Because there are several items that need to be in the oven simultaneously, there is a bit of coordination that needs to take place in order for them all to be ready at the same time. Thankfully there are two things that help immensely in this regard. The first is many if not most of the items can be placed in the oven at the same temperature. Secondly, we have two ovens.
Here is how it is being planned out. I work backwards.
Serving at 4pm.
Figure 5 minutes to take stuff out and get it to the table.
Stuffing needs to cook for 40 minutes at 350 so it needs to go in oven #1 at 3:15
Green bean casserole needs 30 minutes at 350 – into oven #1 at 3:25
Potatoes bake for 40 minutes covered then 25 minutes uncovered at 400. These will go into oven #2 starting at 2:50
The torte starts off at 375 for 40 minutes, then down to 350 for another 40 minutes. Oven number 1 starting at 2:35.
Now taking that information I simply transpose it.
In the morning I make the cranberry sauce on the stove, then put it in the refrigerator. As I do that I take out the fillings for the torte that are pre-made to bring them up to room temperature.
Lunch.
While the fillings get to room tempurature I prepare the potatoes and green bean casserole dishes as well as the chopping of items for the stuffing. I assemble the torte and put stuff on the stove to cook for the stuffing. I have allocated 2 hours for this.
2:35 torte goes in oven #1 – temp 375
Cook onion, celery, etc. for stuffing.
2:50 potatoes go into oven #2 – temp 400
3:15 oven #1 temperature down to 350
3:15 stuffing goes into oven #1
3:25 green bean casserole goes into oven #1
3:30 potatoes in oven #1 get uncovered
I hope I have this done correctly. We’ll find out at 4.