Hosting Thanksgiving

[lonegirl]

My Dh and I have hosted the past three Thanksgivings and the first year there were only 8 of us, so we just put the food out and passed it around. Now, with our siblings marrying, having kids, and sometimes their in-laws joining us as well, we have increased to 24. It is a blessing to have so much family, and this is budget-ly accomplished, as DH and I supply the meat and some desserts, and everyone else brings sides, beverages, etc.

Our dilemma is this---how do we feed 24 people at once and have the food WARM??? Last year we did a buffet spread and had three tables for eating, but even waiting to get through the line took so long...

does anyone with a large family do this well???? buffet? smaller family style at each table??? (serving dishes galore)

 

[SDSorority]

My Dh and I have hosted the past three Thanksgivings and the first year there were only 8 of us, so we just put the food out and passed it around. Now, with our siblings marrying, having kids, and sometimes their in-laws joining us as well, we have increased to 24. It is a blessing to have so much family, and this is budget-ly accomplished, as DH and I supply the meat and some desserts, and everyone else brings sides, beverages, etc.

Our dilemma is this---how do we feed 24 people at once and have the food WARM??? Last year we did a buffet spread and had three tables for eating, but even waiting to get through the line took so long...

does anyone with a large family do this well???? buffet? smaller family style at each table??? (serving dishes galore)

We're hosting Thanksgiving as well. I have 2 crock pots, so I'm purposefully finding recipes to utilize them- easy way to keep things warm. Other than that.... all I have is an oven, which can be kept on "warm" and a toaster oven for smaller things. Costco and places like that sell buffet warmers (like big long crock pots with different sections for food) that you can get, or even those metal pans on racks with the torches under them can be inexpensive but effective for keeping things warm. The easiest solution I would think would be a table of crock pots plugged into power strips??

 

[prncess674]

Turkey doesn't need to be served piping hot, so just carve off in serving size pieces then cover with foil. Same thing with ham if you are serving that as well.

Place warmed and cooked rolls on a tea towel then wrap in foil. Place foil packet on a heating pad to keep warm and ready for serving.

Look for sides that are easy to keep warm on either a warming tray or a crockpot. Mac & Cheese, mashed potatoes, etc keep well in a crock pot.

 

[trinchick]

We host Thanksgiving dinner for 30+ people every year. We serve it family style at a series of three long tables that are linked together, spanning two interconnected rooms. I make the entire meal; some people bring a dessert, cider, etc. but the main meal is prepared in my home so that I can be confident of having enough - and having it arrive on time!

Getting the whole meal to the table hot was always a challenge until I developed a system a couple of years ago that has really helped a lot. I start cooking the vegetables and stuffing early in the day. When they're cooked, drained, mashed, etc. I put them into three oven-safe serving dishes (Pyrex, Corning or similar - they don't all match but who cares? It's all family!) one for each table. Then I put them in the fridge, or coolers, or my garage depending on the temp and fridge space. When the turkeys come out (we make 2 and are lucky to have a double oven), I put the veggies in to warm up. The veggies heat back up while the birds rest and are carved. They're in table-ready containers already, so they can go straight to the table nice and hot.

The first time I did this, I was concerned that everything would dry out or taste reheated, but it all came out great. Also, I am able to clean up most of the pots and pans before guests arrive and not have a bunch of people underfoot while I'm trying to drain and mash 15 pounds of potatoes!

Good luck with your dinner. I hope your family appreciates the amount of work that goes into hosting the holidays and helps with the cleanup (mine doesn't but that's another story...)

 

[disprincessatheart]

Growing up we had large family holiday meals. The meat and main couple of dishes were out buffet style, and the rest of e sides were family style on the table. Warm food had lids. Small serving dishes of the meat and main sides would make it to the table too for refills.

 

[NotUrsula]

If you do this every single year, invest in a couple of water table frames and steel warming pans, and double-serve everything on your buffet line (the way that it is done in hotel banquet setups is to put your main dish in the center of the buffet table and then lay out the side dishes in duplicate from both ends.) Gravy and other condiments should be served on the tables.

Frames, pans and sterno can be had for a good price at most warehouse clubs, or you can get them online from restaurant suppliers.

PS: If it is your custom to say grace, do it with everyone standing together before they head for the buffet. That way no one has to wait to start eating until everyone is seated.

