All of a sudden, hosting 28 for Thanksgiving!

[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.

Can you post recipes for this? Sounds great for many reasons (flavor and convenience).

[Anonymous]

OP here. Thank you all for the great suggestions! Keep them coming!

[Anonymous]

Rent folding tables, chairs, linens, flatware and lots of glasses from a party rentals company.

Make sure when you tell people to bring things that there won’t be oven or prep space (or say whatever you bring, can it be heated at 350 or whatever). Otherwise the person who volunteered to do sides will show up with raw potatoes and ask for a peeler and a pot to boil them in.

If you are doing a buffet, set out all the dishes way in advance with appropriate serving tools and a post-it saying what goes in what. If you can’t leave it there, take a picture and print it out and then put the stack of all the dishes and serving tools somewhere with the picture (postits in place). That way you can delegate anyone to recreate it or put out food.

Have someone organize a leisurely walk through the neighborhood between dinner and dessert and sacrifice 2 people to stay behind and clear the tables. If you know of someone, hire them to help you clean up for a few hours.

[Anonymous]

Anonymous wrote:

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.

Can you post recipes for this? Sounds great for many reasons (flavor and convenience).

https://www.thekitchn.com/how-to-make-stuffing-in-a-slow-cooker-225708

here ya go! stuffing is really ideal for the slow cooker, because it stays nice and moist.

[Anonymous]

Anonymous wrote:Rent folding tables, chairs, linens, flatware and lots of glasses from a party rentals company.

Make sure when you tell people to bring things that there won’t be oven or prep space (or say whatever you bring, can it be heated at 350 or whatever). Otherwise the person who volunteered to do sides will show up with raw potatoes and ask for a peeler and a pot to boil them in.

If you are doing a buffet, set out all the dishes way in advance with appropriate serving tools and a post-it saying what goes in what. If you can’t leave it there, take a picture and print it out and then put the stack of all the dishes and serving tools somewhere with the picture (postits in place). That way you can delegate anyone to recreate it or put out food.

Have someone organize a leisurely walk through the neighborhood between dinner and dessert and sacrifice 2 people to stay behind and clear the tables. If you know of someone, hire them to help you clean up for a few hours.

I'd make that leisurely walk a few adults taking kids outside for a bit while a cleaning crew of adult guests takes a first pass at cleaning. The rule in my family is that your hosts have done and spent enough, and you need to pitch in and help with clean-up for holiday dinners. Great-grandparents and anyone with special circumstances/small babies excepted. Everyone else pitches in. It would be absurd for OP and her husband to do the bulk of clean-up when their generosity made this day possible for 26 other people.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Rent folding tables, chairs, linens, flatware and lots of glasses from a party rentals company.

Make sure when you tell people to bring things that there won’t be oven or prep space (or say whatever you bring, can it be heated at 350 or whatever). Otherwise the person who volunteered to do sides will show up with raw potatoes and ask for a peeler and a pot to boil them in.

If you are doing a buffet, set out all the dishes way in advance with appropriate serving tools and a post-it saying what goes in what. If you can’t leave it there, take a picture and print it out and then put the stack of all the dishes and serving tools somewhere with the picture (postits in place). That way you can delegate anyone to recreate it or put out food.

Have someone organize a leisurely walk through the neighborhood between dinner and dessert and sacrifice 2 people to stay behind and clear the tables. If you know of someone, hire them to help you clean up for a few hours.

I'd make that leisurely walk a few adults taking kids outside for a bit while a cleaning crew of adult guests takes a first pass at cleaning. The rule in my family is that your hosts have done and spent enough, and you need to pitch in and help with clean-up for holiday dinners. Great-grandparents and anyone with special circumstances/small babies excepted. Everyone else pitches in. It would be absurd for OP and her husband to do the bulk of clean-up when their generosity made this day possible for 26 other people.

Yes, sure, the hosts can be on the walk if they can leave someone else in charge, but imo make it only 4 people max who stay behind or it will be more harm than good. Otherwise everyone is just running into everyone and putting things all over. I would also call this clean up phase 1. Also, renting dishes/glasses/flatware means you don't have to do more than rinse them, you just put them back in the crates.

[Anonymous]

As long as you make crystal-clear assingments, you'll be fine.

Mary and Bob: Please bring a pumpkin pie and a pecan pie

Jane and Steve: Please bring two bottles of red and two bottles of white

Elizabeth and Gary: Please bring mashed potatoes, prepared; we plan to reheat in a 350 oven at X:00.

If you just say, "We'd love for people to bring something" or even "Paula, please bring a dessert," you'll end up with duplicates, and not in a good way.

I hate it when people just say, "please bring a dessert" only to have me show up with a pecan pie to set it down next to three other pecan pies.

[Anonymous]

I have used a crockpot for stuffing and to reheat a ham (not at the same time). Also. Not sure how much they cost but maybe you could invest or borrow a stand alone roaster. I remember this being key when my grandma held large family gatherings. But I like the idea of using a grill also. I would be worried about it not working.

With that many people, definitely make specific assignments of what to bring.

[Anonymous]

One big turkey, one big ham and an extra breast (and maybe a few more drumsticks) will be fine. I often get away with this for about the same number of people.

[Anonymous]

I am so, so proud of DCUM for not immediately jumping into "just do paper plates" mode!

[Anonymous]

I had 60 people in my home for a graduation party, and my home wasn’t that large. 28 is normal.

[Anonymous]

Anonymous wrote:

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.

I’m so jealous of you. Wow.

[Anonymous]

I haven't hosted as large of a gathering as yours, but if it's not already obvious I suggest using a dry brine to minimize the chance of a mess (yes, I've spilled brine all over my kitchen floor when pulling my turkey out to cook on Thanksgiving day) and use less fridge space. I guess if it's cold enough to leave the turkey outside, that works...but the potential for mess still points me to dry brining. I do it on Tuesday late night or Wednesday.

[Anonymous]

Costco has really nice heavy plastic plates and “silverware” whychbnahes ckeen up easy, rinse and recycle.

[Anonymous]

I get overwhelmed at trying to do the last minute stuff for thanksgiving, while 6 people are all trying to visit with me. Not help, just talk and be in the way. So here are my suggestions:

Ask 3 or 4 people to come over three or four hours before dinner time to help with the last minute stuff.

Ask someone to be in charge of steering visitors out of the kitchen during that last hour or so before dinner is ready.

Ask your guests (a month or so before thanksgiving) if they have folding chairs and /or folding tables. If yes, ask them to bring them to your house and set them up the day before.

Set up drink stations / coffee stations / snack stations somewhere out of the kitchen area.

Make it easy for people to find the trash cans. Put extra trash bags in the bottom of the trash cans so that volunteers can take out the trash and replace the trash bags as needed.

Cook and cut up one of your two turkeys the day before. Or have someone else bring an already cooked and cut up turkey.

I realized that making the mashed potatoes is one of those things that "hogs" the kitchen at the last minute. So now I finish the mashed potatoes a couple hours before the turkey will be done, then put it in a crockpot to stay warm until it is mealtime.