A California Celebration

It’s not true that there are no seasons in Southern California. Every November, many leaves turn crimson, the air grows crisp, and, sometimes, snow comes early to the mountains. Still, there’s no denying that Southern Californians have it good when it comes to weather.

So why not take advantage of our cool, sunny days? Instead of celebrating Thanksgiving the way East Coasters do--indoors--why not put on a sweater and take the turkey outside? After all, barbecuing in Southern California isn’t just for summer.

When you cook a turkey on the barbecue, you not only get moist, wonderfully flavored meat, you free up space in your oven, which means you don’t have to leave so much cooking for the last minute.

Our menu, dreamed up by our cooking school interns, Andy Broder and Rommel Delos Santos, starts with Honey-Glazed Soybeans and cool, crisp White Sangria With Pomegranate Ice Cubes. Set out with a bowl of mixed nuts, the soybeans, which we’re seeing more and more in supermarkets--offer great munching while final touches are made on the meal.

Next comes autumn-colored Butternut Squash Soup, flavored with bacon and a little carrot and bell pepper.

The turkey, stuffed with citrus for flavor and cooked right on the barbecue, is pure California eating. We serve it with grilled vegetables instead of the usual green beans, Parmesan-Crusted Potatoes instead of mashed potatoes, Savory Applesauce and Cranberry-Orange Relish instead of straight cranberry sauce, and an untraditional but wonderful stuffing made with croissants, French bread, dried cherries and toasted pumpkin seeds.

For dessert, we have two sweets. One, Pumpkin Cheesecake With Caramelized Pecans, is a terrific alternative to plain pumpkin pie. Baked Persimmons With Muscat Wine and Creme Frai^che is a lovely way to end the meal, like baked apples with more depth.

It’s a nonconformist meal in style, but at heart it’s as satisfying as any traditional turkey dinner.

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Menu

Honey-Glazed Soybeans

White Sangria With Pomegranate Ice Cubes

*

Butternut Squash Soup

*

Citrus-Rosemary Grilled Turkey

Parmesan-Crusted Potatoes Cranberry-Orange Relish

Grilled Vegetables

Croissant and French Bread Stuffing With Dried Cherries and Pepitas

Savory Applesauce

Turkey Gravy

*

Baked Persimmons With Muscat Wine and Creme Frai^che

Pumpkin Cheesecake With Caramelized Pecans

White Sangria

Active Work Time: 10 minutes * Total Preparation Time: 4 hours 10 minutes

2 (750-milliliter) bottles Sauvignon Blanc or other dry white wine

1/2 cup orange-flavored liqueur (Grand Marnier)

1/2 cup brandy

2 limes

3 oranges

1 1/2 lemons

1/2 cup sugar

Pomegranate Ice Cubes, optional

* Combine wine, orange liqueur and brandy in bowl or pitcher.

* Juice 1 lime, 2 oranges and 1 lemon. Cook juices and sugar in small saucepan over medium heat until sugar is thoroughly dissolved, about 5 minutes. Add to wine mixture.

* Thinly slice remaining lime, orange and 1/2 lemon. Add slices to wine and chill 4 to 6 hours. Add Pomegranate Ice Cubes just before serving.

12 to 14 servings. Each of 14 servings: 153 calories, 9 mg sodium, 0 cholesterol, 0 fat, 13 grams carbohydrates, 1 gram protein, 0.16 grams fiber.

Pomegranate Ice Cubes

Active Work Time: 10 minutes * Total Preparation Time: 2 hours

1 large, or 2 small pomegranates

Water

* Seed pomegranates by cutting fruit into 4 pieces then submerging fruit in sink or large pot of cool water and gently working seeds free. Seeds will sink while white pith floats.

* Place about 1 teaspoon seeds into each well of ice cube tray. Add just enough water to cover. Freeze.

Honey-Glazed Soybeans

Active Work Time: 5 minutes * Total Preparation Time: 1 hour * Vegetarian

1 (1-pound) package frozen soybean pods (edamame)

Salt

3 tablespoons honey

2 teaspoons cinnamon

* Cook beans in salted boiling water until beans easily pop out of pod, 6 to 8 minutes.

* Drizzle beans with honey, then sprinkle with salt and cinnamon and toss lightly. Place under broiler and broil until honey caramelizes, or turns dark brown, about 10 minutes. Set aside to cool and serve.

* To eat soybeans, open pods like peanut shells and pop them into your mouth. Discard shells.

