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Well, step by step, first, make a list of the guest that you’ll be receiving! that’s the key! of everything else, really. Who are you spending this dinner with? When you’ve got the answer! then we can begin!

We are a small party, this year, just six. So welcome leftovers! I made a list of my guests, then made my calculations, for the food, this way:

Hors d’oeuvres

You can count 4 small bites per person to be generous and not spoil apetite for later. If you want to make something like a cheese platter or cheese ball or even a dip begin with counting 2 ounces of cheese per person and so on.

Wine
The right amount of wine to serve varies from guest to guest. One bottle of wine is 6 moderate or 4 very big glasses, and that should be enough to serve two to three guests. If you’re serving wine before the meal, as well, assume your guests will probably drink a little bit more. And, you know your friends: Serve enough to satisfy them while still being responsible.

Soup
If you are serving soup, there’s no need to ladle more than 1 cup of soup into each guest’s bowl, that should be enough with all that is yet to come.

Turkey
When thinking about the turkey, most of the planners will tell you that you should count 1 1/4 pounds per guest. That way after cooking and carving, this will ensure that there will be plenty of meat at the table and with leftovers to spare. If you decide to make only white meat (breasts) or you already know that your guests prefer white meat, if you’re buying boneless meat, you can count 6 ounces per guest. If you need help with that recipe you can find here my Spinach, apples and bacon filled turkey breast

Gravy
You already know after carving Turkey meat tends to dry a bit and gravy is the better fastest way of reinforcing flavor into you meat. So you want to make  at least 1/2 cup gravy per guest, and have about one extra cup for every six people.

Cranberry Sauce
A classic nobody gets tired of, so is everybody’s mind. Prepare  at least 1/2 cup cranberry sauce per guest.

Stuffing (Homemade is way better)
If you are use to eating your favorite box stuffing cause there is already too much to make and you find is really good! you haven’t make homemade stuffing ever!! is the BEST, stuffing is one side dish you don’t want to run out of, so prepare about 3/4 cup (cooked). Knowing your guests will come to use when knowing preferences! If you know your guests love stuffing and might want seconds bake some extra just in case.

Vegetable Sides
Everyone will be expecting veggie sides, of course, but with everything else going on at the table, prepare about 4 ounces of vegetables total. You might have enough for making a casserole for the week.

Rolls or cornbread
This is just to balance all out all the other goodies! last year I did Potato dinner rolls . This year I am going in another direction. But do not count more than one roll per person or a slice of cornbread.

Pie
For the grand finale, one (9-inch) pie typically feeds 6 to 8 or like in my case two medium pies to please all guests. I can assure it won’t go to waste.

Ok! so after all that food planning comes the hard choices! you will have to choose taking in account your guests preferences of course! this is the time of sharing food people love. Then look into your cabinets, decide among your decorations what you are going to use while setting the table.