Everything is fully cooked. It just needs to be warmed up.
Heat every dish until the center reaches 165°F
Every oven is different, so times will vary. The temperature is what matters, not the clock.
For every pan: take it out of the fridge, remove plastic lids or wrap, and set the foil pan on a baking sheet before it goes in the oven.
Sliced meats (ham and brisket)
325°F oven, covered tightly
- Spoon a little of your gravy or sauce over the slices, or add a splash of water, to keep them moist.
- Sliced meat heats fast, so start checking early.
- Take it out as soon as it reaches 165°F.
Whole meats (not sliced)
325°F oven, covered tightly
- Unsliced pieces take longer to heat through.
- Check the thickest part with a food thermometer.
- Keep the foil on the whole time to hold in moisture.
Sides (stuffing, potatoes, casseroles)
350°F oven, covered tightly
- Stir partway through so the heat spreads evenly.
- Dense dishes like mashed potatoes and casseroles take the longest.
- Check the center with a food thermometer.
Gravy and sauces (heated separately)
Stove or microwave
- Pour into a pot and warm on the stove, or into a microwave-safe bowl and microwave.
- Stir often until hot all the way through.
- Check the temperature with a food thermometer.
Never put a foil pan in the microwave.
Refrigerate leftovers within 2 hours of serving.