How many are you cooking for? How big is your oven?
I don't think mac n cheese or roasted veg have a place at a traditional turkey roast personally. I'm not convinced about cauliflower cheese either.
We are down to five so it's easy peasy.
1 stuffed and prepped turkey crown (cook in a bag - never done that before). Serves 6-8. 20 pigs, 6 stuffing things with a bit of bacon round them
Roast potatoes and parsnips
Chantenay Carrots
Sprouts with chestnuts (bought ready for microwave)
Braised red cabbage (bought ready for microwave)
Bought poultry gravy and bread sauce
Small jar of cranberry
Method:
10am - put in turkey crown
11.50 - brown crown
12.10 - remove crown from oven and cover with foil and two teatowels.
At about 11 peel and par boil spuds in salted water, add parsnips once bubbling for 5 minutes. Also at 11 put a good glug of rape oil in a baking tray and put in the oven. Once par boiled drain spuds and snip and give a shake in the pan - put on a v low heat for two mins to dry them then put into the sizzling oil making sure they are coated on all sides. Put in the oven.
Top and tail chantenay Carrots - pop into dish just big enough for them. 1 dsp of water, pinch of salt, large pinch of sugar, knob of butter - seal.tightly with foil and pop at the bottom.of the oven.
Get ready serving dishes. (Fill gravy boat and sauce dishes with boiling water) Pop gravy into a pan, heat through bread sauce and put in a lidded dish.
At 12 turn oven down and move spuds near the bottom. Put in pigs and stuffing at the top. Plates and serving bowls in the middle.
At 12.30 take out plates and serving dishes - empty hot water from gravy boat and sauce dishes. Put a light under gravy - bread sauce into serving dish.
Blast sprouts and transfer sprouts and Carrots to serving dish.
At 12.45 call people to table.
Ask someone to put plates on table
Pop spuds into a serving bowl and back in the oven.
Slice turkey and stuffing onto platter - get someone to take through.
Pour gravy into boat - get some one to take through. Get out spuds - have taken through with bread sauce.
Turn oven up to high to brown pigs and extra stuffing
Red cabbage into microwave - turn into dish. Take through
Sprouts and Carrots- 90 second blast in microwave.
Cranberry - bung in gravy pan with juice of a clementine or satsuma - warm it through and serve.
Tip pigs and stuffing into warm dish and take through.
You could do the sprouts/Carrots, pigs and stuffing the day before and microwave - I find it makes for a lot of things that need microwaving at the last minute so would only do if feeding 8-10 nowadays. Always set the table the night before.
Hopefully by the time you sit down someone will have helped people to turkey and vegetables to get things underway and wine will have been poured plus drinks for the children.
Crackers - finish serving and tuck in.