In place of my regular menued dinner this thursday, 16 November, I'm serving Thanksgiving dinner to anyone and everyone associated with my 'situation'. I'm preparing for 550 guests.
No dime to drop in the bucket, no fare to produce, no tarrif will be collected. Eat till you ache, it's all free today! Actually, my company picks up the cheque.
When you have that many guests coming to dinner, you simply must start cooking days in advance. I made the cranberry compote, all 20 gallons of it today. I sauteed all the vegetables for the stuffing, and sauteed the carrots for the peas and carrots. 2 ladies on my crew spent two hours cubing day old bread for the stuffing. When I left today, 150 pounds of sweet potatoes were baking in the oven.
I've got to start cooking the turkeys tomorrow so I am finished by Wednesday evening. I have 24 turkeys to roast! My baker started baking pies this afternoon. Hopefully, he'll be done by Wednesday evening as well!
I'm having Thanksgiving dinner for 6 here at my home on 23 November! A much more manageable amount of guests...and perfect for the one turkey..all 18 pounds of it!
What is a comfortable number for you? I can do the 550 easily enough, what with years of practice....but I really prefer intimate dinners with 12 at the maximum. Besides, my good china only has service for 12