each; place in a baking dish. Fill with enough hot water to come 1 inch up sides. Cover with parchment-lined foil. Bake at 375°F until egg whites are set, 20 to 25 minutes. Uncover; let stand 5 minutes. Sprinkle with flaky sea salt and freshly ground pepper. Serve with toast points and chopped fresh chives.