OK, it took a while, but if you're ever faced with feeding a group (about 10) for Thanksgiving/Christmas, then this post will cement your legacy as a holiday hero.

All of this post, and more, is included in the attached Excel file.

It presumes a 6 o'clock dining start...

COURSES: DISHES
SOUP: PUMPKIN SOUP
SALAD: ORANGE AVOCADO SALAD
ENTRÉE: ROASTED TURKEY with GRAVY
SIDES: MUSHROOM STRUDEL
WILD RICE PILAF
MASHED POTATOES/CELERIAC
APPLE HORSERADISH
DRESSING
DESSERT: PILGRIM PUMPKIN PIE
BOURBON BALLS
BEVERAGES: SPARKLING WATER
BORDEAUX TYPE WINE
DRY SHERRY (APERITIF)
COFFEE

(See the attached Excel file for the recipes)
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Usually, people will be in your kitchen asking "What can I do to help?". By printing and taping the following schedule up in your kitchen, you can simply direct your well-intentioned guests to the schedule and they will be able to jump right in and do something useful.

Work quickly, thoroughly, and efficiently.

TIME OF DAY|PROCEDURE
2.30 START TURKEY
4.00 START RICE PILAF
4.30 START MUSHROOM STRUDEL
5.00 SET TABLE
5.15 START CELERIAC
5.30 START DRESSING
5.40 MAKE SALAD
5.45 START MUSIC
5.45 APPLE HORSERADISH
5.45 HEAT SOUP
5.50 REMOVE BIRD
5.55 TOP DRINKS
6.00 BROWN STRUDEL
6.00 SERVE SOUP
6.10 CLEAR SOUP
6.15 SERVE SALAD
6.20 SKIM/HEAT GRAVY
6.25 CLEAR SALAD
6.30 STACK SIDES
6.35 CARVE TURKEY
7.00 CLEAR TABLE
7.00 START COFFEE
7.10 SERVE DESSERT/COFFEE
7.20 CLEAR TABLE
7.45 APERITIF
-------------------------------
PREVIOUS DAY

PREPARE GRAVY
PUMPKIN PIE
PREPARE SOUP
PREP STRUDEL FILLING
TOAST ALMONDS FOR SALAD AND PILAF
COOK BACON
BOURBON BALLS
BRINE TURKEY (if fresh; frozen turkeys are usually "factory-brined")
THAW PHILLO
CHILL WINE/WATER
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IN ADVANCE

ORDER TURKEY (fresh is best)
PURCHASE turkey necks and backs, and avocados
THAW TURKEY, IF FROZEN
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Notes:

1) Call the meat dept. about a week in advance and ask about getting some turkey and chicken necks/backs. They will usually be cutting some turkeys for the holiday and can reserve some necks and backs for you. You will need 5 to 10 lbs for making the gravy.

2) Celery root - do not purchase if they feel "light". This indicates they have dried out and will be fibrous inside. If "heavy", wet ones are not available, then just go with more russett potatoes. Also, cook celery root for a shorter amount of time than you would the potatoes. Cooking them too long will also cause them to become fibrous,rather than creamy.

3) Wild mushrooms - Use fresh ones - whatever are available. They are expensive, so you can substitute regular ones if desired.

4) Nuts - available in the bulk section. Toast the almonds in a toaster oven or regular oven. Watch them closely so they don't burn, and transfer them to a cool pan/plate promptly when they are removed from the oven.

5) Avocados - usually need to be purchased several days in advance to ensure proper ripening. They need to be soft, but not mushy. To speed ripening - wrap in a plastic bag, store at room temperature. To retard ripening - place in refrigerator unwrapped .

6) Bacon - Don't overcook the bacon. Reserve the rendered fat to use later in the recipe.

7) "Bulk" sausage - I'm not sure what type of sausage Milos means here. Bulk sausage is usually limited to sweet or hot Italian, although I've seen bratwurst available at times as well. Of course, any sausage can be "unstuffed" and used.

