Your guide to perfectly serving all of the Holiday Essentials.


  1. Start with all dishes at room temperature. Heating items up straight from the fridge to the oven not only takes longer to heat, it dries everything out! The outside will get hot long before the center. Remember, the amount of time for an item to go from 38 degrees to 160 is nearly three times as long as from starting at 70 in the oven.
  2. Don’t open your oven door. This goes without saying, but when you open the oven door the heat escapes. When loading the oven, do it with a second person. Approach this tactfully and efficiently. Before preheating the oven, arrange all pans inside so you know where to put them when it comes time to put them in the hot oven. Plan your jenga move!
  3. Do you have serving dishes that can go from oven to table? Stoneware and cast iron pots keep things hot long after you pull them from the oven. If you can’t fit everything in the oven and need to do it in shifts, start with the items that can be heated up in their serving dishes. Pull them from the oven and if possible leave them covered on the stove. Even stack them! As long as they’re in a warm place and stacked if possible, they’ll stay warm.
  4. Mash potatoes/pommes purée take the longest to heat up, but also stay the hottest the longest.
  5. Pre Heat your oven to 400 degrees.
  6. The fuller the oven the longer things take to heat up. The fewer items in the oven the faster. These estimated times are based on an oven with three racks, completely full. Reduce time by 1/3 for a two rack oven. 

Heating up your Classic Turkey Dinner like a professional:

Your turkey has arrived in an 8 piece cut for a reason. The dark meat can stay in the oven much longer than the white meat without drying out. Your turkey was also only cooked to the bare minimum temperature to give you some leeway with finishing it off. Don’t be scared if it’s a little pink, I did kill any salmonella if there was any and by the time you pull it from the oven, your turkey will be perfect. Heat covered for 15-20 mins. If you’d like a crispier skin, remove the foil for the last 5 mins. 

Pommes Purée - covered 45-60 mins THIS ONE GOES IN FIRST

Gravy - In a pot heat on medium heat and stir gently often. Once your gravy is liquid again, drop to a simmer. I’ve included some turkey stock if you’d like to make a thinner gravy. Just before transferring to a serving boat, crank the heat for 30 seconds. Remember, hot gravy is perfect for turkey or stuffing that’s getting cold.

Cranberry Sauce - this can be warmed up on the stove top on low heat or served room temperature

Dinner Rolls - if you have a toaster oven utilize that. Other wise, pop these in the oven after you heated everything else up for 5-7 mins. Uncovered.

Stuffing - covered 20-30 mins

Pommes Pavé - uncovered 15 mins

Cannelloni - covered 30 mins, last 10 mins uncovered. Done when brown on top

Pancetta Brussels Sprouts - uncovered 20-30 mins

Green Bean Casserole - covered 20-30 mins or in a sauce pan on the stove on medium heat. Top with fried onions before serving

Pumpkin Ravioli - in large sauce pan heat browned butter and pasta water mixture, add ravioli and simmer until hot, gently stirring. About 2 mins. Transfer to a warm serving dish

Autumn Tartin - can be served room temperature or warmed in oven for 8-10 mins. This can be done with the dinner rolls.

Candied Sweet Potatoes - uncovered 30 mins or until marshmallows are desired colored

Carrots and Root Vegetables - uncovered 20-30 mins