I'm making DH and the firefighters he's working with on Thanksgiving a "typical" Thanksgiving dinner. My dilema is how to best transport the food and the directions for them to reheat. The ferry dock is about half an hour from our house and he's got about an hour ride on the ferry to get to work so total travel time is about an hour and a half. The menu will include the following:
*Turkey (thinking just turkey breast - should I cook in advance or give them directions on how to cook it since it won't take a really long time??)
*Mashed potatoes (thinking I will cook them Wed night, store in a zip top bag and write directions to reheat on the bag, just dump out of bag into baking dish and reheat in oven right??)
*Stuffing (same as potatoes)
*Green Bean Cassarole (same as potatoes and just wait to put the crunchy stuff on until they reheat it
*Cranberry Sauce (they can take it out of the can when they're ready to eat)
*Bread/Rolls (they should be able to make these on Thanksgiving)
*Pie/Dessert (I was thinking pumpkin and apple pies - how will those travel???)
I need to try to keep everything to the size of a cooler on wheels since they're technically only allowed one "suitcase" on the boat and he'll need clothes to wear back home on Friday.
I so appreciate any help or tips anyone could give me! Generally they have a restraurant bring in something but it's closed over the past year and working on a small island doesn't give them much of an option for something unless one of the wives makes something for them and sends it over.
*Turkey (thinking just turkey breast - should I cook in advance or give them directions on how to cook it since it won't take a really long time??)
*Mashed potatoes (thinking I will cook them Wed night, store in a zip top bag and write directions to reheat on the bag, just dump out of bag into baking dish and reheat in oven right??)
*Stuffing (same as potatoes)
*Green Bean Cassarole (same as potatoes and just wait to put the crunchy stuff on until they reheat it
*Cranberry Sauce (they can take it out of the can when they're ready to eat)
*Bread/Rolls (they should be able to make these on Thanksgiving)
*Pie/Dessert (I was thinking pumpkin and apple pies - how will those travel???)
I need to try to keep everything to the size of a cooler on wheels since they're technically only allowed one "suitcase" on the boat and he'll need clothes to wear back home on Friday.
I so appreciate any help or tips anyone could give me! Generally they have a restraurant bring in something but it's closed over the past year and working on a small island doesn't give them much of an option for something unless one of the wives makes something for them and sends it over.