After cooking the green beans . . .
Make up the Sweet Maple Potatoes and refrigerate. And just before you go to bed, stuff the turkey and move the pecan pie to the counter. Today you may also want to iron the tablecloth and set the table. Depending on what time the meal will be served, you may want to start the turkey early in the morning, even 3:00 or 4:00 a.m., so don’t forget to set your alarm clock. You’ll want to leave the oven available about two hours before the meal for reheating and last-minute preparations.
The day of . . .
First thing in the morning, remove the rolls from the freezer and let thaw and rise in a
warm place. Set the cheese balls out on the table to soften, but keep covered. After the turkey is removed from the oven, allow it to sit at least twenty minutes before cutting to let the juices settle into the meat. Cut the turkey if you so choose. One and a half hours before the meal, begin reheating the Creamed Spinach Gratin. One hour before, reheat the Double Cream Mashed Potatoes and Sweet Maple Potatoes. Remove everything from the oven when finished and cook the rolls beginning thirty minutes before dinner. Right after you put the rolls in, beginning reheating the soup and the gravy on the stove. Remove the rolls after they’re done, cover, and set on the table. Return the gratin, the potatoes, and the sweet potatoes to the oven and keep only on warm—do not continue cooking.
Remove the frozen salad from the freezer, place on individual serving dishes, and set on the table. Set the turkey and stuffi ng on the table. Five minutes before dinner, reheat the
green beans in the microwave. Keep everything else warm until the cheese balls and
soup have been eaten. Move the gratin, potatoes, gravy, sweet potatoes, and green beans
to the table and enjoy dinner!
Some people need a little bit of time after the holiday meal before they are ready for
dessert, so don’t worry about reheating the Hot Apple Cake, setting out the Pumpkin Ice
Cream Pie to soften, and reheating the sauces until after dinner.
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