All catering items are served cold and are intended to be reheated at your convenience if necessary. Should you require heating at the store, please note this may incur an additional charge and is subject to the store's availability. For guidance on specific items not listed, please call the store directly.

Holiday Menu Reheating Instructions

Important Notes:

  • Safety: Heat all products until the internal temperature reaches 165°F.
  • Heating times may vary depending on the amount of food and the type of microwave or oven.
  • Resting: All turkey and large meat products should rest for 10 minutes before serving.

Reheating: Turkey

Whole Turkey Breast, Boneless (Approx. 3 lb) (Includes Smoked Turkey Breast)

  1. Preheat oven to 350°F.
  2. Place turkey (in the provided roasting bag) in a roasting pan or an oven-safe container with sides.
  3. Puncture the bag with 6 to 8 small holes.
  4. Heat for 45 minutes or until the internal temperature reaches 165°F.
    • Oven Bag Notes: Do not allow the oven temperature to exceed 400°F. Keep the bag away from the oven walls.

Sliced Turkey Breast, Boneless (2 lb Container) (Includes Sliced Smoked Turkey Breast. The container is oven-safe.)

  1. Preheat oven to 350°F.
  2. Remove the lid and add 1/4 cup of water to the container.
  3. Cover the container tightly with foil.
  4. Place the container on a sheet tray and put it in the oven.
  5. Heat until the internal temperature reaches 165°F. Check the temperature halfway through.
    • 2 lbs: 14-18 minutes
    • 4 lbs: 15-25 minutes
    • 6 lbs: 30-40 minutes

Whole Turkey / Smoked Turkey

  1. Preheat oven to 350°F.
  2. Place turkey (in the roasting bag it comes in) in a roasting pan or a large, oven-safe container with sides.
  3. Puncture the bag with 6 to 8 small holes.
  4. Heat for 90 minutes or until the internal temperature reaches 165°F.
  5. Remove from oven and allow the turkey to rest before slicing.
    • Oven Bag Notes: Do not allow the oven temperature to exceed 400°F. Keep the bag away from the oven walls.

Turkey Leg Quarters

  1. Preheat oven to 350°F.
  2. Place turkey (in the roasting bag it comes in) in a roasting pan or oven-safe container with sides.
  3. Puncture the bag 6-8 times.
  4. Place in the oven for 30-40 minutes or until the internal temperature is 165°F. Check the temperature in the thickest part of the thigh.

Turkey Legs and Wings (from Carved Turkeys)

  1. Preheat oven to 350°F.
  2. Remove the lid from the container and add 1/4 cup of water.
  3. Cover the container tightly with foil.
  4. Place on a sheet tray and put in the oven.
  5. Bake for 45-50 minutes or until the internal temperature is 165°F. (Wings may heat faster and can be removed early). Check the temperature in the thickest part of the leg.

Reheating: Ham

Baked and Glazed Ham

  • Oven (Recommended): Preheat oven to 350°F. Remove plastic lid; cover the container with foil and place on a sheet tray in the oven. Heat for 20-30 minutes or until heated through. Stir before serving.
  • Microwave: Remove lid and cover with plastic wrap. Heat on medium-high for 4-5 minutes. If needed, heat on high for an additional 2-3 minutes or until desired temperature.

Reheating: Sides

Classic Mashed Potatoes

  • Oven (Recommended): Preheat oven to 350°F. Place potatoes in an oven-safe container and cover with foil. Heat for 30-40 minutes, stirring midway through. Let rest for 5 minutes before serving.
  • Microwave: Place potatoes in a microwave-safe container. Cover loosely with a paper towel or plastic wrap. Heat on high for 3-4 minutes. Stir well. For large servings: Re-cover and cook for an additional 3-4 minutes or until the desired temperature is reached. Remove and let rest, covered, for 5 minutes before serving.

Duchess Sweet Potatoes

  • Oven: Place on cookie sheet, heat at 350°F for 7-8 minutes or until desired temperature.

Mac and Cheese (and other pasta dishes - Cavatelli, Mostaccioli, Pasta con Broccoli)

  • Oven: Preheat oven to 350°F. Remove lid and cover with foil. Place container on sheet tray in oven. Heat for 20-25 minutes. Stir. If needed, heat for an additional 10 minutes or until desired temperature.
  • Microwave: Remove lid and cover with plastic wrap. Heat on medium-high for 4 minutes. Stir. Heat an additional 5 minutes or until desired temperature.