 

[robsmom]

I feed 25 to 30. I have accumulated a variety of options over the years. I have 2 large crockpots 5 qt, one which has a divider. I use these for casserole type sides that can cook directly in the pots. I had problems with overloading electricity over the years from using a roaster, a countertop oven and all the heating items. I cooked things in my bedroom one year! My uncle solved this by building me a small kitchen countertop with outets at the top of the stairs to my garage. It is right off my kitchen and I do the roaster with a second bird and big crockpots out there. They stay warm enough when brought in last minute. I have one of the triple buffet crockpots which has small crockpots which I use for veggies. I have 3 large water chafing dishes with the steno candles. I actually cook green beans directly in one and use the others to keep mashed potatoes and stuffing warm. Buffet is on kitchen island and countertops. Tables are all over the house. My niece was once challenged by a poll her teacher took. They were graphing and the question was, "do you eat thanksgiving in the dining room or the kitchen". she had to raise her hand to say that she eats in the hallway!

 

[tlh0726]

crockpots and nesco roasters for everything that needs to be kept warm and everything is set up like a buffet line.
Only things that I put on the individual tables is salt, pepper, rolls, butter, and cranberry sauce

I do my turkey ahead of time when it is convienent for me. I put white meat in one container, dark meat in another, cover it completely with broth and put it in the freezer. Just defrost and dump into a crockpot.

Mashed potatoes and stuffing can be done and put into a crockpot on low.
Gravy goes in another.
Sweet potatoes in another.
Other vegetables (corn, green beans, etc) get put in the nesco roaster steamer trays. Just put them in, add any seasonings, and stir if necessary.

For drinks we have igloo drink coolers and people just help themselves (don't forget a sharpie for names).

 

[lonegirl]

so the food line/buffet is the best way to go...now I just need to borrow a bunch of crock pots
thanks all!

 

[princessfionasmom]

My Mom always hosted turkey day, sadly she passed away in July so I will be hosting this year. At my Mom's there was always about 30 people and she bought a crockpot thing that had 3 pots in it (actually she had 2 of them) and would use that for keeping food warm. With this being our first thanksgiving without my Mom, it will be small, only 11 of us.

 

[Karenj2]

Well, my MIL is one of 14, and they almost all get together for Thanksgiving, along with their spouses, kids, grandkids, and friends, which can vary anywhere from 40-70 depending on the year (including the little kids). What they do is get those chafing dishes you see at restaurants, and have the food in the tin platters. (the turkey is cooked while we're playing football and eating hor d'vours(?), then carved and put into the platters). There's crockpots for gravy, and other food out in some of the other rooms...

It's chaos, but the food actually stays warm. There's never a mad rush for the food, because they're all VERY talkative, and some are content to nosh on the appetizers anyway.


With MY family, we've had anywhere from 10-25 people at my parent's house, and we do one LONG table and pass it around. I don't really remember anything ever getting cold while we're passing it around.

 

[4under4]

We are 21 for Thanksgiving, and always do buffet, with rolls, gravy & cranberry sauce on the tables.

My hints:

1. Less is more, keep sides to a minimum... don't do 2 or 3 veggies, pick the one you want and go with it. Also skip the "traditions" that people won't notice/care if they aren't there (over the years we've given up on tossed salad, jello, and the pickle/olive plate).

2. Crock pots are GREAT for hot sides like stuffing, mashed potatoes, & veggies. Since you have people bringing the sides it makes even more sense to ask them to bring the sides in crocks which really can double as serving dishes.

3. Counter top roasters work well, just don't count on crispy skin. If oven space/time is an issue, these can be a great add on, especially since it can be set up out of the way and not in the main prep area. I prefer to use mine for the ham, and save the oven for the turkey because of the skin issue, but I've used it for the turkey as well.

Have a wonderful holiday!!!!!!!!

 

[Mom3girls]

so the food line/buffet is the best way to go...now I just need to borrow a bunch of crock pots
thanks all!

I was shopping at Kohl's yesterday and came across a triple buffet crockpot set. The crocks are 2 1/2 qt each and the crock itself comes out for cleaning. It was on sale for $49.99. If you use a coupon on top of that, you can save even more. I plan on using that for side dishes on Thanksgiving and Christmas. We are having 13-15 people, so buffet is the only way I can get the entire meal served hot and have most of the cooking dishes washed and put away before the meal. I can't stand to eat a big meal like that and still have to get up and wash soooo many pots and pans!!!

