Planning Ahead for Thanksgiving
Oops I did it again! I made too many dishes for company Sunday and it was way too hard to keep them all warm for serving time. Let that be a lesson to me and to you for Thanksgiving!
I tried to keep the dishes warm rotating them in my two ovens, but that tends to dry things out, especially if your guests may be late or you are going to sit down to an appetizer first. I felt the tension and strain trying to keep everything at the perfect serving temperature.
This Thanksgiving, I want to make it less hectic and nerve-racking on myself - I need a game plan. Hot plates and chafing dishes could work but they still have a tendency to dry things out. So I think the solution to a moist and delicious dinner this is to set up a table in the back hall or somewhere out of your guests’ way and use 3 sterno trays with half pans (giving you the ability to keep 6 dishes warm).
Keeping the trays covered with aluminum foil will keep the moisture from the steam in. I will put serving bowls and large spoons to dish them out in place the day before. I intend to either cook as many things in the trays and things prepared on the stove will be placed gingerly in a pan. Everything needs to be ready and in the trays at least an hour before guests arrive.
Of course we all need to plan our serving bowls, napkins, tablecloths, cutlery and centerpiece well in advance. Next we will talk turkey and side dishes that will please all. BE Goddess, and get those invitations out!