8) When dissolving the kosher salt for the turkey brining, it will be helpful to use hot water (about 1.5 qts) to do so, then combine it back with the cold water. Also, you will need a 5 gallon bucket for the brining itself.

9) For the stocks - they are generally available in 3 forms - bouillion, paste (demi), and liquid. The bouillion (dried) is the least desirable.

10) Sherry - do not use the "cooking" sherry found in the grocery store. Get it from theliquor store. Osbourne's is usually the cheapest, but usable, sherry. More expensive versions are also available.
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INGREDIENT LIST (FOR 10 to 12)

AVOCADO 2.5
BELL PEPPERS (Count) 2
CELERY (Bunch) 1
CELERY ROOT (medium) 3
GARLIC (tsp) 4
GRANNY SMITH APPLES 6
LEMON 2
MIXED GREENS/ROMAINE (lbs) 2.5
YELLOW ONION (Cups) 7.5
RED ONION (Cups) 0.75
ORANGES 5
PARSLEY (Bunch) 1
PIE PUMPKIN (Count) 1 LGE. or 2 MED.
RUSSETT POTATO (medium) 5
TOMATOES (Cups) 2.5
SHALLOTS (Count) 1
WHITE MUSHROOMS (8 oz pkg) 1
WILD MUSHROOMS (Pkgs) 3
SLICED ALMONDS (tsp) 15
SLIVERED ALMONDS (Cups) 0.5
(CHOPPED) ROASTED PEANUTS (Cups) 1.5
PECAN PIECES, FINELY CHOPPED (Cups) 1
TURKEY (Lbs) 10 to 12
BULK SAUSAGE (Lbs) 1.5
CHICKEN/TURKEY NECKS & BACKS (Lbs) 5 to 10
BACON (slices) 4
COFFEE/TEA
BASIL (tsp) 2.5
BAY LEAVES (Count) 5.5
CAYENNE (dash) 2.5
CURRY (tsp) 2.5
GINGER, GROUND (tsp) 1
KOSHER SALT (Cups) 2.5
NUTMEG (tsp) 0.5
PAPRIKA (Tbsp) 1.25
PEPPER, WHITE (tsp) 1
POULTRY SEASONING (Tbsp) 3
THYME (pinch) 1
TURMERIC (tsp) 2.5
DIJON (tsp) 2.5
PREPARED HORSERADISH (Cups) 1.5
TAMARI/SOY SAUCE (Tbsp) 2.5
WHITE WINE VINEGAR (tsp) 7.5
CINNAMON (tsp) 3
BROWN SUGAR (Cups) 1.5
COCOA (Tbsp) 2
CONFECTIONERS SUGAR (Cups) 1
CORN STARCH (tsp) 1
CORN SYRUP LIGHT (Tbsp) 2
HONEY (tsp) 2.5
SUGAR (Tbsp) 2.5
EVAPORATED MILK (Cans) 2
OLIVE OIL (Tbsp) 10
PNUT OIL (Tbsp) 10
BROWN/BEEF STOCK (Cups) 1 to 2
CHICKEN STOCK (qts) 2
TURKEY STOCK (Cups) 1.125
VEG STOCK (Cups) 7.5
EGGS (Count) 5
BUTTER (Tbsp) 13.5
HEAVY CREAM (small carton) 1
CHICKPEAS (Cups) 1.875
WILD RICE (qts) 1
DOUGH for 1 crust pie 2
FILLO DOUGH (Pkgs) 1
NILLA WAFERS CRUMBS (Cups) 2
STALE/DRY DINNER ROLLS (Qts) 1.5
PARCHMENT PAPER (roll) 1
PERRIGINO/SPARKLING WATER (L) 3
BOURBON (Cups) 0.3
BOURBON, BRANDY, or COGNAC (Tbsp) 3
DRY SHERRY (Cups) 0.33
WINE, RED (Bottle) 2