I’ll be making the following dishes for Thanksgiving.
Sausage and Cornbread Stuffing
Broccoli Rice Casserole
Butternut Squash and Corn Gratin
Carrot Cake with Cream Cheese Frosting
I have all of my ingredients minus a few eggs. I plan to get this party started early Wednesday morning. Since I will be baking all but the cake on Thursday, I am going to keep everything warm in a cooler until dinner time. My Aunt is hosting this year. The battle over her one oven and everyone’s dishes is quite a nightmare. I would love any tips/tricks for keeping my dishes warm until it’s time to serve.