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need to make turkey dinner for 40 people!


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#1 6digmans  OFFLINE  

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Posted Oct 15, 2007 - 4:35 pm

Ok somehow it seems we are the ones making Turkey dinner for 40 family members ( all are dh siblings there spouses, kids and his parents):eyepoppin I am not a great cook by any means. I try don't get me wrong but just don't have the nack for it to be WONDERFUL. I am not wanting to do this but it got tossed in my lap some how:no: I plan to give out things for people to bring but I need to still make a lot of things and provide drinks as well. I am not ready to spend a arm and a leg on this either. I have 1 turkey and dh thinks he can get another one from work. I need a turkey dressing recipe , stove top stufing will not cut it!;) Anyone have any suggestions of things to make? Maybe even a cook book or website to find yummy items.

#2 ms_mckenna  OFFLINE  

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Posted Oct 15, 2007 - 5:02 pm

Well we make cornbread stuffing and mine is fairly easy. Mine is very eyeballed though. I can make up some this weekend and actually look at how much stuff I put into it. Mine is just cornbread, celery, onion, sage, and other seasonings, and chicken broth. Mix together and cook. You are going to want something simple though. And out of 40 people I DEFINATELY would be doleing out chores to other people. You bring this you bring that. Drinks are something you can get others to bring. If not I would be making a lot of tea and koolaid lol. How many seperate families do you have coming?
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#3 shopping mom  OFFLINE  

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Posted Oct 15, 2007 - 5:13 pm

Green bean casserole is very very easy and my family loves it. Why don't you make up a menu and we can try to help out with recipes. I would consider buying the Mrs. Smiths pies and the frozen rolls that you let thaw and rise. you can buy those now a little at a time, cranberry sauce too.

#4 msdarkness  OFFLINE  

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Posted Oct 15, 2007 - 5:14 pm

I agree I would have everyone bring either a side they like or a desert they like as well as there favorite drink...You can always pass it off as saying you just want to make sure that everyone gets to eat something that is special to them or something of that nature

#5 Gumball  OFFLINE  

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Posted Oct 15, 2007 - 5:43 pm

If you have a Gordon Food Service (GFS) store near you, you can get cranberry sauce in a HUGE can. Same with a lot of the other stuff. Much cheaper to buy in bulk if you can.

#6 6digmans  OFFLINE  

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Posted Oct 15, 2007 - 6:47 pm

there are 9 familes plus his parents there are 22 kids that range in age from 25-2 years old. I have never had to cook in that large of quanities so I have no idea how much of anything to plan on. I think telling people to bring items will save alot of headache for me. Thanks for the help! I am worried this will be a big flop and ruin the day for everyone and never live it down

#7 Rockfordmom  OFFLINE  

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Posted Oct 15, 2007 - 6:50 pm

To make the turkey just use one of those oven bags, they come out perfect every time if you use one and you don't have to do anything extra but put the turkey in if you don't want to. I can't stand any other stuffing but stove top. Mashed potatoes from scratch are pretty easy and you can make it ahead of time if you want. Green bean casserole is easy and cheap, so are pumpkin pies from scratch. Most thanksgiving foods go on sale right before so you can do it inexpensively.

#8 6digmans  OFFLINE  

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Posted Oct 15, 2007 - 7:09 pm

I am the only one who won't mind stove top stuffing, so I thought I better get something else. How do you guys get your mashed potatoes to be NON LUMPY??? I try with a mixer and all that stuff and they still are lumpy!

#9 Rockfordmom  OFFLINE  

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Posted Oct 15, 2007 - 7:19 pm

We like lumpy here, but a hand beater/mixer works, you just have to do it for a few minutes. Mashed potatoes from scratch should be lumpy, lol!

