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Holiday Cooking
Design simple menus
that are fun and
flexible. For example, see the Easy Elegance
menu. Here you can substitute peas for the green
beans
(even easier). Purchase candied pecans and mini crab cakes, or
use salted peanuts and pre-cooked shrimp. Use
all of the menus found at Chef-Menus as a starting point. Add
your culinary imagination and of course, the love......
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Here's are a few easy tips on how
much to purchase and serve meats, side dishes and gravy
stock
Let's
talk
turkey
 When
choosing the holiday bird, first decide if you want enough for seconds
and next-day leftovers. Identify
the number of hearty eaters who will be at your
table. For both situations it is wise to increase
the amount of turkey by 25-50%.
When purchasing your turkey and other cuts of
meat, consider the size and capabilities of your oven. Also
ask yourself, do you feel comfortable handling a turkey over 20
pounds? It is heavy! Consider cooking more then one bird or
other meats to
equal the total amount you will need or have others cook with you or
even FOR you. Also remember, large cuts of
meat require big
roasting pans, lots of counter/table space and room in the
fridge.
Thanksgiving
Day Menus
Christmas Menus |
Whole
turkey
- Allow about 1 pound of uncooked turkey per person. One
pound of uncooked turkey will yield a little over 1/2 pound of cooked
meat, minus the skin, bones and other inedible
portions.
Turkey
Parts - A whole turkey breast has less inedible
portions and you will need approximately 15-25 pounds of whole breast
parts to feed 25-50 guests (whole turkey breast weight is between 4-12
pounds).
For turkey
legs and wings,
figure that each
guest will eat at least 2 pieces, which is about 20-30 pounds of turkey
parts. You could do a combination of whole turkey and turkey
parts. The parts are much easier to cook and serve.
Quantities
Charts for purchasing Holiday meats and sides
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STOCK FOR
GRAVY
To make the turkey stock for
gravy, you will need about 6 celery stalks, and 1/2 pound
each of carrots and onions for each 1 whole turkey you are
preparing. You will also need to roast an
additional 5 pounds of turkey drumsticks, wingtips, or necks to make
1/2 to 1 gallon of stock. Otherwise, you will need
1 gallon of purchased, low-sodium or unsalted chicken stock.
See Quantity
Recipes for Gravy and Sauces
holiday
ham
 If
you are serving both
turkey and ham or some other meat, such as brisket or lamb, most people
will eat both, and likely more turkey. You can
reduce the amount of turkey you purchase by a little, or
not.
Jalapeno-Honey
Glazed Ham for Fifty
More Recipes for Ham
Side
Dishes
If you want
to stay
within a tight budget, here is where you can bulk up the
meal. Holiday side dishes are generally
starchy or creamy and
filling. We like to serve stuffing and potatoes and
peas. This fills and satisfies your guests but it can also
save you money as you can buy less high-priced meats.
Simplify your life by offering fewer side choices.
You also don't need to prepare, for example, 12 servings of
every side dish (if you are serving 12). Not everyone will
eat a full serving of every dish. Potatoes and stuffing are
always the main favorites.
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What's On Your Holiday Menu?
What are YOU cooking up this holiday season? Share your Thanksgiving and/or Christmas menus with us. Show off your party menu planning skills while you inspire others! Include recipes and cooking tips if you'd like.
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