I was looking forward to Thanksgiving for months, but as the date drew closer, I became more and more nervous. I was planning on making a lot of vegetable side dishes, etc., etc. in advance, like a day or two before. The only issue is that I have one small-ish oven that will be taken up by the turkey and another convection (toaster) oven that will probably have something roasting in it. I wanted to make stuffing the day of, so it will probably have to cook before the turkey. My question is how on earth do I reheat all of these dishes without access to an oven and still retain the original textures of the foods?