#10 Gumball  OFFLINE  

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Posted Oct 15, 2007 - 7:25 pm

GFS also has pre-mashed potatoes in bulk. :)

#11 pastasalad  OFFLINE  

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Posted Oct 15, 2007 - 8:27 pm

we do a sausage stuffing/dressing with one pkg pepperidge farm cornbread stuffing,celery,onion,sage/poultry seasoning 2 slices bread toasted and cubed,2 cans chicken broth,sage sausage(1lb) 1 egg 1&1/2 cup sharp cheddar cheese(reserve 1/2 cup for topping) cook sausage crumbled and mix with other ingrediants top with cheese bake 40 mins or so @350 A nice change of pace for green beans- 6 cans green beans(drained),2-3 TBSP butter,half of an onion chopped and 3-4 cloves garlic chopped/sliced melt butter with onions and garlic till translucent in a large deep skillet add green beans-sprinkle in some dried basil and let simmer-they are very good and very easy
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#12 dmmiller  OFFLINE  

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Posted Oct 16, 2007 - 3:52 am

I've done a crockpot stuffing a few years ago.. it was really good. If I find the recipe, I"ll post it. I"m sure you could do a search and find a few of them. Good luck!!

#13 pogiporkchop  OFFLINE  

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Posted Oct 16, 2007 - 4:49 am

If I was in your neck of the woods I'd be volunteering my services to you! :) There's no point in me cooking a huge dinner for my family because we don't have any relatives near us who come to visit. Heck, I'm not even sure I'll cook a whole turkey this year because we won't eat it all... But I'll try to find some good recipes too and send them to you!

#14 Illinoismom  OFFLINE  

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Posted Oct 16, 2007 - 4:56 am

I cook tators till really soft then drain water, add milk and butter and use a tator masher, I never have limps. I cook for a building of ederly every year always 40 to 50 people

#15 ilovedeals  OFFLINE  

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Posted Oct 16, 2007 - 5:07 am

Try not to stress. To reduce your stress, make dishes ahead of time as much as possible. And do a little searching on the web on sites like Southern Living and Better Homes and Gardens for easy recipes and lots of tips. As far as potatoes go, I discovered for great mashed potatoes use the golden potatoes. They come out much better. You can partialy prepare these ahead of time. Peel and cut your potatoes the night before, rinse them off and put in a big pot with lots of salt and enough water to cover them and put in the fridge. When you are ready to cook them take it out and put on the stove. When they are done you can mash them and use a little mayonnaise along with your butter and seasonings and a little milk. The mayonnaise helps to make them fluffy. After mashing them use a mixer to fluff. Real potatoes rarely come out smooth but with these potatoes the lumps are small. This type of potatoe just holds up better for mashing. The stuffing can be made ahead of time also and kept in the fridge, just warm up in the oven when ready. Don't forget that the more stuff you have in the oven the longer they will take to cook, for instance, if you plan to cook two turkeys. I have a great recipe for sweet potato caserole if you're interested and it can be made ahead of time and put in the oven when ready also. My family loves it.

#16 6digmans  OFFLINE  

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Posted Oct 16, 2007 - 5:09 am

Thanks for all the help everyone it is sooo GREATLY APPRECIATED! I make things and my timing is not always great one thing is done and 20 minutes later the next item is done! I almost wish I could cater it all in:cheesy:

#17 auntsister  OFFLINE  

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Posted Oct 16, 2007 - 8:33 am

I like to put several cans of green beans in the crockpot, drain juice from a few of the cans. I add crumbled up fried bacon, salt and pepper and then either cook on high for 4 hours or turn on low the night before. We are southeners and like our veggies well done, so if you don't want them as cooked you could cut down cooking time. I also have my DD make a mashed potato dish. She makes this the day before and puts it in the frig and then bakes it that morning. She adds cream cheese , green onions or chives, butter, salt ,pepper, milk and sour cream to her cooked, drained potatoes. Then she puts them in a greased baking dish and covers them with shredded cheese. This crockpot dressing is good, be sure to use the real butter. Crock Pot Dressing 1 cup real salted butter 2 cups chopped onion 1 can cream of cream of celery soup (small) 2 cans cream of chicken soup (small) 12-13 cups cooked cornbread, crumbled (depending on how moist you want it) ½ teaspoon salt 1 ½ teaspoons sage ½ teaspoon black pepper 1 teaspoon thyme 1 teaspoon poultry seasoning 2 cans Butterball chicken broth 2 well beaten eggs Melt butter and sauté onions until tender. Pour over cornbread, add beaten eggs, and remaining ingredients. Mix well. Cook in a 4 ½ quart (or larger) crock pot on low for 4-8 hours, stirring occasionally depending on desired doneness, this can be mixed right in your crock pot.

