Chicken Franciase Holiday Dinner Package | Serves 6-8

Luigi’s Holiday Menu Reheating Instructions
As a general rule of thumb when reheating already cooked food low cooking temperatures and slow cooking times are a good rule of thumb. These reheating times and oven temperatures are for conventional home ovens and as oven performance may vary cooking/reheating times may vary as well. If you are using a convection oven then lower cooking temperatures by 25o
Whole Cooked Turkeys and Turkey Breasts:
We suggest that the best way to reheat a cooked turkey is to carve it first. America’s Test Kitchen has a great video on You Tube showing the best way to carve a Turkey.
( http://www.youtube.com/watch?v=Eg8I7f-SKTA )
Arrange the sliced turkey in the pan provided and cover with the pan drippings provided, cover with foil and
place in 325o oven for 30 to 40 minutes checking with a meat thermometer that the turkey is reheated to 165o
following safe food handling guidelines. Try arranging the slices of hot turkey around a mound of hot stuffing on a serving platter with a garnish of your choosing for an impressive presentation. If you want to reheat the whole bird plan on about 7-10 minutes per pound at 275o. To prevent drying out the bird baste frequently with the pan drippings until a meat thermometer inserted in the thigh read 165o.
Hams:
Reheat whole hams at 325o for approximately 15 minutes per pound basting frequently with the glaze provided. Remove your ham from the oven at an internal temp of 135o.
Appetizers:
Stuffed Mushrooms, Clams Casino, Scallops Wrapped in Bacon, Shrimp in Prosciutto - bake uncovered at
375o degrees for 20 -25 minutes.
Stuffed Artichoke Hearts – bake uncovered at 375o for 10-15 minutes
Spanakopita, Mini Beef Wellingtons – bake uncovered at 400o for 25-30 minutes.
Roasted Vegetable Tartlets, Spinach & Gorgonzola Cups, Mini Crab Cakes – bake uncovered at 375o for 7- 10 minutes.
Chicken Wings – bake uncovered at 375o for 15 minutes.
Soups, Sauces and Gravy:
Stove Top: Transfer to a saucepan and bring to a simmer over a medium heat stirring frequently.
Microwave: Transfer to a microwavable container, loosely cover and puncture film, heat one minute at a time stirring between each heating until it is hot.
    
Stuffings, Potatoes & Vegetable Side Dishes
Oven: Preheat the oven to 325°F. Use tin provided or place in a covered ovenproof dish and heat for approximately 25- 30minutes,untilwarmstirringoccasionally. Ifafoodthermometerisavailable,165oisagoodandsafeserving temperature. Microwave: Puncture the film, heat on high for 2 to 3 minutes. Let stand 1 minute. Handle carefully as contents may be VERY HOT. Cooking times may vary with the oven.
Chicken and Veal Dishes:
Set oven to 300o, leave in the aluminum pan covered for 5-7 minutes per pound. Stir so that heat is evenly
distributed and sauces come together.
Pasta Dishes
Lasagna: Bake at 300o for 3 hours if it is uncooked, if cooked reheat at 250o for 45 to 60 minutes. Lasagna should reach in internal temperature of 155o
Stuffed Shells: Bake at 350o for 20 to 30 minutes. Leave pan covered. Baked Ziti Alforno: Bake at 300o allowing for 5-7 minutes per pound.
With all pasta dishes you want to reach a temp of 155o.
Stuffed Shrimp
Preheat oven to 325o, bake for 20-25 minutes until shrimp are pink and firm.
Tortes
Heat oven to 250o and reheat in oven for approximately 45 to 60 minutes. Chicken Tortes should reach an internal temperature of 165o. Eggplant and Seafood Tortes should reach an internal temperature of 155o