I try to have the food in thick, ceramic casseroles--if you heat the food in those, they generally stay warm for quite some time. The other thing I try to do is just put out enough hot food for everyone to get firsts, then refill the bowls from the hot pots on the range for seconds so the food is still hot.

Really, though, I don't think most people even notice the temp of the food at a big holiday meal. They're much more interested in visiting with friends and relatives. While the food is important, it's just one component of making the day a success.

That is a challenge. Carving the bird can take too long with the end result that the other food cools down. We tend to do the carving first while finishing up the other hot foods, serve up the plates to order as to light or dark meat or a combination, and then put the other food on the plates in the kitchen and get everyone to sit down quickly. That means as the carving is happening, I have to call everyone to the table or kitchen. The potatoes hold their heat, but the vegetables and the turkey can cool off if we are not careful. For seconds, I leave the extra food in the off oven or in the saucepot on the stove where I can rewarm. But the carved bird carcas does cool down.

I have several trivets that I use for bigger dinners when there are numerous things served family style. They have a stone like center, surrounded by a plastic base, with handles. They can be put in the microwave to warm, and they then hold the heat for a long time, keeping dishes of food warmer than they normally would be if just placed on an ordinary trivet.

I got them at a Corning Outlet I think, but can't find anything on line that resembles what I'm describing. I imagine that any kitchen store would have them though. They were just about $4 at the outlet several years ago, but imagine they are considerably more now.

Sue

We are heathens, and always eat "buffet style". That way, food can be on warmers or even kept in the pot on a low burner (like gravy. Hate cold, conjealed gravy!). Mashed potatoes? Served out of the pot they were mashed in ROFL.

On our defense, they are nice pots. Does that make a difference? Tee hee!

LOL Dances!! (Great to "SEE" you again!!!) That is the way we do every other meal, but I think for TG & Christmas it is nice to have it served.

I do have a warming tray...it was my mothers, and I am sure it is 40+ years old...but I love it!

I found a link to what I mentioned above.

Sue

Here is a link that might be useful: THE ORIGINAL KEEP IT HOT MICROWAVEABLE HOT PLATE

I Have TWO (over kill) 18 qt. Nesco roasters with buffet inserts. Last large gathering both were used, one first used to bake, then hot water added, other just set up as a buffet server. You do need a large serving table to do this. What surprised me was my son new house wiring was able to carry the electrical load of both in the same wall socket.

Sue

Nothing is worse than cold gravy. Get one of those thermal insulated gravy servers. They are ugly but people will appreciate hot gravy more than a fancy gravy boat.

Expensive nice looking one:

http://www.cooksite.com/IBS/SimpleCat/product/ASP/product-id/25895898.html

Cheap plastic one:

http://www.amazon.com/Progressive-International-Thermal-Gravy-Server/dp/B000EBNE1C

To keep break warm in the basket, wrap it in cloth and insert a heated terrecotta flower pot saucer.

Use serving bowls with lids so heat does not escape. Corning ware makes some attractive ones that can be preheated, called 'French White' I think.

Well...I am cheap, cause I have the cheap plastic one! lol

I also have a terra cotta bread warmer!

I know azzalea is pretty much right on track, that I shouldn't worry about it...but I have been to other homes for "fancy" (I say fancy...as we rarely sit at the table any longer! Kids gone, we eat when we want! LOL) dinners, and they serve warm food! Just wanting to hear how others do the warm meal! =)

I have a "keep warm" setting on my oven, around 200-220 degrees. It's great, as things get done I stick them in the oven. For me the hardest part of cooking is getting things to come out all at the same time. My keep-warm-oven is my best cooking secret!

I have never noticed a problem with cold food. I prepare for 15 so most containers are large. As soon as the food is finished cooking it goes into a warm oven. This way the container is hot keeping the food warmer longer. We serve buffet style also. They help themselves, then on to the dining room. Those that come back for seconds are back so fast there is barely time for the food to cool down. The microwave is steps away, so if anything needed warming they can use it.

