Thanksgiving 2014 Prep

Menu

Oysters w/ horseradish, lemon, ketchup sauce

Delicata squash w/ orzo & cranberry sauce; turkey & gravy; stuffing balls w/ sausage; stuffing balls veggie w/ vegetarian gravy; bourbon sweet potatoes; brussels sprouts; pumpkin pie & choc-hazelnut tart w/ whipped cream

Oysters

Wash

Shuck 8

Make sauce

Arrange on serving dish

Orzo-Stuffed Delicata

Prepare/ roast squash

Sage butter

Cook orzo

Cut dried cranberries

Wash and chop parsley

Toast pepitas

Assemble

Heat if making ahead

Turkey

Rub/ season

Add non-veggie stuffing before baking

Bake

Vegetarian Gravy

Make

Turkey Gravy

Thaw frozen

Make

Add drippings

Brussels Sprouts

Wash and trim

Toss w/ olive oil, seasoning

Roast at 400 ~35-40 min

Stuffing

Cube and season bread, leave out to dry

Chop enough onions, celery, carrots for both kinds, saute

Divide onions and celery between veggie/non-veggie

Thaw sausage

Chop sausage

Veggie: add sliced almonds

Non-veggie: add sausage

Moisten each with veggie or turkey broth

Beat an egg and mix w/ veggie-- form into balls

Bake

Bourbon Sweet Potatoes

Wash, spear, bake

Peel

Mash

Add butter and bourbon

Bake

Pies

Make two pie crusts. Refrigerate balls 30 min. then roll out

Bake one shell for pumpkin pie per tart book: 375 for 20 min, remove wgt, then another 10 min

Grind hazelnuts

Prepare choc-hazelnut ingredients

Assemble each

Bake choc-hazelnut 375 for 40 min

Whipped Cream

Fill dispenser w/ heavy cream after using cream for pie

Table

Silver

Wine glasses

Water glasses

Water pitcher filled

Napkins

Candles

Centerpiece: Make

Pick up PVC at 4 pm

Leave at 3:40

Stop at 2nd floor nurses' station and get evening medications

Go to PVC's room