Our holiday dishes are designed to be easily reheated in the oven, on the stovetop, or in a microwave. Oven times may vary based on oven type, accuracy of temperature, and amount of food being reheated. The aluminum alloy ‘Heat & Serve Container’ used for many of our holiday offerings is oven and microwave safe. However, the ‘Heat & Serve Container’ plastic lid is NOT safe for the oven or microwave. Please remove plastic lid before reheating! Your food can go directly from the microwave or oven to the table in the aluminum alloy container.

HANUKKAH 2021

HANUKKAH 2021

Slow Cooked Beef Brisket
  • Oven: If using the aluminum alloy container, simply remove the plastic lid and cover with foil. Or you can transfer the brisket and its jus to your own oven-safe casserole dish. Heat in a 325°F oven for 30-45 minutes, or until heated through.
  • Microwave: Heat on high for 4-6 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating. Stop once heated through as to not overcook.
Potato Latkes
  • Oven: Place on a baking sheet and reheat in a 425°F oven or toaster oven for 10-15 minutes, until heated through and crispy.
  • Microwave: We do not recommend reheating these in a microwave as they will get rubbery and unappetizing.
Noodle Kugel
  • Oven: Remove from refrigerator 1 hour before heating to allow to come to room temperature. Reheat in a 325°F oven until heated through, roughly 30-40 minutes.
  • Microwave: Remove the plastic lid and heat on high for 4-6 minutes in the microwave-safe aluminum container, or until heated through. Stop and stir every 60 seconds to ensure even heating.
Roasted Sweet Potatoes with Feta
  • We recommend serving at room temperature. Remove from refrigerator 30 minutes before eating to allow to come to room temperature.
Carrots and Cauliflower with Lemony Tahini Dressing
  • We recommend serving at room temperature. Remove from refrigerator 30 minutes before eating to allow to come to room temperature.
Soups
  • Stovetop: Pour into a heavy bottomed saucepan and heat over medium-low heat, stirring frequently to prevent scorching, until hot, roughly 10-15 minutes.
  • Microwave: Pour into a microwave-safe container and cover loosely with a microwave safe lid or paper towel. Heat on high for 2-3 minutes until hot. Stop and stir every 60 seconds to ensure even heating.

HOLIDAY Meal Kits

HOLIDAY Meal Kits

Trying to time everything so it’s heated through and ready to serve at the same time can be challenging. We’ve done our best to create a timeline to help guide you through the process to ensure you and your guests have an enjoyable meal.

PRO TIP: To keep items warm while you gather your guests around the table, simply turn the oven off after everything has reached desired temperature, keep the items in the oven and crack the oven door a few inches to cool down slightly. Don’t keep in the oven longer than 20 minutes or they’ll start to dry out.

 

Small ‘Deliciously Done’ Holiday Kit
  • 2 Hours before serving: Remove the kit components from refrigerator to allow to come to room temperature for even heating.
  • 1 Hour before: Preheat oven to 325°F.
  • 45 Minutes before: Place the Turkey, Stuffing, Mashed Potatoes, and Brussels Sprouts in the oven.
  • 20 Minutes before: Reheat the Gravy in a saucepan or microwave.
Large ‘Deliciously Done’ Holiday Kit
  • 4 Hours before serving*: Remove the Whole Roasted Turkey from the refrigerator to allow to come to room temperature for even heating.
  • 2-1/2 Hours before: Preheat oven to 325°F.
  • 2-1/4 Hours before: Place the Whole Roasted Turkey, packaging removed, in a roasting pan. Tent loosely with foil. Pour in 2 cups of liquid (poultry or vegetable broth recommended) then place in the oven. It will take 1-1/2 to 2 hours to heat through. Because the turkey is slow roasted, portions may appear pink even though it is fully cooked and ready to eat. The turkey will be fully heated through around 1-1/2 hours, and the pinkness will disappear around 2 hours. To brown and crisp the skin, remove foil, and baste the turkey with butter during final 30 minutes. If you have a meat thermometer, heat to an internal temperature of 145°F at the thickest point of the thigh. Allow turkey to rest for 15 minutes before carving.
  • 2 Hours before: Remove rest of the kit components from the refrigerator to allow to come to room temperature.
  • 45 Minutes before: Add the Stuffing, Mashed Potatoes, and Brussels Sprouts to the oven.
  • 20 Minutes before: Reheat the Gravy in a saucepan or in the microwave.

*If your oven isn’t large enough to hold the turkey and all the sides for the final 45 minutes of reheating, start the process 45 minutes earlier, removing the turkey from the oven once it’s heated through, then cover with foil to retain its heat. Keep the turkey on top of the oven so it stays warm while you put the rest of the sides in the oven to heat.

