All of a sudden, hosting 28 for Thanksgiving!

[Anonymous]

Anonymous wrote:

Anonymous wrote:The Honeybaked ham website lists the ham-and-full-turkey combo as serving 16-20 people, and that's only with the listed 11-13 pound turkey included. The Williams Sonoma website lists a pre-brined turkey breast as serving 8-10, a 6-8 pound breast.

The suggestion for a 16-18 pound turkey, a full Honeybaked ham, and a turkey breast WILL feed 28 people, if some of those people are kids.

Y'all are the type who think that EVERY guest will eat the MAXIMUM suggested portion of everything. This is not the case. I happen to know that me, my sister, my MIL and my BIL don't even like turkey; we literally will eat a small piece or two to participate in Thanksgiving. Most people are there for the sides. You take a little turkey, you take a little ham, you go all in on the sides, you save room for pie. That's how it works for most people.

I am willing to bet that there'd still be plenty of that damn ham leftover; those things are huge.

We cook a 20 lb turkey for 15 people. Big eaters.... even the kids.

Right, and is that alongside a full Honeybaked ham, the smallest of which (14 pounds) feeds 20-28, with sizing options going all the way up to 17 pounds, serving 32-40?

[Anonymous]

This is about the size of our group every year OP. You're getting good advice. Here's mine:

- 1 month before, start clearing out your fridge/s. Use up and get rid of every extra thing in there cus you will need every amount of space no matter what

- decide on your menu and then delegate parts of it as a pp identified above

- we do 2 turkeys (18-20 pounds each) plus extra drumsticks and 1 large ham

- stock up on saran wrap, paper towels, aluminum foil, big ziplock freezer bags, trash bags

- rent tables/chairs & consider renting a small canopy type tent if you have room (or buy one of those pop-up canopy tents that you can find at Costco or Target) & the weather might be inclement

- 2 weeks prior, get out all your china, silver, glassware and do a count to make sure you have enough. Do the same with your platters & bowls. I get out all my platters & bowls and actually label them. Do the same with serving utensils

- do at least 2 self-serve beverage stations & decide where they will be. Besides the things you normally want at a bar, the items I typically tend to forget until I look at my list from last year are: bottle opener, cork screw, trash can w/liner, icing tubs for beer/wine/soda, tablecloth, bowls for bar fruit, ice bucket for clean ice for drink glasses, plastic drink glasses, paper towels to sop up spills b/c there will always be a spill, cocktail napkins

- have at least 2 spaces for appetizers. For each spot: tablecloth, paper plates & cocktail napkins, toothpicks, little plastic forks, serving spoons, baskets w/napkin liners if someone is bringing chips to go with dip or whatever, trash can w/liner & extra

- easy food items for guests to bring: the ham (!!!), muffins and rolls, relish tray, salad/s, pies, appetizers, specialty dishes of preference, mac & cheese, cranberry sauce

- easy bar/beverage items for guests to bring (specify what brands & how much for each): beer, wine, non-alcoholic cider, sodas, mixers, juices, 4-5 bags of ice (from someone who you know will be early or not late !!!)

- you do food items: 2 turkeys (18-20 pounds each), mashed potatoes, stuffing, sweet potatoes, gravy, bar fruit

- carving board & electric carving knife for the turkeys, platters for serving

- a few extra aprons for your helpers, extra hot pads or hot mitts for your helpers, enough trivets or hot pads to protect your table

- have a quiet room or chill space for babies and toddlers (if any) and ask parents of little ones to bring their pac-n-play or something if you don't have one. Set aside someplace for a changing station & leave a trashcan w/liner there

- be ready to shrug it off if something goes wrong or if someone forgets something. People remember the emotions of the event more than they remember that Aunt Grace burned the pecan pie or Uncle Julio brought Yoohoo but forgot the tonic water

- in the bathrooms make sure you have extra tp visible, soap, towels for drying hands, air freshener

Above all, have fun, hold on tight, and enjoy the ride!

[Anonymous]

Aw, even with that long post I forgot 3 things:

- Music. I forgot to add music for when people are eating dinner

- TV / football rules. We keep the tvs on (but muted) so people can see the games if they want but you may want to decide how you will handle this

- Your house, your timing. Decide what works for you and go from there

[Anonymous]

Anonymous wrote:Get a reasonable-sized turkey (18 pounds) and pinch-hit with a full Honeybaked ham. Very few people eat the "plan for a pound of turkey per guest" proportion, especially with kids around. Most people would take a bit of turkey and a bit of ham as their meat serving, then would dig into the sides.

Supplement with a pre-cooked turkey breast if you're worried/want a bit of leftover turkey.

