Having been accustomed to three ovens, I'm now in a location with just one plus a small warming drawer (27", I think). There isn't room in the oven for both at the same time. If I cook the dressing first and put it in the warming drawer, it's going to have to be there for some 4 1/2 hours while the turkey cooks and rests! Surely that amount of time would cause dryness and/or bacteria build-up?! Yet if I wait 'til the turkey is done, it only needs 30 minutes to rest while the dressing needs an hour to cook. What to do?? Anybody else have the same problem? Thanks in advance!