I have discovered the source of my Thanksgiving dissatisfaction over the recent years. Nobody ever serves the meal hot. It's all cooled off by the time everything is assembled. Hot turkey with hot stuffing with hot gravy? Vastly superior.
Well, I suppose if I had three ovens, I'd have been able to serve everything hot. I lust after those gourmet kitchens with double ovens. As it was, I baked all my side dishes before the turkey, cooled them on the oven and then popped them in the fridge until the turkey was finished. While the turkey rested, I put everything back in to warm up--hoping to get a completely hot meal.
What I *should* do next year, is invest in some chaffing dishes and set them out to keep everything hot while I'm cutting the turkey or ham. It's a damnable dilemma, I think.