Dressing / Stuffing

  • Oven Only (Recommended): Preheat oven to 350°F. Place dressing in an oven-safe container and cover with foil. Heat for 30-40 minutes. Let rest for 5 minutes before serving. (Microwave not recommended)

Green Beans with Roasted Red Peppers & Mushrooms

  • Oven (Recommended): Preheat oven to 350°F. Place green beans in an oven-safe container and cover with foil. Heat for 15 minutes. Let rest for 5 minutes. Toss and serve.
  • Microwave: Place green beans in a microwave-safe container. Cover loosely with a paper towel or plastic wrap. Heat on high for 2-3 minutes. Remove and let rest, covered, for 5 minutes. Toss and serve.

Green Bean Almondine

  • Oven: Preheat oven to 350°F. Place in oven-safe casserole dish or on a baking sheet. Add ¼ cup of water and cover with foil. Heat for 15-18 minutes. Rest covered for 5 minutes before serving.
  • Microwave: Remove lid and cover with plastic wrap. Heat on medium-high for 1-2 minutes. Toss and serve.

Gravy

  • Stovetop Only (Recommended): In a saucepan, heat gravy over medium-low heat. Stir frequently while heating until it begins to simmer. Serve immediately.

Holiday Menu Ingredients

Baked and Glazed Ham: Pork, water, salt, sugar, corn syrup, and sodium phosphates, Hydrolyzed Soy and Corn Protein, Sodium ERYTHORBATE, Sodium Nitrite, Soy Lecithin as a processing aid. Ham Glaze: pineapple, sugar, brown sugar, honey, cinnamon, and xanthan gum. CONTAINS: SOY

Classic Mashed Potatoes: White russet potatoes, milk, sour cream, butter, kosher salt, white pepper.

Cranberry Orange Relish: Cranberries, navel oranges, sugar.

Duchess Sweet Potatoes: sweet potato, russet potato, cream, eggs, butter, potato starch, sugar, salt, white pepper, pecans, parsley.

Green Beans with Roasted Red Peppers & Mushrooms: Haricot verts, cremini mushrooms, roasted red peppers, sauteed red onions, canola oil, garlic, kosher salt, black pepper.

Green Bean Almondine: Haricot Verts, sliced toasted almonds, salt, pepper, 70/30 oil blend (canola/olive). CONTAINS: TREE NUTS

Green Bean Casserole: French cut green beans, yellow onion, cream of mushroom soup, garlic, salt, French fried onion.

Herbed Bread Dressing: Cubed stuffing mix (unbromated unbleached enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate {vitamin b1}, riboflavin {vitamin b2}, folic acid], salt, sugar, canola oil, yeast, contains 2% or less of: spices [containing celery], onion powder, calcium propionate [to retard spoilage], malted barley flour, soy lecithin), celery, onion, unsalted butter, turkey base (turkey and natural turkey juices, salt, maltodextrin, sugar, hydrolyzed soy and corn protein, natural flavors, corn oil, seasoning [autolyzed yeast extract, salt], 2% or less of potato starch, turkey broth, disodium inosinate, disodium guanylate, caramel color, lactic acid), water, poultry seasoning, parsley, garlic powder, thyme, sage, black pepper, rosemary.

King’s Hawaiian Rolls: CONTAINS: WHEAT, SOY, EGG, MILK

Mac and Cheese: Mac sauce (milk, 40% cream, cheddar cheese, provel cheese, roux, onion powder, garlic powder, kosher salt), macaroni noodles (semolina [wheat], durum wheat flour, vitamins/minerals: vitamin b3 [niacin], iron [ferrous sulfate], vitamin b1 [thiamine mononitrate], vitamin b2 [riboflavin], folic acid), milk, cheddar cheese, provel cheese, kosher salt. CONTAINS: MILK, WHEAT, EGG

Sweet Potato Casserole: Sweet potato, syrup, unsalted butter, heavy whipping cream, sugar, imitation vanilla extract, salt, cinnamon, nutmeg, marshmallows.

Turkey Gravy: Water, turkey base (turkey and natural turkey juices, salt, maltodextrin, sugar, hydrolyzed soy and corn protein, natural flavors, corn oil, seasoning [autolyzed yeast extract, salt], 2% or less of potato starch, turkey broth, disodium inosinate, disodium guanylate, caramel color, lactic acid), beef base (Roasted beef and concentrated beef stock, salt, hydrolyzed soy, corn and wheat proteins, maltodextrin, palm oil, sugar, autolyzed yeast extract, caramel color, onion powder, 2% or less of vegetable oil [corn and/or canola oil], modified cornstarch, disodium inosinate, disodium guanylate, natural flavors, lactic acid), roux (unsalted butter, all-purpose flour), granulated garlic, onion powder, kitchen bouquet.