6 servings. Each serving: 144 calories, 798 mg sodium, 0 cholesterol, 5 grams fat, 17 grams carbohydrates, 10 grams protein, 1.55 grams fiber.

Parmesan-Crusted Potatoes

Active Work Time: 10 minutes * Total Preparation Time: 45 minutes * Vegetarian

2 pounds small red boiling potatoes

Salt, pepper

2 tablespoons olive oil

1 egg white, whipped to light foam

2 sprigs rosemary, chopped

1/2 cup freshly grated Parmesan cheese

* Boil potatoes in 2-quart saucepan of salted water until fork tender, about 20 minutes. Drain well and cut in halves (or quarters for larger potatoes). Transfer to large bowl.

* Season potatoes with salt to taste and generous grinding of pepper. Drizzle olive oil over potatoes. Add egg white and mix to coat potatoes. Sprinkle with rosemary and cheese and mix gently.

* Place potatoes on lightly greased baking sheet and bake at 350 degrees until potatoes turn golden brown, 15 to 20 minutes. Serve immediately.

8 Servings. Each serving: 149 calories, 163 mg sodium, 5 mg cholesterol, 5 grams fat, 21 grams carbohydrates, 5 grams protein, 0.48 gram fiber.

Cranberry-Orange Relish

Active Work Time: 15 minutes * Total Preparation Time: 30 minutes * Vegetarian

1 (3/4-pound) package cranberries

1 cup sugar

1 cup water

6 oranges, peeled and cut in sections

1/2 red onion, thinly sliced

1/3 cup cilantro, coarsely chopped

2 1/2 tablespoons olive oil

2 tablespoons white vinegar

Salt, pepper

* Bring cranberries, sugar and water to boil in saucepan and simmer 15 minutes until cranberries are cooked to thick sauce. Transfer to bowl to cool.

* When cooled, add oranges, onion, cilantro, olive oil, vinegar and salt and pepper to taste. Mix well. Chill until ready to serve.

4 cups. Each 1/4-cup serving: 104 calories, 19 mg sodium, 0 cholesterol, 2 grams fat, 22 grams carbohydrates, 1 gram protein, 0.47 gram fiber.

Savory Applesauce

Active Work Time: 15 minutes * Total Preparation Time: 45 minutes

The applesauce will be chunky with sweet, tart and wine flavors.

1 cup dry white wine

1/4 cup Port

3 1/2 to 4 pounds Granny Smith apples

Juice of 1 lemon

1/4 cup (1/2 stick) butter

1 teaspoon cinnamon

2/3 cup sugar

1 cup golden raisins

1/2 teaspoon salt, or to taste

* Combine wine and Port in small saucepan and reduce by half over medium-high heat, about 5 minutes.

* While wine is reducing, peel all but 1 apple. After peeling, quarter, core and seed all apples, including unpeeled apple.

* Chop all apples in batches in food processor, pulsing to prevent over-processing. Repeat as often as needed to coarsely chop all apples. Stir in lemon juice.

* Add butter, cinnamon, sugar and raisins to reduced wine and Port. Add salt. Stir until sugar dissolves, about 5 minutes.

* Add chopped apples and stir until well combined. Cover and simmer until apples are tender, about 20 minutes. Stir every few minutes.

* Serve warm.

6 to 8 servings. Each of 8 servings: 304 calories; 211 mg sodium; 16 mg cholesterol; 6 grams fat; 58 grams carbohydrates; 1 gram protein; 1.16 grams fiber.

Baked Persimmons With Muscat Wine and Creme Frai^che

Active Work Time: 35 minutes * Total Preparation Time: 1 hour 45 minutes * Vegetarian

It is important to get the softest and ripest persimmons available. This will cut down on the cooking time and will result in a tastier dish. Creme frai^che is available in most supermarkets, but sour cream may be substituted.

1 dry croissant or 2 cups any stale sweet bread

1/3 cup packed brown sugar

1/4 cup (1/2 stick) butter

8 persimmons

1 1/2 cups Muscat wine

2 cups creme frai^che

1 cup whipping cream

1 (3 1/4-ounce) can roasted macadamia nuts, coarsely chopped

Fresh mint, optional

* Cut croissant into 1-inch cubes and bake at 250 degrees until dry enough to be processed into crumbs, about 20 minutes. Place in food processor and pulse to break bread into crumbs. Add brown sugar and butter and mix 1 more minute. Set aside.

