> wrote in message
...
> I am making this tomorrow for 30 people. There will also be stuffing,
> asparagas, roasted eggplant, salad and the turkey and brisket.
>
> In the potatoes I plan to put roasted garlic, milk, cream cheese, some
> rosemary and some sauted oinions. I have no idea of the proportions
> yet, I never do until I make it and I've never made this,
>
> So, here is my question. Can I make it today for tomorrow and what is
> the best way to warm it up. We have a built in wall oven that is too
> narrow and inside will be the brisket warming in two roasting pans.
> There is a little room on the sides if I turn the pans so the
> "colapsable handles" go in head first, but only 5 inches. We have a
> gas grill in the backyard and a microwave and the stove will be
> available. We may have to heat up the asparagas and egglant.
>
> So, you can see the dilemmas. Any advice?


I have a similar situation. Our house still has the original Thermador ovens
from 1957, and they're quite small inside. One of them works, the other does
not. One the cooktop, 2 of the burners work all the time, one works
sometimes and the griddle doesn't work at all.

For the potatoes, make them today and reheat in the microwave. You'll have
to keep an eye on them, as they could dry out/harden on the edges if you
overdo it.

kimberly