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Post by Deleted on Nov 3, 2014 15:30:12 GMT -5
For large quantities that can be a big deal though. For serving under 10 maybe, but if you have 15 pounds of mashed potatoes to heat up? That's a lot to nuke. yes, that's why I was asking how, when you're serving 30 people, you get hot turkey and mashed potatoes and broccoli and carrots and rolls? Well, we do it with roasters. Make it all up and put them in there on warm. Rolls are homemade and baked late that morning, they stay warm just piled up with towels over them.
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cronewitch
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Post by cronewitch on Nov 3, 2014 15:43:57 GMT -5
We take the turkey out of the oven when the mashed potatoes are being mashed and gravy made and the dinner rolls go in the oven. Any sides like green bean casserole come precooked and heated in the microwave. If you have a big pot of boiling water you can in a mixute of cauliflower, brokaly and carrots cut into large chunks with the carrots made into long thin sticks. They don't need long cooking so while the rolls are in the oven. Turkey might sit out half an hour but is hot enough if you poor hot gravy on it. So turkey, potatoes, gravy, sides and rolls are all done at the same time. Table already has cold foods, and everything so only adding hot food and a teen will be bringing beverages and asking what people want to drink.
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wyouser
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Post by wyouser on Nov 3, 2014 15:51:18 GMT -5
Oh man! Turkey, stuffing, mashed potatoes, sweet potatoes, veggies, salads, assorted pies, cakes , baked breads and rolls.........Where , oh where is the "AROMA" button on this thread? I turn up the sound, but no cooking smells! I type in "oven smells" and hit "open" but nothing! I tried entering aroma and hitting the "escape button ...but nothing there either. We NEED a "kitchen smells" accessory tab to go with a thread like this.
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NancysSummerSip
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Post by NancysSummerSip on Nov 3, 2014 16:15:59 GMT -5
Oh man! Turkey, stuffing, mashed potatoes, sweet potatoes, veggies, salads, assorted pies, cakes , baked breads and rolls.........Where , oh where is the "AROMA" button on this thread? I turn up the sound, but no cooking smells! I type in "oven smells" and hit "open" but nothing! I tried entering aroma and hitting the "escape button ...but nothing there either. We NEED a "kitchen smells" accessory tab to go with a thread like this. LMAO, Wyo! And I agree. I'm getting catalogs from Sur La Table, Williams - Sonoma and other kitchenware stores and the food pictures look nothing like my holiday table. And on top of all this, I may be doing Christmas dinner also, but this will be for friends, not family. The friend of ours who has done it for years is considering giving up the big task. DH and I talked about it, and if other friends will contribute a few dishes, we can certainly handle it. Oh, wait. I said "we." Who am I kidding?
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raeoflyte
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Post by raeoflyte on Nov 3, 2014 16:22:33 GMT -5
For large quantities that can be a big deal though. For serving under 10 maybe, but if you have 15 pounds of mashed potatoes to heat up? That's a lot to nuke. yes, that's why I was asking how, when you're serving 30 people, you get turkey and mashed potatoes and broccoli and carrots and rolls all on the table at the same time and hot? sounds like if you want to serve fresh vegetables (broccoli, asparagus, brussel sprouts, green beans) that aren't mushy, it's pretty hard. We have a couple serving dishes that have a stand over tea lights that keep things warm. I plan on eventually buying some serving dishes that have an insulated bag and a sealable lid to make them portable as well. So there are ways to make it work.
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kittensaver
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Post by kittensaver on Nov 3, 2014 18:21:03 GMT -5
Another thing that helps with a large crowd: food stations. Of course I don't know how your home is set up, but you could consider something like:
drinks: outside on a table, porch or patio, in coolers or tubs appetizers: in the den or TV room dessert and coffee: on a bar, or living room coffee table, or a counter in the kitchen (or even a table or side board in the basement?) dinner: on a side table in the dining room/main eating area
If you're considering "buffeting it" for Thanksgiving, why not just spread the buffet out a little more and lessen the crowding?
Just a thought . . .
