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Cooking a Large Thanksgiving Dinner

Category Cooking Tips
If you are fortunate to have a large group of family and friends over for Thanksgiving, then you know that cooking a large dinner can take some planning. Avoiding chaos and making a delicious dinner for a lot of people is possible though. This is a guide about cooking a large Thanksgiving dinner.
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By 0 found this helpful
October 12, 2007

I am having a church Thanksgiving banquet. I need to know how much mash potatoes, corn, green beans, and gravy to prepare for 70 - 80 people.

Kathy from Harrisonburg, VA

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October 12, 20070 found this helpful

http://www.recipesforacrowd.com This site has a lot of stuff but there are ads too. So just pick through them or ignore them like I do!

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October 15, 20070 found this helpful

OUr family gatherings are 40-50 people. This usually has about 8 qts of homemade bread dressing, so we use about 20 lb potatoes. Use instant--makes it easier to make more.
Figure 1/2 cup gravey use--between dressing and potatoes. Not all use for either.
1/2 cup serving of vegie--are you steaming them or doing a creamed version. A half cup (really, use your measuring cups). Figure 1 cup potatoes, 1 cup dressing, 1/2 cup gravey, 1/2 cup vegie, a salad works good--greens takes up space, a pasta salad figure 1/2 cup. If you practice on your own family, measure out their food a couple times, you will get to know what they want more of.

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I have done church dinners, spaghetti meals, Bible school meals, soup/sandwich suppers. The better the food tastes, the more-just a little bit more--will be happening. And it is such an honor to be asked for 2nds!
Grandma J.

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December 19, 20110 found this helpful

I need advice for reheating a turkey I cooked yesterday, 12/18 for dinner guests this evening, 12/19. At what temperature do I need it to be, to reheat a fully dressed, unsliced turkey and keep it moist and juicy too?

By LJ

Answers

December 20, 20110 found this helpful

This isn't exactly the answer you were looking for, but it is a great idea. Slice the turkey into small "steaks," dredge them in an egg that has been beaten with a fork, then through flour seasoned with salt and pepper. Fry them quickly in a pan of olive oil, or whatever oil your choose. Since the turkey is already cooked, all you want to do is "set" the egg and flour, cooking it thoroughly. The turkey will be hot by that time.

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Turkey is great cold in sandwiches as well. I seldom reheat my turkey in the oven because there are so many things you can do with it after it has been cooked before.

Turkey and noodles make a great soup or casserole. Turkey and dumplings. Cold turkey salad made like you would make tuna fish or chicken salad. Hot turkey sandwiches open faced with gravy and mashed potatoes. Karen in Salem Oregon

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