Your oven may have a secret cooking area you haven't been using: the broiler. Adding your broiler to your holiday cooking arsenal can give you the extra cooking space you need when all the spots in the oven are taken.
The lid to my baking pan never fits over my turkey, but it needs a lid to seal in the yummy juices while the gobbler roasts. To fix my problem, I make a tent out of aluminum foil.
Stick a bamboo skewer into the breast of the turkey. (Don't worry, the hole doesn't really show when the turkey is done and doesn't let out much juice.) Then, tear off two sheets of aluminum foil that are one-and-a-half times longer than your baking pan. Lay the two pieces side-by-side and fold the long edges in the center together to make one big sheet of foil.
Need to keep a food item warm because it finished cooking before everything else?
Put it in your slow cooker (or Instant Pot) and set it to the low or warming setting. The dish will stay warm, but won't over cook. This works best with mashed potatoes or other foods where presentation isn't too important.
Ham is a Christmas staple in a lot of houses, but it can take forever to cook. Not if you use your Instant Pot, though.
All you need to do is put a 4- to 6-pound ham with the fat facing upward in the pot with four cups of chicken stock. Then, cook it on high pressure for 15 minutes. Allow 30 minutes for a natural pressure release and you're golden.
You can make mashed potatoes in your Instant Pot, too. Cut six large potatoes into rounds, put them in the Instant Pot, cover with water and season with half a teaspoon of salt. Then, set the Instant Pot to cook for 8 minutes on high pressure. Quick-release, drain and mash to finish up.