This meal is so easy, almost every part can either be made in advance or is put in a crock pot/ oven and then not touched for a few hours. And it looks and tastes fancy. I recommend you take the sirloin out of the oven just before it is done and cover in foil for 10 minutes to continue cooking while the oven tempt gets bumped up to 400F for the asparagus. Also, although the recipe for the asparagus says 15-20 minutes I always check after 12 minutes so they don’t overcook as I like my veggies on the crisp side. Serve the cake with fresh berries, you could also add in 1/2 tsp of instant coffee to really enhance the chocolate flavor, but that is optional.
The Day Before:
Make the cake (don’t sprinkle with powdered sugar until tomorrow)
Make the gravy, simply reheat it when you are ready (the flavors just get better over night)
Trim the sirloin, rub evenly with salt, wrap in plastic wrap and refrigerate
A Few Hours Before Dinner
Remove the sirloin from the fridge to come to room temp
Assemble the salad, leaving the dressing to be added just before serving
Start the potatoes (remember they take 4 hours, but once you get it all in the crock pot you’re practically done)
Wash and season the asparagus so it is ready to put in the oven
This one would work very well for Thanksgiving for someone who wants poultry but is intimidated by the idea of cooking and carving a full turkey or for a Friendsgiving dinner or secondary Thanksgiving party so no one gets burned out on eating the same meal over and over. It has juicy roasted chicken, potatoes, and green beans, but with a twist making it versatile enough for any occasion. My favorite part of this menu is the cake. If you make nothing else, make the cake. I have served it on many occasions and it is ALWAYS a hit. I top it with fresh whipped cream and strawberries. The best part is that it tastes even better the next day making this a fantastic make ahead option. (If you can keep your hands off of it that long).
The Day Before:
Make the cake the day before, if you are serving with homemade whipped cream go ahead and make that too and refrigerate it.
Prep the potatoes up to just before baking, layer them in the baking dish and cover.
Prep the chicken (if you are breaking down a whole chicken do this in advance, if using chicken pieces that are pre-cut then skip this step). Mix together the liquid for baking the chicken and put in the fridge.
Make the salad dressing and refrigerate
Prep your green beans, wrap in bacon. Make the glaze in a separate container and refrigerate separately.
Just Before Dinner:
Slice up the fruit for the cake, cover and set aside
1 hour before cooking take the potatoes out of the fridge and let them come to room temp.
Put the green beans on your baking sheet and brush with glaze.
Put chicken in baking dish and cover in white wine and herb mixture.