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Knee Deep in Water Chloe
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Post by Knee Deep in Water Chloe on Nov 3, 2014 22:20:30 GMT -5
For large quantities that can be a big deal though. For serving under 10 maybe, but if you have 15 pounds of mashed potatoes to heat up? That's a lot to nuke. yes, that's why I was asking how, when you're serving 30 people, you get turkey and mashed potatoes and broccoli and carrots and rolls all on the table at the same time and hot? sounds like if you want to serve fresh vegetables (broccoli, asparagus, brussel sprouts, green beans) that aren't mushy, it's pretty hard. Well, we make our veggies last, and we usually roast them or steam them. We have a separate steamer appliance. We also have a roasting oven that was pictured a few posts ago. We also have (in very un YM-manner) a $300 microwave because it's also a convection oven. This summer, we purchased a Traeger bbq/smoker/grill. We are also having 30ish people. There will be one turkey in the regular oven, one in the Traeger, and a ham in the oven roaster. For veggies, we're roasting asparagus and carrots; that can be done while carving the turkey. The other cooked veggie will be green bean casserole which can be baked with the turkey in the oven and then kept warm. I'll also make caprese. I kind of want to roast pears, but I don't know if we have time for that; plus I may be the only one who likes them. :/ NastyWoman, we deep clean every room every month--one area per week. So, we started with the dining room and entry way this weekend. This week, I'll deep clean the kitchen. Next week something else, etc. The whole house will be deep cleaned prior to Thanksgiving, and I'll just straighten up and wipe down that Wednesday. raeoflyte, I would also--if it hasn't been mentioned already--have a traffic flow plan created. Where will people get drinks and will that collide with people going in and out the side door to the bathroom? How will people get their food, plates, etc without tripping over each other?
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giramomma
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Post by giramomma on Nov 3, 2014 22:55:55 GMT -5
raeoflyteMake ahead Mashed Potatoes (recipe by Deanna House) Serves 12 5 lbs potatoes 6 oz cream cheese 1 cup sour cream 2 teaspoons onion salt 1 tsp salt 1/4 tsp white pepper 2 tbs butter/margarine 1. Cook peeled potatoes in boiling water, drain. 2. Mash until smooth. 3. Add cream cheese, sour cream, onion salt, salt and white pepper. Beat until light and fluffy. 4. Cool. Freeze. (The real recipe says to cover and store in fridge for up to two weeks. We don't want to give up that kind of real estate in our fridge.) Place into greased casserole dish, and bake at 350 in preheated oven until heated through (about an hour if frozen, 30 minutes if in frig). Fills a two quart casserole. We put onion instead of onion salt.
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GRG a/k/a goldenrulegirl
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Post by GRG a/k/a goldenrulegirl on Nov 3, 2014 22:59:51 GMT -5
Eight days ago I invited 18 people for Thanksgiving (usually one of us in this large group hosts and I blinked first this year, LOL).
Not one person has RSVPed yet. Not one. And I know they got the email because I checked the message status.
In a few days I think I will just make other plans. I mean, what's to think about? You either can come, can't come, or don't want to, right?
Just give me an answer so I can start to plan -- either Thanksgiving dinner for up to 22 or a really fun Plan B for the four of us.
Oy.
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steff
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Post by steff on Nov 3, 2014 23:08:15 GMT -5
I've done Thanksgiving for over 30 before, good luck & keep calm for starters.
I'm an obsessive list maker because it helps me not forget anything.
Make a list for each day for the week of Turkey day. What you want to cook/pre-prep each day to help save you time when you are in the cooking crunch. Pre cook/prep any and everything you can. Pre cut veggies, if making snacks for before the meal, pre make as many of them as you can so you can just throw them in the oven with things already cooking. Put all your casseroles/sides together the night before so they can just be thrown into the oven to cook the day of. I usually made all my snacks on Monday & put them in the freezer, made pies/desserts on Tuesday (using pre-made pie crusts I made the week before & froze), do all the sides & last minute house cleanup/set up on Wednesday/Wednesday night.
Make a grocery list NOW. Start picking up things as you see them on sale now.
Make sure you have a bottle of YOUR favorite wine, put YOUR name on it, find the biggest wine glass you can. when everyone is enjoying the dinner, get drunk! You'll be so sick of the food by the time it's ready to eat, you won't want to eat. Sit back, relax, enjoy the compliments on the food and keep refilling your glass until the idea of stuffing & turkey doesn't make you want to scream.
And lastly, when someone anyone says "can I help you with the dishes" say YES! Let them do the dishes.
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Deleted
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Post by Deleted on Nov 3, 2014 23:24:05 GMT -5
I wish were gonna have customary American thanksgiving dinner except we are prohibited to take meat and probably you gotta have turkey for tradition. Somebody has a idea how we can have tradition without turkey? Thank you!
