Keep unsliced turkey on the bone, but stash the carved stuff in an airtight container with gravy and/or pan drippings on top to keep the meat moist and to save room in the fridge. When you’re ready to eat, warm everything up in a pan over low heat. The gravy will gently poach the meat without drying it out.
There’s no bigger buzzkill than dry leftover spuds. Pack them in a resealable plastic bag and press out the air. (Excess air will draw out moisture.) Reheat potatoes in a saucepan over low heat with a pat of butter and a tablespoon of milk per serving.
Leave that treat in the pie plate and cover it with a large bowl. An eggless pie, like apple, can stay on your counter for up to 2 days. Stash pumpkin and pecan pies in the fridge for up to a week. Let chilled pies come to room temperature before eating (if you can even wait that long).
Or dressing? Whatever you call it, keep it moist inside and crunchy on the top by baking it in a packet using Reynolds Wrap Heavy Duty Aluminum Foil. Bake at 350° until warm, then open the foil and broil until crisp.
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