How do I serve everything at the same time & hot enough?

[Anonymous]

I'm bad at getting everything on the table at the same time without some of it quickly going cold. Any tips for keeping the good hot?

Also, do people job up and warm the good in the microwave throughout the long meal? Thanks. & Happy Thanksgiving!

[Anonymous]

We always pop sides back in the (off) oven while the turkey is resting and being carved. Then the dishes are warm as well which keeps the food warm longer.

[Anonymous]

I am a crazy time scheduler. I write down the exact time to put something in in the oven, when to take it out, and when to start the next recipe so that everything is finishing up around the same time. We also have a warming drawer, but I rarely use it....I have his dinner scheduled like clockwork...literally.

[Anonymous]

Anonymous wrote:I am a crazy time scheduler. I write down the exact time to put something in in the oven, when to take it out, and when to start the next recipe so that everything is finishing up around the same time. We also have a warming drawer, but I rarely use it....I have his dinner scheduled like clockwork...literally.

+1
I write out a cheat card. Basically the turkey cooks for awhile at 275 and I use that time to prep all the other dishes. When the turkey gets bumped to 375, other stuff starts going in (the stuff that takes longest). Turkey comes out after about an hour at 375 and while it rests, the other dishes go in the oven. I cook what I can the day before (cranberry sauce, pies) and some stuff is done on the stove (candied yams, gravy) or slow cooker (green beans). Hot pies like apple pies go in the oven while we are eating so they're ready for dessert when dinner is over. It takes planning but it can be done!

[Anonymous]

If you have stuff done early that you want to keep warm, but no room in the oven, wrap it in aluminum foil, and then wrap a towel or fleece blanket around it. It keeps the heat in. You can even place the wrapped pot(s) in a large cooler to help stuff stay warm.

[Anonymous]

A lot of this is about menu planning. If you balance how many things need to be made in the oven, on the stove, etc. you can finish a lot of your dishes at the same time. You can also get a lot of stuff done when the turkey is resting.

[Anonymous]

You write it down and figure it out. This is always my first step, before shopping even. You schedule exactly what can be done early and what steps can wait. The last hour or two is planned to the minute.

[Anonymous]

Thanks, PPs. This year we're doing a potluck so stuff won't be coming hot out of the oven onto the table. I guess I'll quickly microwave it all and whisk it onto the table?

[Anonymous]

Anonymous wrote:Thanks, PPs. This year we're doing a potluck so stuff won't be coming hot out of the oven onto the table. I guess I'll quickly microwave it all and whisk it onto the table?

So put it all in the oven (covered); oven set to warm...

[Anonymous]

Yeah if it's potluck you need to take a best guess at correct oven temperature and put a lot of stuff in there. Oven re-warming has it's downsides, but when I go to a potluck I try to bring recipes that will re-warm well (e.g. A sweet potato casserole over mashed potatoes, or whatever)

[Anonymous]

This year the turkey came out 1 hour ahead of dinner time. The sides went in to warm at that time. The hot sides were all made ahead of time so they just needed to warm. I pulled out the cold sides 15 mins before the hot. I had trivets all set out. My husband carved and I set out the sides and herded everyone for hand washing and drink refills.

[Anonymous]

We have a warming drawer. It makes a huge difference on days like today. It heats between 160-200.

[Anonymous]

We do lots of veggie sides, and use two chafing dishes. I also leave soup in a crock pot on warm.