Martha_Stewart_Living_November_2016

GRILLED SALT
& PEPPER
TURKEY WITH
GIBLET GRAVY

CHESAPEAKE

CRAB CAKES

ORANGE & LEMON

ICED TEA

Clockwise from top left: The Nordts’

Thanksgiving turkey is stuffed with lem-

ons, oranges, thyme, and garlic, then

cooked on the grill. For appetizers,

Dianne serves crab cakes made from

local Chesapeake Bay blue crabs:

“I like to incorporate seafood into the

meal because it’s light and refreshing,”

she says. The table is set with various

candles and glasses and antique

1920s Théodore Haviland china that she

has collected for years. Grilling a

whole turkey “is easier than it seems,”

says Dianne, shown here checking

on the bird—“and the result is perfectly

juicy, flavorful meat.”

Opposite: In lieu of 20 chairs, the Nordts

arrange bales of hay along their table

and drape them with Dianne’s blankets,

which offer warmth and softness.

SOUTHERN

HOSPITALITY

For recipes, see page 127.