* Peel and cut tops from persimmons. Scoop out white core, creating small cavity.

* Place persimmons in baking pan and add just enough water to cover base of pan. Cover persimmons with foil and bake at 350 degrees until persimmons are soft and fork-tender, 30 to 50 minutes, depending on ripeness of fruit.

* When soft, drain excess water from pan and drizzle persimmons with 1/2 cup Muscat wine. Place persimmons back in oven without any foil and bake another 5 minutes. Set aside.

* Bring remaining 1 cup Muscat wine to boil in saucepan and reduce to half. Set aside to cool. When cool, add creme frai^che.

* Whip cream to soft peaks. Fold into creme frai^che-wine mixture. Refrigerate to chill.

* About 10 minutes before serving, fill each persimmon with 1/2 tablespoon macadamia nuts and top with 1 tablespoon bread crumb-brown sugar mixture.

* Broil persimmons until top browns, about 5 minutes. Watch closely so top does not burn. Once brown, remove from broiler and transfer to serving platter. Top baked persimmons with Muscat cream and garnish with mint leaves. Serve immediately.

8 servings: Each serving: 600 calories, 224 mg sodium, 137 mg cholesterol, 49 grams fat, 35 grams carbohydrates, 6 grams protein, 0.62 grams fiber.

Butternut Squash Soup

Active Work Time: 35 minutes * Total Preparation Time: 1 hour 25 minutes * Vegetarian-Adaptable

3 1/2 pounds butternut squash, about 2 squash

1 slice bacon, diced, optional

1 tablespoon olive oil

1 white onion, diced

1 carrot, diced

6 cups chicken or vegetable stock or broth

Salt, pepper

1/2 cup heavy cream

1/2 red bell pepper, diced, optional

1/4 cup coarsely chopped cilantro, optional

* Cut butternut squash in half and discard seeds.

* Place squash on baking pan and add just enough water to cover bottom of pan. Bake at 400 degrees until squash is fork-tender, about 30 minutes.

* While squash bakes, brown diced bacon in large soup pot over medium heat, about 7 minutes. Add olive oil, onion and carrot and cook until soft, about 10 minutes.

* When carrots and onions are soft, add chicken stock. Bring to boil, scraping bottom of pot to deglaze. Turn heat off, and cover until squash is baked.

* Scoop baked squash flesh from skin, stir it into broth in pot and return soup to boil. Reduce heat and simmer 10 minutes. Season to taste with salt and pepper.

* Puree soup in blender or food processor or with hand blender until creamy. Add cream and heat through.

Garnish with diced red bell peppers and chopped cilantro, if desired.

8 servings: Each serving: 193 calories, 636 mg sodium, 21 mg cholesterol, 9 grams fat, 26 grams carbohydrates, 6 grams protein, 293 grams fiber.

Turkey Gravy

Active Work Time: 30 minutes * Total Preparation Time: 40 minutes

There are many ways to make gravy. This one uses a cornstarch slurry, which is made by mixing cornstarch and water into a thick liquid. Don’t add all of the slurry; add it slowly instead, using just enough to get the gravy to the thickness you want.

2 tablespoons oil

Giblets and neck from 1 turkey

1 small onion, diced

2 ribs celery, diced

1 carrot, diced

1 cup dry white wine

6 cups turkey or chicken stock

1 sprig rosemary, chopped

1/4 cup corn starch

1/4 cup water

Salt, pepper

* Heat oil in saucepan over medium heat. Add turkey giblets and neck and brown well. Reserve liver for another use. Add onion, celery and carrot and cook until slightly brown, about 10 minutes.

* Deglaze pan by adding white wine, then stock to pan over high heat and scraping up browned bits. Add rosemary, bring to boil and simmer uncovered until stock reduces by half.

* Once reduced, discard neck and giblets. Puree stock and cooked vegetables in food processor or blender. Return to saucepan and simmer about 10 minutes.

* Thoroughly mix cornstarch with water to make slurry and slowly whisk into stock, stirring constantly, until gravy reaches desired thickness. You will probably use only small portion of slurry. Keep gravy hot until ready to be served. Season to taste with salt and pepper.

3 cups. Each 2-tablespoon serving: 115 calories, 761 mg sodium, 41 mg cholesterol, 6 grams fat, 8 grams carbohydrates, 4 grams protein, 0.24 grams fiber.

