Martha Stewart has a radio station on Sirius/XM radio "Martha Stewart Living Radio". Lucky for me I got a copy of this guide and I decided to share it with everyone. 

It has recipes from acclaimed chefs, such as Emeril Lagasse, Nigella Lawson, and Mario Batali.  Honestly I don't think these chefs have anything on the people I have encountered.

This holiday season they are having a "Helpline" All 30 chefs in the book will be on call to answer your questions on Martha Stewart Living Radio’s Thanksgiving Hotline.  Nice idea I may have to do that next holiday season, anyone game?

The hotline is live from Monday, November 23 to Wednesday, November 25. See schedule for the full list of celebrity chefs and exact times at  www.sirius.com/martha.

From this list of recipes I'm tempted to try the Sweet Potato Burbon Mash and the Chocolate Pecan Pie. Speaking of dessert don't forget to take a look of what the  What about you, did anything pique your interest?

I just finished hosting my first episode of "The Gourmet Diva Lounge", today's topic was "Preparing for Thanksgiving".  Feel free to listen and yes I did admit to the world that I clip coupons.  Frugal Diva!!!!! 

I got a little stumped with the Vegeterian Thanksgiving, but guess what!  We still have time to prepare, so to those Vegeterians out there PLEASE EMAIL OR POST a MAIN DISH for us to try.

I hope you enjoy these recipes to help make your Thanksgiving a little Gourmet Diva.  I will post a brine recipe and the answer on how big of a Turkey I should buy.
Overall, dont be scared to host Thanksgiving, remember to thank your host if your a guest, and most important, relax and have fun and create memor

Jamaica - Me - Crazy Jerk Turkey (Courtesy of Essence Magazine)
COOK TIME 4 Hours

PREPARATION TIME 4 Hours

INGREDIENTS

• 2 cup chopped onions
• 1 cup chopped scallions
• 2 tablespoon chopped fresh thyme leaves
• 2 teaspoon salt
• 2 tablespoon brown sugar
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground or grated nutmeg
• 1 teaspoon ground black pepper
• 2 item Scotch bonnet peppers or habanero, finely chopped
• 1/4 cup soy sauce
• 2 tablespoon oil
• 2 teaspoon vinegar
• 1/2 cup barbecue sauce

PREPARATION Stuffing: 1 whole apple (any kind)  1 whole orange (any kind)  1 large onion,  chopped coarse 3 celery ribs, chopped coarse 2 cups chicken broth or water 1 stick melted butter

Remove everything from turkey cavity; rinse with cold water and dry. Place turkey in large plastic bag. Combine all jerk seasoning ingredients in food processor and blend thoroughly. Pour marinade into bag with turkey. Seal bag and turn to completely coat turkey. Refrigerate 2 to 4 hours, frequently turning.
Heat oven to 350°F. Place turkey, breast side down, on rack in roasting pan. Fill cavity with whole apple, whole orange, chopped onion and celery. Pour stock or water in bottom of pan. Loosely tent turkey with foil.
Baste turkey every 30 minutes with melted butter and pan drippings. When bird has 1 hour roasting time remaining (see below), remove foil and flip to the breast side up. Baste every 15 minutes. Insert meat thermometer in mid-thigh, it should read 165? to 170°F when the turkey is done. Allow turkey to rest for 15 minutes before carving.

10 to 12 pounds: roast 3 hours   14 to 18 pounds: roast 4 hours

Candied Yams and Pineapple

INGREDIENTS

• 6 item large yams (about 4½ to 5 pounds), use orange-flesh yams
• 1 item stick butter
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground or grated nutmeg
• 1/2 cup water
• 2 cup fresh pineapple chunks

PREPARATION Peel and cut yams into ½-inch-thick pieces. Place yams in large pot of boiling water; cook until tender, about 10 to 12 minutes. Drain yams in colander. In medium-size pot, over medium heat, melt butter. Mix in both sugars, vanilla, cinnamon, nutmeg and water. Bring to light simmer and cook over low heat 2 to 5 minutes. Stir sauce constantly.

Heat oven to 350°F. In 2½-quart baking dish, place yams and pineapple chunks. Pour sauce over mixture; gently toss to coat yams. Bake, basting occasionally, until liquid is bubbling and yams are tender and glazed, about 30 to 40 minutes.



YIELD 12 Serving/s

Collards and Cabbage Combo

INGREDIENTS

• 4 cup chicken or vegetable broth
• 2 item smoked turkey wings or other parts
• 2 item large bunches collards (about 5 pounds), well washed and sliced or chopped, or two 1-pound bags prew
• 2 item garlic cloves, crushed
• 1 item whole habanero pepper or Scotch bonnet pepper
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper
• 2 cup cabbage, sliced into ½-inch-wide ribbons

PREPARATION In large pot, bring broth and turkey parts to a simmer. Cover pot; simmer on low for 45 minutes. Remove turkey parts. Add collards, garlic, habanero, salt and black pepper to broth. Simmer on low for 20 minutes, covered. Stir in cabbage and simmer until tender, about 10 more minutes. Do not overcook. Taste and adjust seasoning. Remove habanero before serving.

YIELD 12 Serving/s

Coconut Rum Eggnog
Makes about 20 Servings
1 Gallon Eggnog Chilled
1 Cup Coconut Rum
Garnishes: Whipped Cream and Nutmeg

In punch bowl or 2 pitchers, combine eggnog and rum. Ladle or pour into cups. Top each drink with a dallop of whipped cream and sprinkle of nutmeg.

Carving in Front of Guests ("Traditional" Method)

• If you'd like to show off your carving skills in front of your guests, the fanciest way to do it is by cutting meat from the breast while it is still attached to the rest of the bird.

1. Towards the bottom of the turkey (just above the wing joint), cut horizontally into the breast until you meet the breastbone in the middle.
2. Starting from the outside edge of the breast, cut vertically from the top until you meet the horizontal cut you just made.
3. Each slice will easily slip off, ready for stacking on a platter or serving directly to your guests!