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Try Giada's desserts, potatoes and more this Thanksgiving

The Food Network star also cooks up cranberry sauce and an almond bundt cake

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Video: Martha, Giada whip up Thanksgiving pie, cake

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    >>> we're back in "today's" holiday kitchen with chefs martha stewart and giada de laurentiis who has moved the side dishes up front. but now it's time for dessert. let's get started.

    >> let's start down here. is that all right?

    >> yep. starting with an almond cake , right?

    >> willie's going to make a pomegranate syrup to go over it. one cup of pomegranate juice , 1/2 cup of sugar, actually 1/4 cup of sugar. and 2 tablespoons of air root, it's more natural, and for me, i like it better and it should be using a whisk.

    >> good call.

    >> and we're also going to use 1/2 cup of pomegranate, which i heard martha love, love, loves. and they're good for you too. i love the color combo. you can see it's a yellow-y looking cake and you pour the pomegranate over it.

    >> can i say something? it is a delicious cake. cornmeal and almond cake .

    >> martha stewart 's approval. you got it.

    >> i've just impressed her back.

    >> we're working on --

    >> this is apple pie . this has -- in the pie crust has 1/2 cup of toasted walnuts.

    >> wow.

    >> finely chopped. you can fill the whole pie.

    >> this is pears?

    >> pears, apples, butter, little bit of flour for thickening.

    >> there you go. a heavy pan, huh? heavy, everything's heavy today.

    >> everything.

    >> and then we are going to make a lattice crust.

    >> this is beautiful.

    >> beautiful.

    >> you're going to actually make a lattice.

    >> only affix one side and you're going to lift --

    >> did you measure these, martha ?

    >> i did. you can do it by eye.

    >> 7 inches each.

    >> the crust -- the filling is already cooked.

    >> which makes it very easy to -- and you still have to bake it for about an hour.

    >> okay.

    >> but, you know, now you lift, do you know how to --

    >> have a weave here.

    >> you lift and down and that one.

    >> perfect.

    >> and then just the opposite for the center.

    >> that is stunning.

    >> it's not so hard to make a beautiful pie.

    >> for people who are buying their crust, you okay with that?

    >> no.

    >> i am okay. i'm okay with buying crust as long as they're good crusts.

    >> right. but you can do a design with those store bought crusts.

    >> and tuck this down with your thumb all the way around and you'll make a fluted edge like this one.

    >> how do you do that?

    >> oh, here.

    >> with these two fingers and thumb like that. see?

    >> i like that.

    >> and you make a ruffle, yes.

    >> beautiful. yeah, i learned something new today.

    >> yeah. see, and you can make a pretty crust.

    >> why does it bake for an hour if everything's baked inside of it?

    >> well, the crust you want crispy and golden brown .

    >> like this?

    >> no, 350, 375, i always bake them hot.

    >> do you use an egg wash?

    >> a little bit of egg mixed with a little water. and sanding sugar which makes a glistening crust.

    >> super fine sort of sugar.

    >> i like sparkly sugar, this is a sanding sugar that's extra sparkly.

    >> do you have a signature dessert giada?

    >> beside this. i have something i do with almond. i like crumbles with lots of fruit, you know. but i wasn't going to compete with martha 's apple pie .

    >> there's no competing.

    >> i went a completely different direction.

    >> we're going to take a look at the final meal. this is hours and hours of work .

    >> the crew is lining up already. don't worry, guys, we'll save you some.

    >> ready to go.

    >> right here. your beautiful cake goes here.

    >> right here.

    >> we don't have wine for all of you.

    >> you ladies can --

    >> natalie and i can share wine.

    >> there we go.

    >> look how the turkey looks.

    >> beautiful.

    >> it is. that's what you want to bring to your table. not a little old bird.

    >> this is a bird.

    >> this is what you want, glistening like this and golden brown and delicious.

    >> let our viewers know, all the recipes are on the website. if you're looking for ideas, go online right now, today.com.

    >> and stuffing is great.

    >> thank you, martha . giada thank you. happy thanksgiving to you both.

    >> thank you, both. you guys are the best. we love having you.

    >> we're now a big happy family , are we not?