Croissant and French Bread Stuffing With Dry Cherries and Pepitas

Active Work Time: 25 minutes * Total Preparation Time: 1 hour 10 minutes

3 croissants, cut in 1 to 1 1/2-inch cubes

1 loaf French bread, cut in 1 1/2 inch cubes

1 cup dried cherries

3/4 cup roasted pumpkin seeds or Mexican pepitas

1 sprig rosemary, chopped

1/2 cup (1 stick) butter, diced

2 eggs

1 cup half and half

2 cups chicken stock or turkey drippings

1 tablespoon salt

1 tablespoon pepper

* Bake croissant and French bread cubes in oven at 250 degrees until dry, 10 to 15 minutes. Place in large bowl with dried cherries, pumpkin seeds, rosemary and butter and toss to mix well.

* In separate bowl, combine eggs, half-and-half and chicken stock.

* Pour half of liquid into bread mixture and toss well. Gradually add remaining liquid until stuffing is moist but not soaked and soggy. Season with salt and pepper.

Turn into greased 9x12-inch baking pan and bake at 350 degrees until golden brown, 15 to 20 minutes.

8 to 10 servings. Each serving: 465 calories, 1629 mg sodium, 99 mg cholesterol, 22 grams fat, 54 grams carbohydrates, 12 grams protein, 2.64 grams fiber.

Grilled Vegetables

Active Work Time: 20 minutes * Total Preparation Time: 40 minutes

3 bunches baby parsnips, 1/2 inch of top attached

1/2 cup olive oil

1/4 cup balsamic vinegar

Salt, pepper

3 large red onions, thickly sliced

3 bunches baby carrots

2 bunches radishes

6 to 10 baby corn, in husk

1 bunch green onions, trimmed

1 red bell pepper, cut into 1/2-inch slices

1 yellow bell pepper, cut into 1/2-inch slices

1 orange bell pepper, cut into 1/2-inch slices

* Steam parsnips 5 minutes, then cool in bowl of ice water.

* Make vinaigrette by mixing together oil, balsamic vinegar and salt and pepper to taste.

* Toss parsnips, red onions, baby carrots, radishes, baby corn, green onions and red, yellow and orange bell peppers in vinaigrette to coat.

Grill vegetables, turning once, just until cooked through. Bell peppers and green and red onions will cook fastest, 3 to 5 minutes. Carrots, parsnips and radishes, 7 to 10 minutes. Remove husks and silk from corn after grilling.

6 to 8 servings. Each of 8 servings: 283 calories; 105 mg sodium; 0 cholesterol; 14 grams fat; 39 grams carbohydrates; 4 grams protein; 3.21 grams fiber.

Pumpkin Cheesecake

Active Work Time: 45 minutes * Total Preparation Time: 2 hours 50 minutes

CRUST

1 cup (2 sticks) butter

1/3 cup sugar

1 teaspoon salt

1 egg plus 1 yolk

2 1/4 cups flour

Nonstick vegetable spray

* Beat butter, sugar and salt in bowl until smooth by hand or in food processor, about 3 minutes.

Add egg and yolk and mix until well-combined.

Add flour and mix until evenly blended. Scrape down sides of mixing bowl several times.

* Form dough into ball, flatten into disc and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.

* Spray 13-inch tart pan with removable bottom or 2 (8-inch) tart pans or pie tins with vegetable spray.

* Roll out dough to at least 16 inches across for large tart. (For 2 standard pies or tarts, divide dough in half and roll dough 9 to 10 inches across and place in pan in same manner as for large tart.) Place dough in tart pan, and trim off excess, leaving 1/2 inch overhang. Fold overhang into side of tart pan so sides are double thick. Use scraps to make decorations for top. Bake decorations separately on baking sheet at 350 degrees 5 to 8 minutes.

* Place lined tart pan in freezer while you make filling, or refrigerate at least 1 hour.

FILLING

1 (15-ounce) can solid-pack pumpkin

1 (14-ounce) can sweetened condensed milk

1 pound cream cheese, at room temperature

3 eggs

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Caramelized Pecans, optional

* Cream pumpkin, condensed milk, cream cheese, eggs, cinnamon, cloves and nutmeg by beating until mixture is smooth. Uncooked filling will have thick liquid texture.

* Pour filling into chilled crust. Do not overfill.

* Bake at 300 degrees until filling is puffed and firm to touch, 50 to 60 minutes. (If using 2 pie tins, cooking time will be about 10 minutes less.)

