Grocery shopping for your Thanksgiving feast? Make sure you add the ingredients for these flavorful recipes, courtesy of Martha Stewart, to your list:

Spicy Wild Rice Stuffing 

Ingredients
2 cups wild rice
2 tablespoons olive oil
2 stalks celery, diced medium
1 small yellow onion, diced small
2 cloves garlic, finely chopped
1 large jalapeno, seeded and finely chopped
Salt and pepper
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/2 cup golden raisins
1/4 cup vegetable broth
2 1/2 teaspoons ground coriander
1-2 tablespoons white-wine vinegar

Directions
Cook rice according to package instructions. Preheat oven to 375 degrees. In a small skillet, heat oil over medium. Add celery, onion, garlic, and jalapeno and cook, stirring, until onion is translucent, about 5 minutes. Season with salt and pepper and transfer to a large bowl. Add rice, pepitas, raisins, broth, and coriander. Stir to combine and transfer to a 9-inch square baking dish. Bake until heated through, about 20 minutes. Drizzle with vinegar and serve.

Quick Roasted Brussels Sprouts

Ingredients
2 pounds Brussels sprouts, trimmed and halved
2 red Bartlett pears, cored and cut into wedges
6 shallots, quartered
10 fresh thyme sprigs
3 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

Directions
1.Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper. 
2. Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.

Turkey Gravy

Ingredients
Drippings from Roasted Turkey in Parchment with Gravy
1/2 cup dry white wine
2 1/2 cups turkey stock
2 tablespoons cornstarch
Coarse salt and freshly ground pepper
2 tablespoons cornstarch
Coarse salt and freshly ground pepper

Directions
1. Pour drippings from roasting pan into a fat separator and set aside. Place pan on 2 burners over medium-high heat. When pan is hot, pour in wine, scraping up brown bits with a wooden spoon. Pour in defatted drippings (use only 2 tablespoons of those from dry-brined bird) and 2 cups stock; bring to a boil.
2. Combine remaining 1/2 cup stock and cornstarch in a small jar, seal it, and shake to combine. Pour cornstarch mixture into boiling mixture in pan and boil until thickened, 2 to 3 minutes. Pour through a fine sieve into a bowl. Reheat when ready to serve. Before serving, season with salt and pepper. 

Twice Cooked Potato and Leek Casserole

Ingredients
2 pounds sweet potatoes (about 5 small), peeled and cut into 1/2-inch pieces
2 pounds russet potatoes (about 7 small), peeled and cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
3/4 cup whole milk, warmed
3/4 cup heavy cream, warmed
1 1/2 sticks unsalted butter, melted
2 tablespoons all-purpose flour
Pinch of cayenne pepper
1 leek, white and light-green parts only, cut into 1/4-inch rounds, washed well, and dried (about 2 cups)
Safflower oil, for frying

Directions
1. Preheat oven to 425 degrees. Cover sweet potatoes and russet potatoes each with 1 inch water in 2 separate medium saucepans. Bring to a boil, salt generously, and boil until fork-tender, about 8 minutes. Drain and return potatoes to respective pans.
2. In a bowl, combine milk, cream, and butter. Divide milk mixture between saucepans. Mash potatoes until smooth; season with salt and pepper.
3. Spread mashed sweet potatoes evenly in the bottom of a shallow 2-quart baking dish. Top with mashed russet potatoes; spread evenly to edges. Bake until golden, about 25 minutes.
4. Meanwhile, in a bowl, combine flour and cayenne. Add leeks; toss to coat. In a medium saucepan, heat 2 inches oil over medium-high heat until a thermometer registers 350 degrees. Working in batches, add leeks and cook, turning, until crisp and light golden around edges, about 1 minute. With a slotted spoon, transfer to paper towels to drain. Season with salt.
5. Sprinkle fried leeks over potatoes; serve.