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[quote=Anonymous]I had cranberry sauces, relish tray, and rolls and butter on the table when I set the table. Son did ice water and we set out wines for easy refills.

When turkey (small one) was finishing up its last half hour I also used the oven to roast the veggies (cut the night before and tossed with oil/marinade right before the oven), and bake the mac and cheese + sweet potatoes + green bean casserole (all made the night before). Potatoes were done cooking on the stovetop when I got all those in the oven, so I mashed the potatoes and made them a little runny and kept them on the stove very low (they'll thicken up).

Turkey comes out, oven turns up to brown/crisp all the sides for another 15 minutes. I removed mac and cheese and covered in foil, tossed the veggies to brown the other sides, covered green bean casserole in fried onions, and gave the sweet potato casserole a little more time because it was kind of wet.

During these last 15 minutes of oven time, husband cheats and does stovetop dressing, which we like. It sits covered for its required time while he carves the small turkey, and I put all the sides on the table on a ton of trivets - they are hot as hell.

Call everyone to the table.

I run back and make the gravy in a few minutes, pour it into the gravy boat. We walk into the dining room -- him with the turkey and dressing on a platter and me with a gravy boat -- while everyone is sitting down.

Food is hot, but not on fire. Hot enough that people sitting next to really hot stuff serve for others.

PERFECT. [/quote]

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