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whoisjohngalt
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Post by whoisjohngalt on Nov 4, 2014 0:17:28 GMT -5
Ray, get outta my head! I just had the same thoughts, and I was also going to ask (if you don't mind me crashing your thread) if anyone has a side order of family drama on tap for the holiday. I have some minor surgery to get done between now and the holiday, so I have to start early with preparations. We eat fresh Kosher turkey, so I need to order one this week. My niece is a vegetarian, so I need to plan a few dishes for her (and I don't mind doing it; she's wonderful, and we can all eat those things anyway). My brother and his family are staying over Thanksgiving night. We offered to keep the kids (ages 16, 15 and 8) and let him and the DW have a nice night in a hotel. Heck, I'll have extra cleanup help if we have the kids. I couldn't read past that sentence. The very first time I bought a Kosher turkey, I was also 6-7 wks pregnant. When I took it out and realized I had to start picking out all those little thingies out, it made me so nauseous, I almost puked. To this day I can't even think about kosher turkeys without having that feeling back. Never again!!!
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whoisjohngalt
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Post by whoisjohngalt on Nov 4, 2014 0:30:34 GMT -5
Before we had kids and hosted real parties, we would rent those chafer dishes - the ones they have in buffets that keep your food hot. Like this one www.webstaurantstore.com/choice-8-qt-stainless-steel-economy-chafer-with-folding-frame/100FOLDCHAFE.htmlIf I had to serve 30 people, I would totally get one. We also have that huge bath tub to cook the turkey in, the one MPL posted the pic of (wow, that's bad grammar), so my oven is free for other things. Also, one year, when I wanted to be all creative, I made cranberry meatballs for appetizers. That could totally be made ahead of time and you can freeze it. We also have a steamer where I do the veggies. So, to answer @singlemominmd - between turkey bath tub, oven, steamer and the stove - it is totally doable to keep things warm/hot until serving time
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toomuchreality
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Post by toomuchreality on Nov 4, 2014 4:40:19 GMT -5
Holy Moly! It would be tight at my place, if only 2 people came over for dinner! I got tired and had to take a break, after just reading through the first 1/2 of the first page! I think I need to go find some of that Halloween elixir to rejuvenate myself now. You all are amazing!
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raeoflyte
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Post by raeoflyte on Nov 4, 2014 5:49:30 GMT -5
raeoflyteMake ahead Mashed Potatoes (recipe by Deanna House) Serves 12 5 lbs potatoes 6 oz cream cheese 1 cup sour cream 2 teaspoons onion salt 1 tsp salt 1/4 tsp white pepper 2 tbs butter/margarine 1. Cook peeled potatoes in boiling water, drain. 2. Mash until smooth. 3. Add cream cheese, sour cream, onion salt, salt and white pepper. Beat until light and fluffy. 4. Cool. Freeze. (The real recipe says to cover and store in fridge for up to two weeks. We don't want to give up that kind of real estate in our fridge.) Place into greased casserole dish, and bake at 350 in preheated oven until heated through (about an hour if frozen, 30 minutes if in frig). Fills a two quart casserole. We put onion instead of onion salt. Thank you!
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Deleted
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Post by Deleted on Nov 4, 2014 6:16:13 GMT -5
I used to do that. I agree with the obsessive list maker. I'd time slot the prep and each strep would go in a slot. It all worked out. I remember the first time though I was exhausted. After that it wasn't so bad.
Still, I much prefer our new tradition of just our immediate family going to the movies instead.
Have fun!
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Happy prose
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Post by Happy prose on Nov 4, 2014 6:47:42 GMT -5
I am so making giramamma's mashed potatoes! Thanksgiving is at my brother's, but I make the stuffing, potatoes and dessert. I have to travel about an hour. There will be five of us. I want to bring two desserts...ideas?
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giramomma
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Post by giramomma on Nov 4, 2014 7:25:39 GMT -5
Eight days ago I invited 18 people for Thanksgiving (usually one of us in this large group hosts and I blinked first this year, LOL). Not one person has RSVPed yet. Not one. And I know they got the email because I checked the message status. In a few days I think I will just make other plans. I mean, what's to think about? You either can come, can't come, or don't want to, right? Just give me an answer so I can start to plan -- either Thanksgiving dinner for up to 22 or a really fun Plan B for the four of us. Oy. When did you ask for them to RSVP by? I don't know that I would get upset, yet. I don't know, yet, for sure what's going on for ours.
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Deleted
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Post by Deleted on Nov 4, 2014 8:20:07 GMT -5
I can't be the only one that thinks green bean casserole is revolting, can I?
