The plan with links to all the printable recipes...
Start preparation the day before by making the cheesecake, wild rice casserole, and mushroom turnovers.
The casserole and cheesecake should be cooled, covered and refrigerated.
Stuff and fold your turnovers but do not bake. Place on a cookie sheet covered in wax paper or paper towel, seal with Saran Wrap and refrigerate.
Toast and store extra almonds for your salad and remove and store the pomegranite seeds in an airtight container. Refrigerate.
On the day of your party...
Roast and prepare your beets in the morning. They are served at room temperature so can sit covered until ready to serve.
Prep the chicken and roast it for 2 hours in a 325 oven. ( I put my chicken on at 2:00 pm)
Remove wild rice casserole from fridge and set on counter to bring to room temperature.
4 pm - Remove chicken from oven and let rest a half hour. During this time, prepare your apple pan sauce. Remove it to a saucepan and leave it covered on your stove.
Clean your roasting pan.
4:15 pm - Pre-heat oven to 350. Place wild rice casserole in oven to warm for 40 minutes.
4:30 pm - Carve chicken and remove all meat. Transfer to serving dish and cover with foil.
5:00 pm - Remove wild rice casserole from over, cover with foil. Increase oven temp to 400 and put in the mushroom turnovers. Bake in oven app ten minutes until golden.
Pour cocktails for your guests, pass around a tray of the turnovers and prep your salad.
Serve salad on individual plates.
Meanwhile, heat your apple pan gravy stirring constantly until just boiling and then pour over chicken. Mix it all up and garnish with fresh parsley.
Serve buffet style with wild rice casserole and beets.
Enjoy!