Pasta & Smokehouse Reheating Instructions

Important Safety Notes:

  • Internal Temperature: Ensure all food reaches an internal temperature of 165°F before serving.
  • Resting: Allow pasta dishes to rest for 10 minutes (covered) after heating to let sauces set.
  • Equipment: Heating times may vary based on your specific oven or microwave.

Pasta Pans

(Mostaccioli, Pasta con Broccoli with/without Chicken, Cavatelli with White Sauce, Mac and Cheese)

Oven Instructions (Recommended)

  • Preparation: Preheat oven to 350°F. Cover the pan with foil and place it on a baking sheet.
  • 3 lb Pan: Heat for 15-20 minutes. Stir, re-cover, and heat for an additional 10-15 minutes.
  • 6 lb Pan: Heat for 25 minutes. Stir, re-cover, and heat for an additional 20 minutes.

Microwave Instructions

  • Preparation: Place pasta in a microwave-safe container and cover with plastic wrap or paper towel.
  • 3 lb Pan: Heat on High for 8-10 minutes. Stir. Heat for an additional 1-2 minutes or until internal temperature reaches 165°F.
  • 6 lb Pan: Heat on High for 10-12 minutes. Stir. Heat for an additional 3-4 minutes or until internal temperature reaches 165°F.

Lasagna

Oven Instructions (Recommended)

  • Preparation: Preheat oven to 350°F. Place pan on a baking sheet.
  • 3 lb Pan: Remove plastic lid and cover tightly with foil. Bake for 25-30 minutes or until center reaches 165°F.
  • 6 lb Pan: Keep the foil cover in place. Bake for 45-50 minutes or until center reaches 165°F.

Microwave Instructions

  • Preparation: Place lasagna in a microwave-safe container.
  • 3 lb Pan: Heat for 8 minutes. Check internal temperature. If needed, heat an additional 3-4 minutes or until 165°F is reached.
  • 6 lb Pan: Heat for 10 minutes. Check internal temperature. If needed, heat an additional 5-6 minutes or until 165°F is reached.

Smokehouse Meats

(Pulled Pork, Pulled Chicken, Burnt Ends)

Oven Instructions

  • Preparation: Preheat oven to 350°F. Add ¼ cup of water to the pan and cover with foil. Place pan on a baking sheet.
  • 3 lb Pan: Heat for 20-30 minutes. Stir. If needed, heat an additional 5-10 minutes or until desired temperature is reached.
  • 6 lb Pan: Heat for 30-40 minutes. Stir. If needed, heat an additional 5-10 minutes or until desired temperature is reached.

Microwave Instructions

  • Preparation: Place meat in a microwave-safe container. Add ¼ cup water and cover with plastic wrap or paper towel.
  • 3 lb Pan: Heat on High for 7-8 minutes. Stir. Heat an additional 1-2 minutes if needed.
  • 6 lb Pan: Heat on High for 8-10 minutes. Stir. Heat an additional 1-2 minutes if needed.

Fried & Baked Chicken Reheating Instructions

Bring to room temperature – take out of the fridge 20-30 minutes before reheating. Place on sheet pan with a wire rack. Cook 15 minutes at 400*.

Fried chicken - cook uncovered.

Baked chicken - cook covered with foil.

Quiche Ingredients & Reheating Instructions

5 Onion, Bacon & Fontina Cheese Quiche

Ingredients: eggs, cream, red and yellow onion, green onions, leeks, shallots, fontina cheese, bacon, thyme, chives, parsley, pie shell.

Spinach, Tomato & Feta Quiche

Ingredients: heavy cream, eggs, tomatoes, feta cheese, onions, spinach, pie shell.

Wild Mushroom & Swiss Cheese Quiche

Ingredients: wild mushroom mix (shallots, shiitake, cremini mushrooms, salt, black pepper, fresh thyme) Swiss cheese, fresh chives, pasteurized eggs, cream, pie shell.

Heating Instructions for Quiche

Preheat oven to 350*. Unwrap quiche and cover with foil. Heat in oven for 40 mins on cooking sheet. Uncover and heat an additional 15 mins. Let rest uncovered for 15 mins before serving.