Thanksgiving Reheating Guide
Chanterelle Mushroom Stuffing with Sage
Place stuffing in an oven-proof dish. Reheat in a 350 degree oven for 15 minutes or until piping hot in the center. Cover as needed to prevent over-browning.
Potato and Garlic Purée
Put purée into a pan. Add a splash of water or milk and reheat on the stovetop over medium heat. Stir occasionally until the potatoes are hot.
Temper until room temperature is reached.
Greens with Butter Beans
Bring the greens and beans to a boil then turn to a low simmer. Simmer for 5-10 minutes.
Sweet Potato and Gruyére Gratin
Place the gratin in an oven-proof dish. Reheat at 350 degrees for 10 minutes or until piping hot in the center. Cover as needed to prevent over-browning.
Nathan’s Dinner Rolls
Preheat your oven to 350ºF. Remove the cling film from the top of the dinner rolls and discard the cling film. Cover the rolls in the pan loosely with aluminum foil. Place the foil-covered pan of rolls in the preheated oven for 10-12 minutes or until just heated through.
Bring the gravy to a simmer in a heavy saucepan over medium heat. Stir occasionally to keep the bottom of the pan burning. If it becomes too reduced, add a splash of water.
Roasted Fall Vegetables with Gremolata
The vegetables can be reheated in a 350 degree oven for 5-10 minutes or sautéed on the stove top on low until heated through.
To heat the turkey, allow it to come to room temperature and put in a 400 degree preheated oven for 25 minutes.
Cranberry and Apple Galette
Preheat the oven with a baking stone or baking sheet inside to 400° F. Once the oven is preheated, slide the parchment paper with the galette onto the stone (or baking sheet). Bake for 25 minutes. Rotate the galette from the front to back for even baking. Bake for another 25-35 minutes more, rotating as needed, until the galette topping and edges have browned. When finished baking, slide the galette off the parchment paper and onto a cooling rack. Cool completely before serving.