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Holiday Quantity Cooking

holiday tableThe holidays are a time for families and friends to gather---- lots of them!   It may be the only time of the year you decide to do some serious quantity cooking. Feeding a large crowd takes planning and organization. It is wise to start as soon as possible and to create a TO-DO list in advance to keep you on track.

Thanksgiving Menus
Christmas Menus

Recipes for a Crowd........
Turkey Recipes
Beef Brisket Recipes
Potato and Vegetables
Stuffings and Dressings
Sweet Potato Recipes
Gravy and Sauces
Quantity Salad Recipes
Quantity Appetizer Recipes
More Holiday Cooking
Food Quantity Purchasing Chart


To get you started, here are guides for purchasing meats, side dishes and desserts 

Meat/Poultry # of Pounds Needed
Whole Turkey Easy: about 1 lb per number of people
Boneless Ham 7-8 lbs
Leg of Lamb 12-13 lbs
Beef Brisket
Fresh of Corned
12 lbs
Boneless Beef Roast 10 lbs
Rib-Eye Roast 8-10 lbs
Boneless Veal Shank 10 lbs
Whole Chickens  (about 3-4lbs each) About 1 chicken per 4 people
Whole Duck About 1/2 pound per person
Meat and Poultry Entrées
This chart describes quantities to purchase for your favorite holiday meats and poultry.    Each quantity will serve up to 25 quests
, assuming 3-4oz serving per person..  If you need to serve up to 50 guests, roughly double the poundage. To serve up to 12 guests, roughly halve the amount.  

If you look at suggested amounts from several different sources, you will get varying answers. When purchasing, you have to take into consideration, meat shrinkage, amount of fat, skin and general waste. It is difficult to say exactly how much you will need. Please decide with confidence, based on your culinary "know-how". You can do it! 




Side Dishes
This chart describes quantities to purchase for popular side dishes.  Each quantity will serve up to 25 quests given the serving size
, assuming 3-4oz serving per person..  If you need to serve up to 50 guests, roughly double the amounts. To serve up to 12 guests, roughly halve the amount.  

A good way to figure out amounts to purchase is to look at the serving size on the packages of the main ingredients and then do the math. For example, if a box of dry pasta serves 4 when cooked, and you are serving 25 people, you will need 4-5 boxes of pasta.  Amounts should be close but don't sweat it if they are not exact.  Keep in mind light eaters AND heavy eaters and how much other food you are serving

Dessert
This can be an easy one. Allow at least 1 serving per person.  If you are making the dessert, check serving size on the recipe and again, do the math.  If you purchase a pre-made dessert, check serving size.  If you purchase from a bakery, the staff should be able to help you out.
Food/Side Dish How Much to Purchase  Serving Size
Bread for Cornbread Stuffing or Dressing 16-35 cups dried bread cubes 1/2-3/4 cup
Mashed, Au Gratin, Scalloped Potatoes 7-15 lbs raw potatoes 1/2 cup
Candied Sweet Potatoes 8-16 lbs raw potatoes    1/2 cup
Macaroni and Cheese 2-4 lbs pasta; 2-4 lbs cheese    1 cup
Corn, peas, green beans, spinach, frozen 5-10 lbs    1/2 cup   
Cauliflower, broccoli, fresh 8-16 lbs    1/2 cup   
Asparagus 9-18 lbs        3-4 spears 
Cranberry Sauce/Relish 4-7 16oz cans  1/4 cup



HOLIDAY QUANTITY COOKING RECIPES


pic of holiday table

The following recipes would actually make the basis for a great New Years Eve menu



Here is an example of a super easy, super elegant appetizer.  This dish is hearty enough that you will only need one entrée meat course.  You can prepare 2 days in advance.  Let come to room-temperature before service

Cold Fillet of Beef with Garlic Red Wine Vinaigrette
Serves about  25; double for 50 servings or halve for 10-12

10 pounds beef tenderloin fillets, about 2 whole
1/4 cup sliced shallots
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1/4 cup olive oil, not extra virgin
Arugula, tomatoes and red onion slices for service

Rub trimmed fillets with the olive oil.  Season with the salt and pepper.  Place in a dish and sprinkle with the shallots.  Let sit at room temperature for about 1 hour, turning at 30 minutes.

