Stuffing and gravy for a potluck. How to make and transport.

[Anonymous]

Hi, I'm a dad who doesn't cook much. I'm tasked with preparing stuffing and gravy for a pre-Thanksgiving potluck. What should I do? Buy and make the Stovetop Stuffing and get gravy in the jar? Something more involved?

Once I make it, how to I transport it? I guess a foil pan for the stuffing. What about the gravy?

Thank you and happy Thanksgiving.

[Anonymous]

Since you don't cook, I would get prepared gravy and stuffing from whole foods.

[Anonymous]

Anonymous wrote:Since you don't cook, I would get prepared gravy and stuffing from whole foods.

+1.

I didn't know gravy came in cans -- but I bet you it's a salt bomb.

[Anonymous]

Don't get gravy in a can. At Whole Foods, the good stuff is in plastic soup containers in the deli section. (Next to the soups, burritos, and tamales.) It's pretty good.

You're right about a foil pan, covered with more foil, being the way to transport stuffing. Best to make it in advance, transport it cold/room temperature, and heat it there. Heating it at your place and then taking it risks it being in the bacteria temperature zone too long. If you do have to take it over there already heated, follow the method Tim Carman wrote about in today's WaPo food section: clean out your Coleman cooler, line it with heavy towels, and put the hot pan in there. That will keep it hot and safe on the way over.