* Cool on rack.

* When cool, remove cheesecake from pan and place on serving plate. (If using pie tins, do not remove.)

* If desired, decorate with precooked crust cutouts and Caramelized Pecans. Decorate while still warm so decorations will adhere.

8 to 12 servings. Each of 12 servings, without Caramelized Pecans: 516 calories; 614 mg sodium; 188 mg cholesterol; 34 grams fat; 44 grams carbohydrates; 11 grams protein; 0.64 gram fiber.

Caramelized Pecans

Active Work Time: 10 minutes * Total Preparation Time: 25 minutes * Vegetarian

1/2 tablespoon butter

1 tablespoon sugar

1/2 cup pecan halves

* Melt butter in small skillet over medium-high heat and add sugar and nuts. Stir constantly until sugar loses grainy appearance, about 5 minutes.

* Pour nuts onto sheet of aluminum foil and let cool about 15 minutes. Store up to 2 days in airtight container.

1/2 cup pecans. Each tablespoon: 59 calories, 7 mg sodium, 2 mg cholesterol, 5 grams fat, 3 grams carbohydrates, 1 gram protein, 0.12 grams fiber.

Citrus-Rosemary Grilled Turkey

Active Work Time: 20 minutes * Total Preparation Time: 4 hours 30 minutes

A conventional oven may be used with this recipe. Just place the stuffed turkey in a roasting pan, and add some extra garlic, ginger and rosemary around the bird. Bake at 350 degrees until the meat’s internal temperature reaches 165 degrees.

1 (11- to 12-pound) turkey

Salt, pepper

2 large pink grapefruit or oranges, peeled and halved

3 thin slices fresh ginger

6 cloves garlic, crushed, but left unpeeled

4 sprigs rosemary

1 cup (2 sticks) butter, melted

Zest from 1 grapefruit or orange

1 thin slice fresh ginger

* Remove giblets and neck from body cavity of turkey. Wash and set aside for gravy. Wash turkey and pat dry with paper towel. Generously season cavity and skin with salt and pepper.

* Stuff neck and body cavity with grapefruits, 2 slices ginger, garlic and rosemary.

* Combine butter, grapefruit zest and remaining slice ginger in small bowl. This will be used for basting, so keep warm.

* Truss turkey, tying wings and legs as close to body as possible with string to keep from burning.

* Arrange mound of charcoal in grill. Light and when covered with gray ash, push half of charcoal to one side of grill and half to other side. Place small roasting pan in center to catch drips. Place turkey on grill over drip pan and cover. Cook until thermometer inserted in thickest part of thigh reaches 165 degrees or until drumstick moves easily when twisted. Begin checking after 1 1/2 hours. Turkey weighing 11 to 12 pounds will take about 2 1/2 hours to cook. Every half hour, add more charcoal to existing piles and baste turkey. If desired, soaked and drained wood chips may be added as well. If turkey browns too quickly, cover affected parts with aluminum foil.

If using gas grill, leave 1 section of burners unlit. Place small roasting pan in center to catch drips. Heat on high 10 minutes, then reduce heat to medium-low or low. Place turkey on perforated part of broiler pan and place on grill over drip pan and cover. Cook as above, removing broiler pan for last 1/2 hour of cooking.

Remove turkey from grill, cover loosely with aluminum foil and rest 15 to 20 minutes before carving.

10 to 12 servings. Each serving: 639 calories, 419 mg sodium, 262 mg cholesterol, 40 grams fat, 5 grams carbohydrates, 61 grams protein, 0.15 grams fiber.

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INGREDIENTS

SHOPPING LIST

3 (750-milliliter) bottles Sauvignon Blanc or dry white wine

1 (375-milliliter) bottle orange-flavored liqueur (Grand Marnier)

