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Reply to "What is your strategy for keeping everything hot when you serve it?"
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[quote=Anonymous]Accept that not everything will be piping hot. Think about what dishes are most important to serve hot and which are fine being served at room temp, and then prioritize which get the oven at what time. We basically make all of the sides ahead of time, and use the oven to cook the turkey that day. Once the turkey is done, it has to rest for awhile and be carved (we serve it carved), so while that is happening, we use the oven, toaster oven and microwave to reheat the sides. Then cover with tin foil to try to keep some heat in the dishes, and as a pp said, the top of the stove will be warm from the oven being on so it is a good place to leave cooked dishes. I'd say that most of our food is room temp when everyone sits to eat, and it works out just fine.[/quote]
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