Actually, I recommend two smaller turkeys. Easier to time temperature etc. Cook turkeys outside in a Weber to free up inside oven space

[Anonymous]

Anonymous wrote:This year, my MIL has a minor surgery a few weeks before Thanksgiving, and was worried about hosting, so I volunteered to host my ILs and the other family who usually attends at my MIL's gathering, which is about 14-18, depending on a few moving parts.

Well, apparently extended family got wind of this and decided they'd love to come to our house for a change, and called to ask, etc. All of a sudden my head count is 28!

My house will technically fit all these people, but not at real tables, though I think I can borrow a card table or two from my local aunt. I've hosted several holidays, but never for this many.

DCUM crazy planners and elite hosts/hostesses, please help! Give me your best tips! I know I can cater/purchase some items, and will, but I love Thanksgiving and really want most things to be homemade.

This is a normal thanksgiving for me.

Hints from years of doing it:

Rent tables and linens and chairs if needed. Not terribly expensive and it just makes things easier.

I rewash my crystal and check silver about a week before so it’s ready to go. I iron napkins and tablecloths the weekend prior and set aside.

I set the table(s) the night before.

You can do 1 large turkey (my choice) or two smaller birds. If you have only one oven roast the first “traditionally” and spatchcock the second (which you can then roast on a raised edge sheet pan on the bottom rack (it will cook much faster than the other one). Or grill it. Or make two proteins (like a turkey and ham) to Ccount fit differing tastes. Whatever works for you.

I make desserts 2-3 days ahead.
Cranberry mold, dressing 1-2 days before.
Soup (appetizer) I ale 1-2 days before.
I make the gravy base the day before (basically I make a roux and add enough broth to make a very thick gravy). Then I leave it until it’s needed-all I have to do is reward, add drippings from the roasting pan, and enough water/wine/whatever to adjust the consistency.

Potatoes I peel the night before and leave in a pot of water on the stove. I prep whatever is needed for other side dishes. By prep I mean down to things like cutting onions and storing in a covered dish or baggie overnight until needed. The advantage of all that is all the mess and dishes from the majority of the work is done prior to Thursday.

When the turkey goes in I take the dressing from the fridge and into the counter. When it comes out I put the dressing into the oven and turn the heat on the potatoes.

As People are starting to find seats I pull desserts out of the fridge as applicable to the counter. I usually am able to start a load of whatever dishes and pans I have just emptied into serving dishes at the time as well so the kitchen is mostly clean and tidy as we sit down.

I have minimal work to do on the day of by doing all of the above early...but everything is still cooked fresh that day. I know some people cook it all ahead and reheat but I am not a fan of that.

[Anonymous]

I do stuffing in the crock pot. It comes out great, and everyone always compliments it. That way, oven is freed up.

The secret is to add pan drippings from the turkey toward the end, and mix well.

You can even mix the spices and store in a small container on the countertop a day or two before; in the morning, it's just saute onions/celery, dump a few things in, and off you go!

[Anonymous]

My sister and BIL hosted a TG this size for several years, and BIL was very specific with what people should bring. They did a great job and everyone was happy to pitch in. Family 1: 4 pies, Couple 2: 4 bottles of wine, etc.

[Anonymous]

Anonymous wrote:This is about the size of our group every year OP. You're getting good advice. Here's mine:

- 1 month before, start clearing out your fridge/s. Use up and get rid of every extra thing in there cus you will need every amount of space no matter what

- decide on your menu and then delegate parts of it as a pp identified above

- we do 2 turkeys (18-20 pounds each) plus extra drumsticks and 1 large ham

- stock up on saran wrap, paper towels, aluminum foil, big ziplock freezer bags, trash bags

- rent tables/chairs & consider renting a small canopy type tent if you have room (or buy one of those pop-up canopy tents that you can find at Costco or Target) & the weather might be inclement

- 2 weeks prior, get out all your china, silver, glassware and do a count to make sure you have enough. Do the same with your platters & bowls. I get out all my platters & bowls and actually label them. Do the same with serving utensils

- do at least 2 self-serve beverage stations & decide where they will be. Besides the things you normally want at a bar, the items I typically tend to forget until I look at my list from last year are: bottle opener, cork screw, trash can w/liner, icing tubs for beer/wine/soda, tablecloth, bowls for bar fruit, ice bucket for clean ice for drink glasses, plastic drink glasses, paper towels to sop up spills b/c there will always be a spill, cocktail napkins

- have at least 2 spaces for appetizers. For each spot: tablecloth, paper plates & cocktail napkins, toothpicks, little plastic forks, serving spoons, baskets w/napkin liners if someone is bringing chips to go with dip or whatever, trash can w/liner & extra

- easy food items for guests to bring: the ham (!!!), muffins and rolls, relish tray, salad/s, pies, appetizers, specialty dishes of preference, mac & cheese, cranberry sauce

- easy bar/beverage items for guests to bring (specify what brands & how much for each): beer, wine, non-alcoholic cider, sodas, mixers, juices, 4-5 bags of ice (from someone who you know will be early or not late !!!)

