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[quote=Anonymous][quote=Anonymous]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. [/quote]

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.

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