#18 shawna queen  OFFLINE  

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Posted Oct 16, 2007 - 8:52 am

I usually have that many here and I usually make my pumpkin pie in a 9 by 13 casserole with no crust, most prefer that at my house. I just follow the recipe on the can of pumpkin and instead of splitting the better into 2 shells, I just pour it in the 9 by 13 and bake. Just bake of how many casseroles you need, I make 3 for 40. I also buy the jumbo cans of cranberry and veggies from grocery outlet. good luck!!!

#19 Kandy  OFFLINE  

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Posted Oct 16, 2007 - 9:27 am

Well we make cornbread stuffing and mine is fairly easy. Mine is very eyeballed though. I can make up some this weekend and actually look at how much stuff I put into it. Mine is just cornbread, celery, onion, sage, and other seasonings, and chicken broth. Mix together and cook. You are going to want something simple though. And out of 40 people I DEFINATELY would be doleing out chores to other people. You bring this you bring that. Drinks are something you can get others to bring. If not I would be making a lot of tea and koolaid lol. How many seperate families do you have coming?


I make cornbread dressing and don't use it as a stuffing and use the same stuff butI got light on the sage and I will even though in Cream of Chicken Soup or Cream of Celery vs using celery.

#20 ms_mckenna  OFFLINE  

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Posted Oct 16, 2007 - 8:50 pm

http://www.kiddlive.com/turkey.html btw if you do not know how to cook turkey. This is one of the easiest. ;)
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#21 jarerice  OFFLINE  

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Posted Oct 16, 2007 - 8:54 pm

Take 3 deep breaths 1 help hubby goto recipes.com and search get the kids and dh to help make it the night before. I'm not a real good cook. I remember the only time I cooked the turkey. Everyone seemed like they it except for my MOM!!! (Ouch). My mother in law does 2 dressings. one is a oyster and the other one is regular. Let me know is you want the oyster one and I will ask her.

#22 Gumball  OFFLINE  

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Posted Oct 16, 2007 - 8:57 pm

Southern Baked Ham with Coca-Cola

Simmer the ham in a large pot of water for 20 minutes or so, then prepare the recipe.

1 - 14 to 16 pound cured ham
2 - 12 ounce cans of Coca-Cola
pineapple rings
red cherries
cloves for garnish

Preheat your oven to 300ºF. Starting 4 inches from the end of the
ham, trim off the skin and fat, leaving about 1/4 inch of fat. Place
the ham in a large heavy pan with a lid. Pour 1 can of the Coco-Cola
over the ham. Add 1/2 inch of water. Cover tightly and bake for 1
hour. Remove the cover. Pour the other can of Coca-cola over the ham.
Leave uncovered and bake for another 2 hours. Score the cooked ham in
a large crisscross pattern. Place a pineapple ring with a cherry
pierced by a clove in each scored segment. Let the ham sit in a warm
place for 30 minutes before serving so that it will carve easily.

#23 Gumball  OFFLINE  

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Posted Oct 16, 2007 - 9:04 pm

I know stroganoff isn't really a holiday item but I do have a recipe for it for 70 1-cup servings.


STROGANOFF FOR A CROWD

(you can cut this in half, or 1/4 depending on your needs)


20 pounds lean ground beef
5 large onions, chopped
7 cans (26 ounces each) condensed Cream of Mushroom soup, undiluted
3 quarts milk
1/2 Cup Worcestershire sauce
3 TBS garlic powder
2 TBS salt
1 TBS pepper
1 Tsp. paprika
5 pints sour cream
Hot cooked noodles

In several large stockpots, cook beef and onions until beef is browned;
drain. Combine soup, milk, Worcestershire sauce, garlic powder, salt,
pepper, and paprika; add to beef mixture. Bring to a boil; reduce heat.
Just before serving, stir in sour cream; heat through, but do not boil.
Serve over noodles. Makes 70 (1 cup) servings

#24 dmmiller  OFFLINE  

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Posted Oct 17, 2007 - 3:53 am

