It does partly depend upon how much of a relief it is to have the hysterectomy, as friends who had one for things like endometriosis woke up feeling like they could take on the world because they'd been so ill for so long.
BUT a surgical wound is still a wound and it's very similar to a section in the way that some people bounce back immediately and others feel terrible. And at least you aren't solely responsible for a gaggle of toddlers and a colicky newborn/lack of sleep at the same time.
For practicality, I'd say try to plan and reduce the things that need to be done at once and think of it as you sitting securely and comfortably whilst directing the bigger operations, then perhaps doing a few small, lower effort things.
Peel veg between you the day before, preferably whilst sitting in front of the telly. So you'll lose some vitamin C, big deal, nobody's going to get scurvy from one day.
The table could be set the night before. It'll look pretty and won't be done in a rush when he's trying to cook.
A three tier steamer is brilliant, as you leave it on the side and veg keeps warm and out of the way/off the hob. And you can steam potatoes/larger parsnips in advance (I suggest the day before) before DH puts them into hot fat after the meat has been taken out, covered and left to rest.
Whilst he's doing the spuds, the kettle could be on for hot water so that any cabbage/broccoli goes straight into boiling water on the hob. You could probably manage to lift the green veg out of the pan with a slotted spoon into a sieve, rather than lifting the pan and tipping into a colander. This also means there's hot water for gravy - don't try and be fancy, bisto, hot water and a blob of redcurrant jelly/a pinch of dried thyme or sage is plenty.
Just don't do Yorkshires if chucking a bag of Aunt Bessie's onto the oven racks once it's been turned off is out of the question.
Pudding - individual microwave puddings with a tetrapak of custard/ice cream/cream is enough. It's what the microwave is perfect for.
That way, the table, condiments that don't need heating (mustard, jelly, etc) are on the table and the majority of food prep is done before the day.
On the day, the meat goes into the oven first. You then sit down and chop a bit of cabbage, open a tub of bread sauce, and maybe switch the steamer on. He takes the meat out and covers it when it's done. The kettle is filled and switched on, he heats the fat for the spuds. Spuds go in. Kettle is reboiled, water into pan, green veg follow.
Spuds are turned by him, you take green veg out, cover and put to the side, doing the same for the still hot carrots/etc in the steamer. Water is reboiled for gravy.
He takes veg into dining room and you make the gravy and microwave bread sauce.
He takes gravy and bread sauce into dining room as you go and sit down. Everybody else sits down and he brings in the big dead thing to great applause. Everyone helps with serving and pouring drinks. You eat loads, the guests help with stacking plates and then taking them out and loading the dishwasher, adding the tablet and switching on as you sit in front of the telly for a rest.
Couple of hours later, the snoring stops and one of them says 'I quite fancy some pudding' - great. You're on plastic lid lifting duty, DH puts them in turn into the microwave, they sit on the side until custard/cream/ice cream is added.
Guests collect bowls and spoons and take them into the kitchen. They might even wash up.
You don't move again until you want to.