An Elegant Thanksgiving Dinner

Gather with your family this Thanksgiving for a distinguished dinner that pleases the eye as well as the stomach!

For an attractive entree that guests will be wild about, roast a succulent Mandarin Goose. Then set this golden bird on a bed of beautiful Roasted Autumn Vegetables.

Crimson-colored cranberries—a favorite fall fruit—shine in both Cranberry Tossed Salad and Cran-Apple Pie. (All recipes shown here.)

Complement this lovely autumn dinner with two other splendid sides—Gingered Long Grain and Wild Rice, and Cornmeal Pan Rolls.

Thanksgiving Dinner Agenda

A Few Weeks Before:

Order a 12- to 14-pound domestic goose from your butcher.
Prepare two grocery lists—one for nonperishable items to purchase now and one for perishable items to purchase a few days before Thanksgiving.
Bake Cornmeal Pan Rolls; cool. Freeze in heavy-duty resealable plastic bags.

A Few Days Before:

Buy the goose and any remaining grocery items, including fruit for the Sugared Fruit Centerpiece.
Toast bread cubes for Gingered Long Grain and Wild Rice. Cool and store in an airtight container at room temperature.

The Day Before:

Set the table.
For Cranberry Tossed Salad, make the dressing; cover and chill. Wash and dry salad greens; refrigerate in a resealable plastic bag. Wash and chop broccoli and cauliflower; place in a resealable plastic bag and chill.
Bake Cran-Apple Pie. Store loosely covered at room temperature.
Later in the day, make the Sugared Fruit Centerpiece.

Thanksgiving Day:

In the morning, peel sweet potatoes for Roasted Autumn Vegetables and cut into wedges. Cover with cold water and refrigerate.
Thaw Cornmeal Pan Rolls at room temperature.
Assemble Gingered Long Grain and Wild Rice; cover and chill. Remove from the refrigerator 30 minutes before baking as directed.
Bake the Mandarin Goose.
Assemble Roasted Autumn Vegetables; bake as directed.
Remove salad dressing from the refrigerator 30 minutes before dinner; combine all Cranberry Tossed Salad ingredients. Just before serving, shake dressing and drizzle over the salad; toss.
Let the cooked goose stand for 10 to 15 minutes before carving. Meanwhile, make the gravy.
Set out the Cornmeal Pan Rolls.
Serve Cran-Apple Pie for dessert.