At our house, I get the steamed pudding
and butter sauce
going ahead of time, even the day before. You can also cook the wild
rice ahead; I usually cook the rice in the morning, then about 30
minutes before serving time sauté some mushrooms and onions in
plenty of melted butter, add to wild rice mixture and heat in oven.
Jay fixes the roast and the yams while I take
on the Yorkshire pudding and green veggie. (If it's
asparagus, serve with
on a chrome plate....) Probably the biggest effort for us is planning
which dish gets cooked where - fortunately we have a counter-top
convection oven/broiler, so the yams go in that while the rice and
veggie are stove-top dishes. While the Yorkshire Pudding is baking, we
cover the roast with foil and let it sit out of the way (inside the
microwave is a good place, just don't cook it any more!).