Balancing last-minute prep on Thanksgiving
Here's the real T'giving challenge--would love to see an article about this, as well as tips from readers. I'm an experienced cook who will have a total of 15 people at dinner on Thanksgiving. Guests will range in age from 11 to 85.I have four burners, a conventional oven, no microwave, limited counter space--and no room for guests to mill about comfortably, as we have to remove living room furniture to set up our second table (aka picnic table). In short, folks can grab a a drink, a radish slice with butter, a parmesan sable--but pretty quickly we'll get seated and move on to the main event. My question is: how do other folks juggle the inevitable last minute heating/reheating? Yes, my gravy is made, as are my pie crusts, etc.--but at the last minute I need my four burners (for reheating gravy, pureed root vegetables, honeynut squash puree, and a beloved side dish of sauteed mushrooms); I need my oven for stuffing, roasted veggies (tray of brussel sprouts and tray of carrots), and yeast rolls. How the heck do I pull all this off in terms of timing--and is it okay to put the creamed onions under the broiler AFTER everything else is on the table?