Heritage Ham ‘Deliciously Done’ Holiday Kit
  • 2-1/2 Hours before serving: Remove the Ham from the refrigerator to allow to come to room temperature for even heating.
  • 2 Hours before: Preheat oven to 325°F.
  • 1-1/2 Hours before: Place the Heritage Ham, packaging removed, in a roasting pan. If desired, score the top of the ham with a sharp knife about 1/4″ deep, 1/2″ apart. This will expose the ham to the glaze and create a gorgeous texture. Shake the jar of glaze. Spoon or brush half the glaze onto the ham. Pour in 1 cup of liquid (poultry or vegetable broth recommended) and place in the oven. Heat 1 to 1-1/2 hours, basting the ham every 15-20 minutes with the remaining glaze, until the ham is heated through or to an internal temperature of 140°F in the center. Allow ham to rest for 15-20 minutes before carving. Serve with reserved glaze from pan.

Cooked Turkey & Ham

Cooked Turkey & Ham

Whole Roasted Turkey
  • 4 Hours before serving: Remove the Whole Roasted Turkey from the refrigerator to allow to come to room temperature for even heating.
  • 2-1/2 Hours before: Preheat oven to 325°F.
  • 2-1/4 Hours before: Place the Whole Roasted Turkey, packaging removed, in a roasting pan. Tent loosely with foil. Pour in 2 cups of liquid (poultry or vegetable broth recommended) then place in the oven. It will take 1-1/2 to 2 hours to heat through. Because the turkey is slow roasted, portions may appear pink even though it is fully cooked and ready to eat. The turkey will be fully heated through around 1-1/2 hours, and the pinkness will disappear around 2 hours. To brown and crisp the skin, remove foil, and baste the turkey with butter during final 30 minutes. If you have a meat thermometer, heat to an internal temperature of 145°F at the thickest point of the thigh. Allow turkey to rest for 15 minutes before carving.
  • Microwave: We do not recommend reheating bone-in turkey in the microwave.
Roasted Boneless Turkey Breast
  • Oven: Remove from the refrigerator 1-1/2 Hours before reheating, allowing to come to room temperature for even heating. Remove from packaging, place roast in a baking dish and pour 1 cup of liquid (poultry or vegetable broth recommended) over the turkey. Cover with foil and reheat in a 325°F oven for 45-60 minutes or until heated through. Ideally using a meat thermometer, heat until internal temperature reaches 140 degrees. Time in oven will depend on how large the breast is, estimate about 15 minutes per pound.
  • Microwave: We do not recommend reheating whole roast turkey breast in the microwave.
Braised Turkey Thigh & Thick-Sliced Turkey Breast
  • Oven: Remove the plastic lid and cover with foil, or transfer the turkey to your own oven-safe ceramic casserole dish. Heat in a 325°F oven for 20-30 minutes, or until heated through.
  • Microwave: Remove the plastic lid, cover with a microwave-safe lid and heat on high for 4-6 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating. Stop once heated through as to not overcook.
Turkey Two Ways
  • Oven: Remove the plastic lid and cover with foil, or transfer the turkey to your own oven-safe ceramic casserole dish. Heat in a 325°F oven for 30-45 minutes, or until heated through.
  • Microwave: Remove the plastic lid, cover with a microwave-safe lid and heat on high for 4-6 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating. Stop once heated through as to not overcook.
Maple-Cured Boneless Half Ham
  • 2-1/2 Hours before serving: Remove the ham from the refrigerator to allow to come to room temperature for even heating.
  • 2 Hours before: Preheat oven to 325°F.
  • 1-1/2 Hours before: Place the ham, packaging removed, in a roasting pan. If desired, score the top of the ham with a sharp knife about 1/4″ deep, 1/2″ apart. This will expose the ham to the glaze and create a gorgeous texture. Shake the jar of glaze. Spoon or brush half the glaze onto the ham. Pour in 1 cup of liquid (poultry or vegetable broth recommended) and place in the oven. Heat 1 to 1-1/2 hours, basting the ham every 15-20 minutes with the remaining glaze, until the ham is heated through or to an internal temperature of 140°F in the center. Allow ham to rest for 15-20 minutes before carving. Serve with reserved glaze from pan.
  • Microwave: We do not recommend reheating ham in the microwave.

Housemade Entrées & Sides

Housemade Entrées & Sides

PRO TIP: All sides can be heated in their aluminum alloy container, simply remove the plastic lid and cover loosely with foil. Alternately you can transfer the sides to your own oven-safe ceramic casserole dish, being extra careful with those dishes containing breadcrumbs.

