Holiday Take-Home Meal Cooking & Reheating Instructions

We’ve got you covered with simple instructions to ensure your Thanksgiving feast tastes just as amazing as when it left Ruby’s kitchen.

Follow these steps to reheat your dishes perfectly and get them table-ready in no time. Let’s make this holiday meal unforgettable! 🧡

Sauces

Cranberry Jam: Remove from the refrigerator 45 minutes before serving. Serve at room temperature.
Turkey Gravy: Pour into a saucepan and heat over low heat, stirring frequently. Bring to a simmer, then continue cooking until it reaches your desired thickness.
Creole Sauce: Pour into a saucepan and heat over low heat, stirring frequently until the sauce begins to simmer. Once hot, remove from heat.
Herb Scampi Sauce: Pour into a saucepan and heat over low heat, stirring frequently until the sauce begins to simmer. Once hot, remove from heat.
Black Pepper Cognac Sauce (for Beef Tenderloin): Pour into a saucepan and bring to a boil over medium-high heat.
Remoulade Sauce: Keep refrigerated until ready to serve.
Horseradish Creme: Keep refrigerated until ready to serve.

Baked Mac & Cheese: Preheat the oven to 350°F. Remove the lid and bake uncovered for 25-30 minutes, or until the internal temperature reaches 165°F. Let rest for 10 minutes before serving.
Holy Trinity Greens: Preheat the oven to 350°F. Heat in a covered aluminum pan for 20-25 minutes, or until the internal temperature reaches 165°F. Stir before serving.
Black-eyed Peas: Preheat the oven to 350°F. Heat in a covered aluminum pan for 20-25 minutes, or until the internal temperature reaches 165°F. Stir before serving.
Green Beans: Preheat the oven to 350°F. Heat in a covered aluminum pan for 20-25 minutes, or until the internal temperature reaches 165°F. Stir before serving.
Cornbread Dressing: Preheat the oven to 350°F. Remove the lid and bake uncovered for 30-40 minutes, or until the internal temperature reaches 165°F.
Candied Sweet Potatoes: Preheat the oven to 350°F. Heat in a covered aluminum pan for 20-25 minutes, or until the internal temperature reaches 165°F. Stir before serving.
Creamy Garlic Mashed Potatoes: Preheat the oven to 350°F. Heat in a covered aluminum pan for 30-35 minutes, or until the internal temperature reaches 165°F. Stir before serving.
Brussels Sprouts: Preheat the oven to 350°F. Remove the lid and bake uncovered for 20 minutes, or until the internal temperature reaches 165°F. Stir before serving.

Petite Crab Cakes: Preheat the oven to 325°F. Heat the crab cakes uncovered in the oven for 10-15 minutes, or until the internal temperature reaches 165°F. Serve with Cajun remoulade.
Deviled Eggs: Refrigerate until ready to serve.

Herb Roasted Turkey: THIS ITEM HAS BEEN PAR COOKED Let the turkey sit at room temperature for 30 minutes. Preheat the oven to 325°F. Heat the turkey uncovered in the oven for 30-45 minutes, or until the internal temperature is 165°F.
Deep Fried Turkey: THIS ITEM HAS BEEN PAR COOKED Let the turkey sit at room temperature for 30 minutes. Preheat the oven to 325°F. Heat the turkey uncovered in the oven for 30-45 minutes, or until the internal temperature is 165°F.
Smoked Beef Tenderloin: Let the tenderloin sit at room temperature for 30 minutes. Preheat the oven to 325°F. Heat the tenderloin uncovered for 18-25 minutes, or until it reaches your desired doneness.
Stuffed Shrimp Scampi: Preheat the oven to 325°F. Heat the shrimp scampi uncovered in the oven for 10-15 minutes, or until the internal temperature reaches 165°F. Serve with heated scampi sauce.
Petite Crab Cakes: Preheat the oven to 325°F. Heat the crab cakes uncovered in the oven for 10-15 minutes, or until the internal temperature reaches 165°F. Serve with Cajun remoulade.
Beef Short Ribs: Let the short ribs sit at room temperature for 30 minutes. Preheat the oven to 325°F. Heat the short ribs covered in the oven for 20-30 minutes, or until hot.
Pan-Seared Salmon: Let the salmon sit at room temperature for 30 minutes. Preheat the oven to 325°F. Heat the salmon uncovered in the oven for 18-24 minutes, or until it reaches your desired doneness.