Cooking for a crowd seems daunting. I know. I often cook for crowds. It always makes me a little nervous. There are so many things to consider… There is ALWAYS – will they like it? How about – Are they going to arrive on time or should I plan dinner later than the invitation stated? My personal favorite is, of course – will they care that I am still in my robe with no make-up on when they get here since I realized the dog is incapable of setting the table for me while I get dressed? I know a big question a lot of home cooks ask, though, is – will I have enough food? I am going to give you a couple of quick tips on how to plan portions. I hope they will be helpful as you go into this season of Thanksgiving.
Turkey with bone – Plan on 1/2 pound per person. If your group likes white meat more than dark, cook a turkey breast along with a whole turkey. If they are big dark meat eaters, throw in a couple of extra turkey legs.
Spiral sliced ham – go with 1/3 pound per guest
Potatoes – Plan on a ¼ pound of potatoes per person.
Dressing/Stuffing – a 13×9 pan will serve 12 people
Green Beans – go with ¼ pound per person, or use the 12 servings per 13×9 casserole dish for green bean casserole
Make enough rolls for 2 per person. (up it to 2 ½ per person if you want leftovers for sandwiches!)
Pies – Plan on a standard 9” pie feeding 8 people as most people will cut very small pieces to allow for tasting more than one dessert!
1 gallon of iced tea will make 16 glasses. Be sure you plan for 2 glasses per guest.
I’m not really sure how you plan for that cranberry sauce. (It’s not my favorite…) But I AM going to show you how to turn the leftovers into a dressing for a salad topped with roasted turkey in my next blog! Creative leftovers!
I hope that all of you find reasons to be thankful this season. Happy Thanksgiving. (And let’s go Cowboys!!)