- you do food items: 2 turkeys (18-20 pounds each), mashed potatoes, stuffing, sweet potatoes, gravy, bar fruit

- carving board & electric carving knife for the turkeys, platters for serving

- a few extra aprons for your helpers, extra hot pads or hot mitts for your helpers, enough trivets or hot pads to protect your table

- have a quiet room or chill space for babies and toddlers (if any) and ask parents of little ones to bring their pac-n-play or something if you don't have one. Set aside someplace for a changing station & leave a trashcan w/liner there

- be ready to shrug it off if something goes wrong or if someone forgets something. People remember the emotions of the event more than they remember that Aunt Grace burned the pecan pie or Uncle Julio brought Yoohoo but forgot the tonic water

- in the bathrooms make sure you have extra tp visible, soap, towels for drying hands, air freshener

Above all, have fun, hold on tight, and enjoy the ride!

Great advice, except the bolded. Forgetting the tonic for g&ts would be a crime against humanity in my family.

[Anonymous]

I would consider buffet style if you are going to have multiple seating areas.

[Anonymous]

Anonymous wrote:I do stuffing in the crock pot. It comes out great, and everyone always compliments it. That way, oven is freed up.

The secret is to add pan drippings from the turkey toward the end, and mix well.

You can even mix the spices and store in a small container on the countertop a day or two before; in the morning, it's just saute onions/celery, dump a few things in, and off you go!

Oh, cosign the crockpot stuffing! It's excellent. The only thing I had a hard time with was finding unflavored stuffing cubes, so I ended up making my own 2 days before Thanksgiving. If I had to do it over again I'd just use the mix.

[Anonymous]

Could you please give crockpot stuffing recipes? And what size crockpot?

[Anonymous]

Anonymous wrote:I would consider buffet style if you are going to have multiple seating areas.

I would recommend buffet, always, forever.

I so dislike family-style for even small gatherings. No one wants to keep passing and passing and being polite; people want to make a plate, say a prayer, and eat.

I always fear that frail Aunt Mary or gawky Nephew Tim is going to drop the heavy casserole dish being passed around. Plus, my MIL will take any opportunity to loudly comment upon how much/how little someone is taking, and why--"Oh, Bob, are you on Atkins again?" So annoying. With buffet, you make your plate and no one notices or cares what you skip or what you take seconds of.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I do stuffing in the crock pot. It comes out great, and everyone always compliments it. That way, oven is freed up.

The secret is to add pan drippings from the turkey toward the end, and mix well.

You can even mix the spices and store in a small container on the countertop a day or two before; in the morning, it's just saute onions/celery, dump a few things in, and off you go!

Oh, cosign the crockpot stuffing! It's excellent. The only thing I had a hard time with was finding unflavored stuffing cubes, so I ended up making my own 2 days before Thanksgiving. If I had to do it over again I'd just use the mix.

Wegmans has unflavored (or flavored) dried bread cubes in their bakery section leading up to Thanksgiving; you can buy a few different kinds if you want to mix up the texture/flavor. They are great!

[Anonymous]

Anonymous wrote:Could you please give crockpot stuffing recipes? And what size crockpot?

Here you go! I used the largest size crockpot: https://www.thekitchn.com/how-to-make-stuffing-in-a-slow-cooker-225708

As I recall, I toasted the bread two days before, and did the veggie chopping & sauteeing first thing when I woke up on Thanksgiving morning.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Could you please give crockpot stuffing recipes? And what size crockpot?

Here you go! I used the largest size crockpot: https://www.thekitchn.com/how-to-make-stuffing-in-a-slow-cooker-225708

As I recall, I toasted the bread two days before, and did the veggie chopping & sauteeing first thing when I woke up on Thanksgiving morning.

Yes, any online recipe will do as a base...I always customize. But it's basically:

Dried bread crumbs
Seasoning (poultry seasoning, salt/pepper, rosemary, sage...)
Sauteed onions/celery (in plenty of butter)
An egg or two, beaten
Chicken stock
Drippings

I chop the celery/onions the night before. The morning of, it's saute, dump everything into a super-huge bowl so I can really stir, dump in crock pot, set the crock pot on...stir...stir...maybe add more bread...stir...maybe add more stock...stir...stir...taste...maybe add more seasoning...I usually end up adding a little melted butter, along with the drippings, toward the end.