How to Make Thanksgiving Dinner for a Large Group

Cooking Thanksgiving dinner for a crowd is a daunting task.

Cooking Thanksgiving dinner for a small family can be stressful, which makes cooking for a large crowd seem like an impossible task. While there is no way to avoid the busy work surrounding a homemade Thanksgiving dinner, preparation and coordination will reduce your stress about this holiday meal. It is more important to present a variety of tasty foods than to fuss over presentation and minor errors.

Instructions

1. Make a finalized guest list two weeks before Thanksgiving. Note the number of people attending dinner and any important dietary preferences they have. It is not necessary to change your entire meal plan to accomodate vegetarian or lactose-intolerant guests. Instead, tweak two or three dishes to conform with these dietary preferences. Food allergies, on the other hand, may require more serious changes to the menu.

2. Plan your Thanksgiving menu. In addition to turkey, consider stuffing, mashed potatoes, cranberries, green beans, squash, wild rice, casseroles, salad, rolls and desserts. Include classic holiday recipes and traditional family dishes. Cooking for a large crowd is not a good time to experiment with complicated new dishes. Choose four or five side dishes in addition to turkey to simplify your menu.

3. Make a comprehensive shopping list well in advance, remembering to include all ingredients, utensils and beverages. When determining quantities, overestimate by 20 percent to ensure that you will have enough food. The website What's Cooking America recommends estimating that each guest will eat 1.3 pounds of turkey. For example, a group of 15 guests requires a turkey that weighs 20 pounds. Ocean Spray recommends using leftovers after Thanksgiving Day or sending them home with guests.

4. Create a cooking schedule at least one week before Thanksgiving. The website What's Cooking America recommends sorting your meal into dishes that can be made ahead, those that can be frozen and those that must be cooked immediately before serving. If any guests are bringing dishes, ask if they will need to be chilled or reheated before serving.

5. Make gelatin desserts, sauces, dressings or cranberry dishes two days before Thanksgiving. Pie crusts and cheesecakes can be made and refrigerated or frozen. Ensure that you have all necessary ingredients and foods before Thanksgiving Day.

6. Perform most of the cooking work the day before Thanksgiving dinner. Bake pies, prepare stuffing, defrost the turkey, chop vegetables and clean salad ingredients. Prepare dishes that can be refrigerated overnight and reheated the next day. Set your table early to avoid any hassle when your guests arrive.

7. Prepare and stuff your turkey on Thanksgiving morning. Coordinate reheating your pre-made dishes so that they are all ready to serve at the same time. Begin chilling wine or other beverages in the morning so they are ready to serve. Garnish desserts and dishes right before serving.

Tips & Warnings

• Ask one or two guests to help you in the kitchen on Thanksgiving Day. More than two additional cooks often causes confusion and additional stress.

References

• What's Cooking America: Thanksgiving Dinner Planning
• Ocean Spray: Cooking for a Crowd
• Cooking Cache: Cooking for A Crowd