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Deleted
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Post by Deleted on Nov 4, 2014 8:22:11 GMT -5
Eight days ago I invited 18 people for Thanksgiving (usually one of us in this large group hosts and I blinked first this year, LOL). Not one person has RSVPed yet. Not one. And I know they got the email because I checked the message status. In a few days I think I will just make other plans. I mean, what's to think about? You either can come, can't come, or don't want to, right? Just give me an answer so I can start to plan -- either Thanksgiving dinner for up to 22 or a really fun Plan B for the four of us. Oy. adults should not have to be reminded to RSVP. I always wonder if people wait to RSVP to see if something better comes along. If I am not sure about something because I need to wait on someone's schedule or whatever, I usually let the hostess know that I need to find out about x before I can say yes. I would send out one more email saying you need to know by x date and then after that make other plans.
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Deleted
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Post by Deleted on Nov 4, 2014 8:31:51 GMT -5
One thing I always did was buy nice paper and plastic so that afterwards dishes were minimal.
I HATE the adult late RSVPers who are just waiting to make sure nothing better is coming along...
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Deleted
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Post by Deleted on Nov 4, 2014 8:32:12 GMT -5
We don't request RSVPs for our Thanksgiving. We don't even send invites. After all these years everyone knows where it is and to bring a dish to pass. We plan for 30-50 people and whoever comes gets fed. If it's a slow year with not a lot of people we have lots of leftovers which is cool too.
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Deleted
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Post by Deleted on Nov 4, 2014 8:32:46 GMT -5
I can't be the only one that thinks green bean casserole is revolting, can I? I do, but I think all cooked veggies are gross.
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Wisconsin Beth
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Post by Wisconsin Beth on Nov 4, 2014 8:36:46 GMT -5
I wish were gonna have customary American thanksgiving dinner except we are prohibited to take meat and probably you gotta have turkey for tradition. Somebody has a idea how we can have tradition without turkey? Thank you! Nope, a lot of dishes for American Thanksgiving vary by region and upbringing. I want corn, candied sweet potatoes, mashed potatoes and moist stuffing. Canned cranberry sauce. Pumpkin pie with whipped cream. And either wine or some kind of juice served in a wine glass so the kids feel like they're part of the toasting. No ham, no pecan pie, no oyster stuffing or soup/chowders here. Also no salads (cold OR lettuce.) And oddly, usually not family unless we do something with the ILs. I grew up with Thanksgiving being more of an immediate family deal. But I have a huge extended family that included a lot of deer hunters and gun season here runs over Thanksgiving.
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Deleted
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Post by Deleted on Nov 4, 2014 8:39:07 GMT -5
I can't be the only one that thinks green bean casserole is revolting, can I? I do, but I think all cooked veggies are gross. yeah, it's the casserole part I find gross...and the cream of crap soup....and the canned green beans.....the bread crumb topping might be tolerable (as long as there's no cream of crap soup touching it LOL)
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Deleted
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Post by Deleted on Nov 4, 2014 8:39:24 GMT -5
My sister used to be vegan. I think once she brought a tofurkey, but most of the time just got by on veggies, etc. It meant scooping a few of everything out for her before the butter went in... Can you eat by products? If so, it wouldn't be hard at all...
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Deleted
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Post by Deleted on Nov 4, 2014 8:40:04 GMT -5
My sister used to be vegan. I think once she brought a tofurkey, but most of the time just got by on veggies, etc. It meant scooping a few of everything out for her before the butter went in... Can you eat by products? If so, it wouldn't be hard at all... define byproducts.....the time DD was a vegan meals were hard.....just switching to vegetarian opened up tons more possibilities. still have to be careful about things made with gelatin (gag).
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Deleted
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Post by Deleted on Nov 4, 2014 8:43:54 GMT -5
Things that come from animals, eggs, butter, other dairy, etc. Was wondering if it was just meat that was an issue... Not so hard to avoid at thanksgiving. Or all animal related products, which is doable with the cook's help but harder... At least in my house where butter ruled Thanksgiving
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Deleted
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Post by Deleted on Nov 4, 2014 8:46:10 GMT -5
I'm guessing there was a better word, but it's escaping me at the moment...
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Deleted
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Post by Deleted on Nov 4, 2014 8:47:12 GMT -5
Things that come from animals, eggs, butter, other dairy, etc. Was wondering if it was just meat that was an issue... Not so hard to avoid at thanksgiving. Or all animal related products, which is doable with the cook's help but harder... At least in my house where butter ruled Thanksgiving vegans do not eat anything that comes from an animal - all dairy (and casein is in everything), eggs, butter, cheese, stock, gelatin, etc. vegetarians eat butter and cheese and milk from a cow but do not eat anything with gelatin. they make vegan butter - it's easy to avoid cow's butter.
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