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Are you hosting Thanksgiving this year? Just bringing a dish while someone else hosts the big day? Holiday cooking and the planning that goes into it can be stressful. The hardest thing for most people to figure out is how much food should you prepare for the number of guests you are serving. When we cook our regular weeknight meal for the 5 of us, it is easy to know how much food to make, but for some reason, add just 2 more people and make it a holiday and all bets are off!
We usually serve a single appetizer, such a spinach dip or crudité while I’m in the kitchen finishing up the Thanksgiving meal prep. When you are serving a dip, you want to plan on 3oz per person. If you’re putting together a cheese plate for your guests to nosh on you want to serve 2oz per person. And then, don’t forget the items you are serving with your dip or cheese. Crackers, dried fruits, veggies, and nuts can round out your appetizer course and not take much time to pull together.
If you are serving a green salad as its own course, plan on 2 cups per person. If you will be serving the salad as a side alongside the meal, you only need to prepare 1 cup per person.
The rule of thumb is to plan on 8oz of protein per guest. Since a whole turkey also has the weight of the bones, you actually want to purchase your turkey based on 1 lb per person to make sure there is enough meat for all of your guests. If you have big eaters, or you want leftovers, plan as much as 2lbs of turkey per person. If you know the majority of your guests prefer white meat, skip making the whole roasted turkey and opt for 1-2 turkey breasts instead.
Stuffing and Potatoes are important features on our Thanksgiving table. To make sure you have enough of each, plan on 3/4 cup (about 1/2 lb) of each per person. If you have a few “no veggie” people in your family like I do who only eat the potatoes, by all means, make more! Leftover potatoes and stuffing reheat well and it’s better to have a little too much than not enough.
Sweet potatoes, string beans, corn, roasted veggies, Brussels Sprouts, and the list goes on and on. Most Thanksgiving tables have 2-3 different vegetables served. When planning out how much to make, figure 1/2 cup (1/4 lb) of each per person.
Plan on 1 cup of cranberry sauce per person … unless you have children like mine attending … My son would eat an entire can of cranberry sauce in a single sitting if I’d let him.
You can’t have turkey and potatoes without gravy! Whether you have guests who use just a little or make the whole potato volcano with gravy lava covering everything on their plate, you want to plan on 1/3 cup per person. If you’re serving a crowd, plan on an additional cup of gravy for every 6 guests to give yourself a cushion so you don’t run out. Gravy reheats well and can be used as a base for pot pie or soups made from the leftovers, so this is a case where more is better.
Bread & Rolls
Even if we have a small Thanksgiving of 7 people (our family plus my inlaws) we usually have at least 3 desserts. My husband doesn’t care for fruit desserts, so there’s always a chocolate tart or a chocolate cream pie that he calls dibs on. Then, I have the traditional pumpkin pie and then some other fruit dessert. Plan on 1-2 slices per person.
I have been brought up to believe that if there is just enough food for everyone, you didn’t prepare enough. One of my biggest fears when entertaining and hosting a meal is running out of food. Stick with the amounts above and you’ll have enough for everyone, but if you are like me and the idea of running out of something frightens you, use the above amounts as your minimum amounts for preparing. We all know that Thanksgiving round 2 and round 3 are just as tasty, but a bit more enjoyable because you don’t have to spend the whole day cooking. Having some leftovers can be a good thing!