When it comes to hosting memorable meals, Chef Joe Lilly—Executive Chef at Kingston Resorts—knows a thing or two. Whether you’re a first-time host or a seasoned home cook, these expert tips will help you approach every step of your holiday feast with confidence and creativity, from seamless planning and prep to inventive ways to reinvent leftovers.

Clear Your Fridge for Your Feast

First things first: it’s time to clear some space in the fridge for all your festive favorites. The good news? You’re likely refrigerating a few items that are better off elsewhere. Chef Lilly shares how you can free up valuable fridge space by moving ingredients to their rightful places.

Start by moving condiments like maple syrup, vinegar, hot sauce, and oil to the pantry. These ingredients thrive in a cool, dark, dry spot, where their flavors stay intact without taking up valuable fridge space. “People keep condiments for far too long—make sure you’re looking at the use-by date and sticking to it,” Chef Lilly advises.

Butter doesn’t need refrigeration either. Its high fat and low water content make it resistant to bacteria, so it’s safe on the counter for up to two weeks—just keep it covered. As for tomatoes, skip the fridge. Cold air ruins their flavor and texture; a fruit bowl on the counter is the perfect place to keep them fresh.

Get Dessert Done Early

For Chef Lilly, cobbler is the ultimate dessert choice. Its versatility allows for endless variations, and it works with any fruit at any time of year. But for him, blackberry cobbler always takes the top spot. The best part? Cobbler is quick and easy to make ahead of time, even without a recipe—just make sure to keep the filling and topping separate until it’s time to bake and serve.

According to Chef Lilly, the secret to an exceptional cobbler lies in the spice blend. “The key to a great cobbler is that you’re using the right amount of spices to really bring out the full flavor profile,” he says. “Despite the time of year, you should really be using those fall spices like nutmeg and allspice, along with cinnamon and sugar to bring out that bold flavor.” To take it to the next level, try topping it with homemade ice cream or flavor-infused whipped cream.

Brine For Your Best-Ever Turkey

Chef Lilly’s golden rule for the perfect turkey? Brining is non-negotiable. “You need to give enough time for your bird to thaw out completely before brining with a solution of sugar, salt, and urban citrus back notes to really enhance the flavor,” he says. “When you’re roasting the Turkey, all these flavors will come out and really take it to another level.”

Brining takes a little extra time (you’ll want to let the turkey marinate overnight), but it’s well worth it. The process does more than just add moisture—it infuses flavor throughout the bird. “The brine is so important because it really carries the flavor and the moisture of the turkey. Without it, you will have a dry, flavorless bird!” Chef Lilly explains.

Don’t Be Afraid to Break Some Rules

Holiday traditions are cherished, but Chef Lilly believes some rules are ready for a refresh. When it comes to dressing, try a Southern spin on tradition. Drawing inspiration from the pilgrims—who often used ingredients like lobster, oysters, and corn—Chef Lilly makes an oyster and sage brioche bread pudding. “The base of the dressing is still very traditional—you have sage, celery, and onion, but in the brioche bread pudding format it’s more of a pillowy and artisan format to help the oysters shine,” he says.

Another tradition to rethink is the menu lineup. Turkey may be the classic centerpiece, but Chef Lilly loves the idea of switching things up. “We don’t always have to do a turkey,” he suggests. “Why not let a rabbit, wild boar, or even a rack of lamb steal the spotlight? It could complement the turkey or stand on its own, and it’s a fun way to try something new.”

Reimagine Your Leftovers

For Chef Lilly, the holidays aren’t complete without making the most of leftovers. “It’s an unwritten rule,” he says. “You’ve got to have enough for multiple meals. The first round should be enjoyed as it was served, but after that, it’s time to get creative.”

One of his favorite creations is a savory crostata pie, made with artisan rolls for the crust and layered with green bean casserole, bourbon cranberry sauce, and oyster dressing. For something warm and comforting, he recommends a rich turkey soup using turkey and gravy as the base, with roasted Brussels sprouts, bacon, and honey pepper roasted parsnips. Finish it with a swirl of cranberry vinaigrette, made by thinning cranberry sauce with vinegar and sugar. 

Reheating leftovers can be tricky, but Chef Lilly has some advice to make sure your turkey stays juicy. “Avoid blasting it in the microwave on high,” he says. “Use lower settings, add a little moisture, and choose a dish similar in size to the food you’re reheating.” If you have an air fryer, that’s even better. Chef Joe swears by it for reheating turkey to perfection.

Happy Holidays Start Here

With these expert tips, you’re set to enjoy a seamless (and delicious!) Thanksgiving or Christmas dinner. But if you’re hoping for a more relaxed holiday this year, let Kingston Resorts do the work for you. Join us for one of our seasonal dining events, from traditional meals overlooking the ocean to family-style feasts. Explore our latest offers and plan your perfect holiday escape today.