    >> yes, we are.

    >> macy's thanksgiving day parade , happy thanksgiving, everyone.

    Show transcript

TODAY recipes
updated 11/21/2012 7:30:48 PM ET 2012-11-22T00:30:48

Recipe: Mashed potatoes with kale

Ingredients
  • For potatoes:
  • 4 pounds (about 5 large) russet potatoes, peeled and chopped into 1-inch pieces
  • 2 cloves garlic, peeled and smashed
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, at room temperature
  • For kale:
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (12-ounce) bunch kale, stemmed and chopped into 1-inch pieces
  • 1/4 cup low-sodium chicken broth
  • For final dish:
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 3/4 cup Parmesan cheese
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 2 teaspoons kosher salt, plus extra for seasoning
  • 1 teaspoon freshly ground black pepper, plus extra for seasoning
Preparation

In  a 5-quart saucepan, combine the  potatoes, garlic, salt, butter and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and using a potato masher, mash the potatoes until smooth.

For the kale: In a large skillet, heat the oil over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and 1/4 cup chicken broth. Cook, stirring occasionally, until wilted, about 10 to 12 minutes.

Add the kale mixture, mascarpone cheese, 1/2 cup chicken broth, butter, Parmesan cheese, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper, to taste. Transfer to a bowl and serve.

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Recipe: Cranberry sauce

Ingredients
  • 1 1-pound bag of fresh cranberries
  • Zest of 1 orange
  • 1 cup fresh orange juice
  • 1/2 cup maple syrup
  • 1 cinnamon stick, broken in half
Preparation

Combine all the ingredients together in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon.

Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Transfer the cranberry sauce to a serving bowl. Chill until ready to serve.

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Recipe: Raffy's turkey sausage and chestnut stuffing

Ingredients
  • 1 medium green apple, cored and diced into 1-inch cubes
  • 1 medium red apple, cored and diced into 1-inch cubes
  • 1 medium onion, diced into 1/2-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter, plus 2 tablespoons cubed
  • 1/4 cup dry white wine
  • 1 (6-ounce) bag dried cranberries
  • 1/2 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound sweet Italian turkey sausage meat removed from casing
  • 8 ounce jar steamed whole chestnuts, roughly chopped
  • 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
  • Pinch red pepper flakes
  • 1 cup canned chicken stock
  • 1 cup freshly grated Parmesan
Preparation

Preheat oven to 400 degrees.

In a medium saute pan add the apples, onion, 1 tablespoon oil and butter. Cook over medium-low heat for 10 minutes to soften. Add the wine, cranberries and salt and pepper. Simmer for about 5 minutes. Take off the heat and allow the mixture to cool.

In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.

In a medium bowl, toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.

Add the chicken stock and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2-inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

Serving Size

Makes 4 to 6 servings

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Recipe: Almond bundt cake with pomegranate sauce

Ingredients
  • For cake:
  • Vegetable spray
  • 1 cup fine yellow cornmeal
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • 2 sticks unsalted butter, softened
  • 1/2 cup almond pasta, cut into 1/2 inch pieces
  • 2 1/2 cups confectioners sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 4 egg yolks
  • 2 eggs
  • 1/2 cup sour cream
  • For sauce:
  • 1 cup pomegranate juice, such as POM
  • 1/4 cup sugar
  • 2 teaspoons arrowroot
  • 1/2 cup fresh pomegranate seeds
Preparation

Preheat oven to 350 degrees.

Grease a bundt pan with vegetable spray. Dust sprayed dish with confectioners sugar. Set aside.

In a medium bowl, whisk together the cornmeal, cake flour and baking powder.

Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add the confectioners sugar. Mix until light and fluffy. Add the vanilla extract, whole eggs and egg yolks, 1 at a time. Add the sour cream and dry ingredients until just incorporated.

Pour the batter into the prepared bundt pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 to 40 minutes or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool.

For the sauce, combine the pomegranate juice, sugar and arrowroot in a small saucepan. Bring the mixture to a boil (it should thicken immediately). Stir in the fresh pomegranate seeds. 

Drizzle the sauce over the bundt cake and serve.

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