As soon as I get mashed potatoes, gravy and dressing made, it goes into a large crockpot set on low. We eat buffet style, so they can all remain plugged in. The hot gravy warms up anthing that has cooled off, and we are good to go!

Sandy, try making some of the corn filled heat packs. Just big enough to put on a hot pad on the table or counter, heat them in them microwave, and set the dishes on top to keep warm while everyone has the first helping. Maybe put a piece of foil over them to help keep in the heat. You can get a 50# bag of field corn at the mill for about $8. And I know you have plenty of fabric around to make the pillows. You can even sew channels in them so they lay a bit flatter. I did that for one that I made back size when we were having so much back trouble. That way, the corn didn't fall to the bottom and make a big lump behind us.

Tami

No, I don't warm the plates and I just put my food in serving dishes. We rarely have formal dinners, with the exception of turkey dinners........... If anyone wants seconds and the food is cold, I have a microwave. They can use it. LOL

Holidays are when I really appreciate my collection of the older style Corningware casseroles. I put them right on the table. Only cold foods go in other serving dishes. Everything stays hot longer and they can be popped into the oven or microwave if something does cool down.

Have a bread warmer that I got in the 70's with my GREEN STAMPS!

After all the years and many many many uses, it still works!

We have granite counters and if I place the serving bowls directly on the counter the food cools off immediately. It helps if I use wood trivets or place pot holders under the bowls and trays.

If you have a Linens and Things...they have chafing dishes on clearance. Well...not really clearance. They are going out of business:

http://www.lnt.com/product/index.jsp?productId=2101541

Or Target has several:

http://www.target.com/gp/search/177-7319163-2773913?field-keywords=chafing%20dish&afid=google&CPNG=Dining&LNM=chafing_dish&LID=6395404&ref=tgt_adv_XSGT1038

We do party rentals, so we have access to them, however, I bought a few at Linens and Things.

Count us among the "heathens" that eat buffet style. LOL I loved that! :) I would rather not eat if I have to have cold food.

Sandy, I warm plates up. I also warm the serving bowls prior to adding the hot food. I like to keep all as warm/hot as possible till everyone had a chance to serve themselves.

We leave the food on the table till everyone announces they are full. :)

Moni

I use a fairly heavy plate ... and am a slow eater.

So I put the plate on an aluminum pie plate as a cover on the cooking pot.

If things get too cool before I finish, I give the whole thing a bit of a warm-up in the microwave.

ole joyful

It's a matter of planning and timing the cooking:

Wednesday night - saves time and cleaning up:
Candied yams get boiled, put in pyrex casserole with lid, cover with molasses and put in refrig.
White potatoes are peeled and cut, placed in pot with water...ready for cooking, also in refrig.
Make cranberry sauce, put in serving dish,cover with plastic wrap...also in refrig.
Make my bread and sausage stuffing, put in refrig.
Make cole slaw, cover and put into refrige.
Set dining room table.
Lay out bowls, platter and serving utensils for all the food.

Thursday morning:
Stuff turkey and put into the oven.

1 hour before eating.
Put pot of potatoes on stove to boil.

1/2 hour before eating.
Take turkey out of the oven and pan onto carving board (to rest before carving). Lay a clean, warm damp towel over to to prevent skin from sticking to the bird.

Put pan on stove burner, add water... make gravy.
Casserole with yams into the oven.
Put frozen peas into bowl into microwave.
Cranberry sauce, slaw and butter onto dining room table.

10 minutes before.
yams out of the oven, to table
rolls into the oven
stuffing out of the turkey, into bowl..cover with a lid or heat proof plate and put on table
drain potatoes and mash....cover with a lid or heat proof plate and put on table
hit button on microwave to cook peas
Yams on the table
carve turkey and move turkey and gravy onto the table
put peas on the table
remove lids from stuff on table
rolls out of the oven , to the table.

Amazing how fast it all goes.

BUT...I have to admit that I have a reputation for forgetting the rolls...er, well done rolls are almost expected from me.

Google "Heat Retentive Plates" an entirely new type of plate designed to keep food warm.

Here is a link that might be useful: HotSmart