Thanksgiving Menu Planning
A comprehensive guide on how much food to prepare for Thanksgiving gatherings of varying sizes, along with tips from professional chefs for a successful holiday meal.
Ingredients
- Turkey (whole) (6 pounds)
- Turkey (whole) (8 pounds)
- Turkey (whole) (25 pounds)
- Appetizer (1 serving)
- Appetizer (2 serving)
- Appetizer (4 serving)
- Soup (4 cups)
- Soup (8 cups)
- Soup (16 cups)
- Salad (1 bowl)
- Salad (2 bowl)
- Salad (3 bowl)
- Stuffing/Dressing (3 cups)
- Stuffing/Dressing (6 cups)
- Stuffing/Dressing (12 cups)
- Mashed Potatoes (3 cups)
- Mashed Potatoes (6 cups)
- Mashed Potatoes (12 cups)
- Sweet Potatoes (3 cups)
- Sweet Potatoes (6 cups)
- Sweet Potatoes (12 cups)
- Vegetable Side (1 serving)
- Vegetable Side (2 serving)
- Vegetable Side (4 serving)
- Bread (rolls or slices) (6 pieces)
- Bread (rolls or slices) (12 pieces)
- Bread (rolls or slices) (24 pieces)
- Cranberry Sauce (2 cups)
- Cranberry Sauce (4 cups)
- Cranberry Sauce (8 cups)
- Gravy (3 cups)
- Gravy (6 cups)
- Gravy (12 cups)
- Dessert (1 piece)
- Dessert (3 pieces)
- Dessert (4 pieces)
- Wine (1 bottle)
- Wine (5 bottles)
- Wine (10 bottles)
Instructions
- Make a guest list for Thanksgiving dinner.
- Reference the provided chart for portion sizes according to gathering size.
- Prepare appetizers in alignment with your guest count.
- Cook a whole turkey according to the required size based on the number of guests.
- Make stuffing, mashed potatoes, sweet potatoes, and vegetable sides as indicated per the guest count.
- Prepare rolls or slices of bread for serving.
- Create cranberry sauce and gravy in bulk as per guest size.
- Provide desserts and enough wine based on the gathering size.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 500
- fat: 25 g
- sats: 10 g
- carbs: 50 g
- fibre: 5 g
- protein: 30 g
- salt: 3 g