Thank goodness

Thank goodness for this fall feast, featuring a cornucopia of seasonal produce. This streamlined menu features a turkey breast rather than a whole turkey and is designed for eight. Follow the Cooking Countdown below for hassle-free preparation.

Cooking Countdown
One to two days before: Make Chicken Liver Pâté. Transfer puff pastry from freezer to refrigerator.
Early in the day: Make pie, cool, store at room temperature loosely covered. Prepare vegetables (peel all but potatoes, cover and refrigerate).
About two hours before: Chill wine. Prepare stuffing, stuff turkey and start cooking. Once turkey is in oven, peel potatoes and start roasting potatoes. Add remaining vegetables to roasting pan as per recipe. Remove turkey to rest, make sauce.
Serve: While dinner is served, place pie in turned off but still warm oven. Whip cream (if using).