 

[mombrontrent]

We host Thanksgiving dinner for 30+ people every year. We serve it family style at a series of three long tables that are linked together, spanning two interconnected rooms. I make the entire meal; some people bring a dessert, cider, etc. but the main meal is prepared in my home so that I can be confident of having enough - and having it arrive on time!

Getting the whole meal to the table hot was always a challenge until I developed a system a couple of years ago that has really helped a lot. I start cooking the vegetables and stuffing early in the day. When they're cooked, drained, mashed, etc. I put them into three oven-safe serving dishes (Pyrex, Corning or similar - they don't all match but who cares? It's all family!) one for each table. Then I put them in the fridge, or coolers, or my garage depending on the temp and fridge space. When the turkeys come out (we make 2 and are lucky to have a double oven), I put the veggies in to warm up. The veggies heat back up while the birds rest and are carved. They're in table-ready containers already, so they can go straight to the table nice and hot.

The first time I did this, I was concerned that everything would dry out or taste reheated, but it all came out great. Also, I am able to clean up most of the pots and pans before guests arrive and not have a bunch of people underfoot while I'm trying to drain and mash 15 pounds of potatoes!

Good luck with your dinner. I hope your family appreciates the amount of work that goes into hosting the holidays and helps with the cleanup (mine doesn't but that's another story...)

This is exactly what I do. I make things earlier and the day, store them in the fridge until I pop them back in the oven when the bird comes out to rest and be carved. It all tastes great and the mashed potatos taste alot better. The top gets nice and crispy and everyone loves them. I use my crockpot to make cranberry applesauce and serve that warm from the crockpot. It tastes amazing to even those who are not cranberry sauce fans and makes the house smell fantastic all day. All you do is add a 12oz bag of cranberries, a 3 lbs bag of apples peeled and chopped, some nutmeg, cinnomen and 1/2 cup or so of brown sugar, cooked on low for 4-6 hours, an hour or so before serving lightly mash with a potato masher. Delicious!

 

[englishteacha]

We have between 30 and 45 at our family Thanksgiving. Until a few years ago, we served family style. I NEVER had a hot Thanksgiving dinner. Ever. So finally with much persuasion, we now do a buffet. All the hot sides go in crock pots for a buffet and the cold items (breads, pickles, etc) go on the tables. The trick to the buffet is have it accessible from both sides, with 2 serving spoons in every dish. Line goes twice as fast!

My husband and I are hosting for the first time ever this year. We rented our local grange hall. We were tired of driving 4+ hours to family Thanksgiving and being crammed into one of my siblings' basements! Of course, when we offered to host Thanksgiving I wasn't pregnant (and didn't think I'd be!) so this could be a bit of an adventure!

 

[tink576]

We serve Thanksgiving through lots and lots of crockpots. We collect crockpots from the family leading up to Thankgsiving then we put the potato in one, the stuffing in one, we'll cut up the turkey and mix up some gravey and put it in another, etc... It has worked very well for us to keep everything hot to serve themselves, as well as hot throughout the meal.

 

[LovesTimone]

I have always done all the holidays. I serve buffet style -I use my breakfast table and kitchen counters for food, - 2 or 3 6" foot tables for everyone to sit at and a separate dessert table.
I have several crock-pots different sizes - small ones - for gravy , Berry topping for the pound cake or angel food cake - standard size for fresh vegetable - green beans, greens, peas - I have a roaster with 3 compartments - mashed potatoes, stuffing/dressing, sweet potatoes, I have put casserole's in crock pots and in the roaster compartments, I found the broccoli casserole does well along with corn casserole and green-bean casserole. I make then a day or 2 ahead, but I don't cook then all the way normally about 10 min shy of baking time, I do not put topping on the casseroles ie; bread crumbs, fried onions, marshmallows ect.. I warm the casseroles (300 degrees) in the oven for about 20 min, then put in the compartments or crock-pot, then add the toppings.
For cold items, I have these tray's that you can freeze from Tupperware they are old but work great. I use mine for deviled eggs, raw veggies, cranberry sauce. When my guest bring in the sides, I know what they are bring so that I can have container to house their items and warm them. I try to make a much as I can a day or so ahead, that way I can enjoy the day as well and get ready for black Friday shopping.

Here are a couple of tips that I have figured out over the years.
I have a parent of any of the small kids come fix their kids plate 1st and then help grandparents make theirs or make theirs for them and then the rest of us. This really helped with all the confusion. We also pray before the 1st plate is served. I also have a seating arrangement with place cards, I make them myself a week or two ahead. This also cuts down on the confusion.