Heat oven to 450°F.  In a large skillet,  sear the fillets over high heat until browned on all sides.  Place fillets in a roasting pan and cook to an internal temperature of 125° for rare (do not overcook, or you will have wasted your money)

Slice into 1/4 to 1/2 inch slices and serve surrounded by arugula, sliced tomatoes and sliced red onions.   Spoon the vinaigrette over all or serve separately

Garlic Red Wine Vinaigrette
Makes about 2 cups

1/2 
cup +1 tablespoon high-quality red wine vinegar. Substitute sherry, white or champagne wine vinegar
1/2 cup Dijon mustard
1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups extra virgin olive oil
1/4 cup finely minced garlic, or more or less to taste
1/2 cup minced fresh parsley.  You can also use a mixture of herbs

In a bowl whisk together the vinegar, mustard, salt and pepper.  Slowly whisk in a stream of olive oil.  Mix in garlic and parsley.  Serve at room temperature



Jalapeño-Honey Glazed Ham for Fifty
Serving size about 3-4 ounces

1 20 pound boneless smoked ham, fully cooked or equivalent  pounds of two or more hams
1 cup honey
1/2 cup brown sugar
1/2 cup bourbon
2-4 tablespoons minced fresh jalapeño, or to taste
2 teaspoons dry mustard
2 teaspoon ground clove
10-15 whole cloves

Heat the ham according to package directions following weight, time and internal temperature indications.  Remove the ham from the oven, 30 minutes before it is done. Score the outside with a sharp knife in a diamond pattern about 1/4 inch deep (pattern optional). Combine the honey, brown sugar, bourbon, jalapeño, dry mustard and ground clove  Mix well and brush over the entire ham.  Stick a whole clove in the center of each diamond.  Continue baking for 30 minutes basting frequently.  Let the ham stand for 10-15 minutes before serving


Green Bean and Roasted Pepper Salad
Serves 24.   

4 pounds green beans, trimmed, leave whole
1 large sweet onion, very thinly sliced
2 large red peppers, roasted, cleaned and cut into thin strips
1/4 cup red wine or sherry vinegar
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

Bring a stock pot of salted water to a boil.  Add beans and cook until tender-crisp, about 6-8 minutes.   Drain in a colander and spread-out on baking sheets to cool.  Make sure beans are dry.  

In a large serving bowl, combine beans, onions and peppers.  Drizzle with oil and vinegar and toss to coat completely.  Season with salt and pepper and serve at room temperature.  Can be made 1 day in advance.  Add oil and vinegar about 4 hours before service.  


This ultra-rich dessert can serve over 25 if cut into very small squares

Easy Turtle Squares
Makes 1 9x13 inch squares.   

2 cups all-purpose flour
1 1/2 cups dark brown sugar
2 sticks plus 3 tablespoons unsalted butter
Dash of salt
1 1/2 cups pecans, coarsely chopped
1 1/2 cups semi-sweet chocolate chips

Heat oven to 350
°F.  In a food processor, combine the flour, 1 cup brown sugar and 1 stick of the butter.  Process until dough just becomes sandy.  Press and pat firmly into an ungreased 9x13 baking pan.  Sprinkle the pecans evenly over the dough.

In a heavy saucepan, combine the 1 stick and 3 tablespoons of butter, 1/2 cup brown sugar
and salt. Bring to a boil over moderate heat stirring to completely dissolve the sugar.   Stir constantly for 30 seconds to form a  caramel.  Quickly pour over the nuts and dough. Bake for 20 minutes.

Remove from the oven and immediately sprinkle the chocolate chips on top.  Spread the melting chocolate lightly.  Leave some chips whole.  Cool completely before cutting



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