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