 

Heirloom Bean Gratin (serves 8 to 12)
  • 3 Hours before serving: Remove gratin from refrigerator to allow to come to room temperature for even heating.
  • 2 Hours before: Preheat oven to 325°F.
  • 90 Minutes before: Place gratin in oven to heat through. Keep an eye on breadcrumbs to ensure they don’t darken too much. If they start to get too dark, reduce oven temperature to 275°F. Heat until edges are bubbling and crust gets golden brown or the center reaches a minimum of 165°F on a meat thermometer.
  • Microwave: We do not recommend heating the gratin in a microwave as it will make the breadcrumb crust soggy and unappetizing.
Traditional Stuffing & Gluten-Free Cornbread Stuffing
  • Oven (ideal): Remove from refrigerator 1 hour before reheating to allow to come to room temperature. Reheat in a 325°F oven until heated through, roughly 30 minutes for 2-3 servings or 45 minutes for 4-6 servings. For additional flavor, add thin pats of butter on top of the stuffing before reheating. Remove the foil for the last 15 minutes to allow the stuffing to form a golden crust.
  • Microwave (will not form a crust): Remove the plastic lid, loosely cover and heat on high for 4-5 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating.
Green Bean Casserole & Heirloom Bean Gratin (serves 4 to 6)
  • Oven: Remove from refrigerator 1 hour before heating to allow to come to room temperature. Reheat in a 325°F oven until heated through, roughly 30-40 minutes. Remove the foil for the last 15 minutes to allow a golden crust to form. If breadcrumbs on the casserole or gratin start to brown too much, lower oven temperature to 275°F to ensure it heats through fully before serving.
  • Microwave: We do not recommend heating the casserole or gratin in a microwave as it will make the breadcrumb crust soggy and unappetizing.
Mashed Potatoes
  • Oven: Remove from refrigerator 1 hour before heating to allow to come to room temperature. Reheat in a 325°F oven until heated through, roughly 30-40 minutes for 2-3 servings and 40-50 minutes for 4-6 servings. Stir to ensure even heating. Remove the cover for the last 15 minutes to allow a golden crust to form. For added decadence, add thin pats of butter to the top before reheating.
  • Microwave: Remove the plastic lid and heat on high for 4-6 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating.
Mac & Cheese
  • Oven (ideal): Remove from refrigerator 1 hour before heating to allow to come to room temperature. Reheat in a 325°F oven until heated through, roughly 40-45 minutes until bubbling and crusty. Stir every 5 minutes to ensure even heating.
  • Microwave (will not form a crust): Remove the plastic lid and heat on high for 4-6 minutes, or until heated through.
Gravies & Soups
  • Stovetop: Pour into a heavy bottomed saucepan and heat over medium-low heat, stirring frequently to prevent scorching, until hot, roughly 10-15 minutes. Add your turkey pan drippings to the gravy to give it added richness and flavor.
  • Microwave: Pour into a microwave-safe container and cover loosely with a microwave safe lid or paper towel. Heat on high for 2-3 minutes until hot. Stop and stir every 60 seconds to ensure even heating.
  • Clam Chowder: To avoid tough clams, reheat the chowder very gently, never allowing the soup to boil, and take off heat as soon as it’s heated through.
Roasted Sweet Potatoes, Roasted Brussels Sprouts and Butternut Squash, Roasted Cauliflower & Carrots 
  • Oven: Remove from refrigerator 1 hour before heating to allow to come to room temperature. Reheat in a 325°F oven until hot, roughly 25-35 minutes for 2-3 servings, 35-45 minutes for 4-6 servings.
  • Microwave: Remove the plastic lid and heat on high for 3-5 minutes for 2-3 servings, 4-6 minutes for 4-6 serving size, or until heated through. Stop and stir every 60 seconds to ensure even heating.

PIES

PIES

Apple Pie
  • Place in a preheated 325°F oven for 25-30 minutes, or until desired temperature is achieved.
Pumpkin Pie
  • Best enjoyed chilled, so remove from refrigerator 10-15 minutes before serving.
Pecan Pie
  • Best enjoyed at room temperature, so remove from refrigerator 45-60 minutes before serving. It can also be left at room temperature overnight.

MICROWAVE TIPS

MICROWAVE TIPS

When using the microwave, remember that it requires quite a bit of attention. Here are some of our tested and trusted rules for safe, even, and efficient microwave reheating:

  • Stir Frequently. Go ahead and set the timer for 4-5 minutes, but every 60 seconds open the door, carefully removing the lid or covering, and stir. Microwaves heat quickly but unevenly – without frequent stirring you’ll have cold spots as well as overcooked areas.
  • Be Careful! Microwaves heats things FAST, including the container. Be extra careful when handling.
  • Avoid a Mess. Cover soups and gravies – we recommend covering them loosely. They quickly begin to spatter and can burn you quite easily. Use a microwave-safe cover – parchment paper or a folded paper towel will do the job.
  • Not Everything Works in a Microwave. Pies and bone-in proteins are best reheated in the oven. Microwaves negatively affect the texture of crusts, and bone-in proteins heat very unevenly.