1 (375-milliliter) bottle brandy

1 (750-milliliter) bottle Port

1 (750-milliliter) bottle Muscat wine

1 (11-to 12-pound) turkey

1/2 pound bacon

1 (3/4-pound) package cranberries

2 limes

9 oranges

3 lemons

3 large pink grapefruits

1 large or 2 small pomegranates

3 1/2 to 4 pounds Granny Smith apples

8 persimmons

1 bunch cilantro

8 sprigs rosemary

1 sprig mint

1 fresh ginger root

2 pounds small red boiling potatoes

1 bunch carrots

3 bunches baby carrots

3 1/2 pounds (about 2) squash

4 red onions

1 head celery

3 bunches baby parsnips

2 bunches radishes

10 ears baby corn in husk

1 bunch green onions

2 red bell peppers

1 yellow bell pepper

1 orange bell pepper

1 (15-ounce) box golden raisins

1 (8-ounce) bag dried cherries

1 (8-ounce) bag roasted pumpkin seeds

1 (3 1/4-ounce) can roasted macadamia nuts

1 (15-ounce) can solid-pack pumpkin

3 (1-quart) cans chicken or vegetable broth

4 croissants

1 loaf French bread

1 (14-ounce) can sweetened condensed milk

1/4 pound Parmesan cheese

1 pint half-and-half

1 pound cream cheese

1 pint creme frai^che or sour cream

1 pint whipping cream

1 pint heavy cream

1 (1-pound) package frozen soybean pods (edamame)

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STAPLES

Sugar

Brown sugar

Ground cloves

Cinnamon

Nutmeg

Honey

Salt

Pepper

Olive oil

White vinegar

Balsamic vinegar

Cornstarch

Flour

Nonstick vegetable spray

Eggs (8)

Garlic (1 head)

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GAME PLAN

3 Days Before: Begin thawing turkey (if frozen) by moving it from the freezer to the refrigerator. Make Cranberry-Orange Relish, cover and refrigerate. Seed pomegranates, place in ice cube trays with water and put in freezer.

2 Days Before: Make Caramelized Pecans for Pumpkin Cheesecake and store in airtight container. Make dough for Pumpkin Cheesecake crust, wrap in plastic and refrigerate.

1 Day Before: Make Pumpkin Cheesecake filling, bake pie and refrigerate. Prepare Savory Applesauce and refrigerate (12:15 to 1 p.m. if Thanksgiving Day). Bake squash for Butternut Squash Soup, scoop out flesh when done and store in refrigerator (9:30 a.m. if Thanksgiving Day). Cube and bake to dry croissants and French bread for Stuffing and Baked Persimmons topping. Process 1 croissant in food processor into crumbs for Baked Persimmons (10:30 a.m. if Thanksgiving Day).

Thanksgiving Day:

9 a.m.: Prepare White Sangria and refrigerate.

9:30 a.m.: Make Butternut Squash Soup, using baked squash from day before. Hold garnish until serving time. Store in refrigerator.

10:30 a.m.: Peel, cut tops and scoop white core of persimmons, then bake persimmons 30 to 50 minutes.

11 a.m.: Boil potatoes for Parmesan-Crusted Potatoes. Clean and trim vegetables for grilling.

11:20 a.m.: Drain potatoes and cut into halves or quarters. Set aside.

11:30 a.m.: Check persimmons and remove if fork-tender.

11:45 a.m.: Drizzle persimmons with Muscat wine and bake another 5 minutes. Set aside.

Noon: Boil soybean pods. Make Muscat Creme Frai^che; after whipping cream, store in refrigerator.

12:30 p.m. Light charcoal on grill.

12:35 to 12:45 p.m.: Remove soybean pods from oven and set aside.

12:45 p.m. Stuff turkey with citrus and truss.

1 p.m.: Begin grilling turkey.

1:15 p.m.: Brown giblets and aromatics for gravy.

1:30 p.m.: Baste turkey.

1:45 p.m. Make vinaigrette for Grilled Vegetables. Store in refrigerator.

2 p.m.: Baste turkey. Set table.

2:30 p.m.: Baste turkey and check internal temperature for doneness.

3 p.m.: Baste turkey and check internal temperature for doneness. Put vegetables on grill around turkey and remove to serving platter as each is cooked.

3:30 p.m.: Check turkey for doneness and remove if cooked and let it rest.

3:40 p.m.: Mix stuffing and prepare potatoes for baking. Put in oven to bake 15 to 20 minutes.

3:55 p.m.: Reheat Butternut Squash Soup and Savory Applesauce.

4 p.m.: Serve White Sangria With Pomegranate Ice Cubes and Honey-Glazed Soybeans to guests. Place potatoes and stuffing in oven 15 to 20 minutes. Finish preparing Turkey Gravy.

4:30 p.m.: Serve Butternut Squash Soup.

4:50 p.m.: Serve Grilled Turkey and side dishes. While guests eat, put persimmons in broiler for 5 minutes, remove and serve with Pumpkin Cheesecake at dessert time.