Thanksgiving sides that are easy to reheat
I am bringing thanksgiving dinner to my grandparents home, two hours away. I will be cooking the day before. I plan on reheating the turkey there, using a bit of broth to keep it moist, reheating mashed potatoes, keeping stuffing warm in my travel crockpot, and bring chilled cranberry sauce. Any ideas on sides that will reheat well? I have little to no counter space, and do not want to bring too many pots and pans. Microwave and oven would work best.
Also, I would really like to make my spinach gratin but will it reheat or will the sauce break??
A gratin may break.....
I make my dressing & green bean casserole a day ahead and they've both reheated just fine.
Salads are always good: tossed, or a grain based salad (with an oil based dressing), or a fruit salad.
I'm curious how you'll reheat the turkey?
Since we often get together with friends to which I have to bring a lot of the sides......almost all of the "traditional" will re-heat with only a scant loss in texture/taste( as long as covered). I do caramelized onions and those need to be done in fry electric frypan on site. But I also use Crockpots (pre warmed with water that is then emptied) to reheat most of the other things.
I think my wife's apple crisp.made a day or 2 earlier, is better reheated
Well it was originally mine..adapted from Sunset magazine. See if they have it on-line. She peels her apples.i never did.
Apples, dash of lemon juice (we usally use Granny smith)
Topping...equal parts brown sugar and flour......lots of butter cut in. Cinnamon to taste ( I add nutmeg) A little butter to dot the top. 350 for one hour
Sometimes served with either Vanilaa IC or Whipped Cream, but often not
In terms of a green vegetable, I'd just bring some raw vegetables, that have already been trimmed and steam or roast them there. They will be much tastier than reheated vegetables, which to me are always too mushy. It's going to take a while for the turkey to reheat anyway, which will give you sufficient time to cook the veggies. I realize that they may have limited counter-space and you don't want to use a lot of pots & pans, but if the vegetables are already cleaned & trimmed, at most you will be using a single pot to steam them on the stove.