Here's my recipe, you'll have to make a double/triple batch.
Slow-cooker Dressing
2 cups chopped onion
2 cups chopped celery
1 cup butter
2 loaves sliced bread, torn in pieces
1 1/2 t salt
1/2 t pepper
1 1/2 t sage
1 t dried thyme
1/2 t marjoram
1 t poultry seasoning
1 (15oz) can chicken broth
2 eggs, well beaten

Saute onion and celery in butter; pour over bread cubes in large mixing bowl.
Add all ingredients and toss well. Add enough broth to moisten bread and
add eggs; mix well. Lightly spoon into slow-cooker. cook, covered, on low
setting for 4-8 hours, adding broth occasionally.
(yield 10-12 servings)

#25 6digmans  OFFLINE  

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Posted Oct 17, 2007 - 4:06 am

WOW you guys are great! Thanks so much

#26 berry1014  OFFLINE  

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Posted Oct 17, 2007 - 5:24 am

You can make the mashed potatoes ahead of time and put them in a crock pot to keep them hot. You may need to add a little bit of milk to them right beofre you are ready to serve them. I did that last year and it was very easy to do. Same thing with the gravy. Make ahead of time and put into a crock pot. I have 4 crock pots and used 3 of them last christmas. With having a new baby, I wanted to spend as much time with the kids and less time in the kitchen.

#27 mollannie  OFFLINE  

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Posted Oct 17, 2007 - 6:03 am

I wish I had that many to prepare for. I love to cook and entertain. Unfortunately, I have only 9 people coming this year. But, since I just had back surgery, that number works well. You will probably need 2 15-20 lb turkeys. The rule of thumb is 1 lb per person. This would allow you plenty of leftovers. Remember oven space too! Unless you have 2 ovens, you'll have to use crockpots, electric roasters, etc. Try to do a lot beforehand so you're not stressing that day. Have your husband do the cleaning. That'll be one less thing to worry about:D Don't feel bad about assigning items for people to bring. Nowadays, everyone should pitch in! Have someone bring the ingredients for punch to serve 40 people generously. Good recipe websites are: thatsmyhome.com recipezaar.com razzledazzlerecipes.com

#28 amez74  OFFLINE  

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Posted Oct 17, 2007 - 8:26 am

I agree crockpots can be a lifesaver. I put all mine on a bar and it keeps the food warm while other things are finishing up and also keeps everything warm while everyone is serving and eating. There is actually a great recipe for marinating the turkey--I used to use just a saltwater brine. But last year I found a recipe that had oranges, fresh herbs, onions etc in the brine as well--the best turkey I've ever eaten. Hmmm I need to search for that recipe. Amy

#29 siageah  OFFLINE  

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Posted Oct 17, 2007 - 5:08 pm

I agree crockpots can be a lifesaver. I put all mine on a bar and it keeps the food warm while other things are finishing up and also keeps everything warm while everyone is serving and eating.

There is actually a great recipe for marinating the turkey--I used to use just a saltwater brine. But last year I found a recipe that had oranges, fresh herbs, onions etc in the brine as well--the best turkey I've ever eaten. Hmmm I need to search for that recipe.

Amy


I would love that brine recipe if you can find it!

#30 Gumball  OFFLINE  

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Posted Oct 17, 2007 - 6:19 pm

Old-Fashioned Bread Stuffing


Ingredients

* 1-1/2 cups chopped or sliced celery (3 stalks)
* 1 cup chopped onion (1 large)
* 1/2 cup butter or margarine
* 1 Tbsp. snipped fresh sage or 1 tsp. poultry seasoning or ground sage
* 1/4 tsp. black pepper
* 12 cups dry bread cubes
* 1 to 1-1/4 cups* chicken broth
* Sage leaves (optional)

Directions

1. Preheat oven to 325 degrees F. In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and pepper. Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten; toss lightly to combine. Place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage. Makes 12 to 14 servings.

Test Kitchen Tip: If using to stuff a turkey, reduce broth to 3/4 to 1 cup. Try a mix of whole wheat, white, and multi-grain bread cubes for extra flavor.

Stuffing Additions:
- Stir 2 medium cored and chopped apples into bread cubes.
- Omit 1 cup of the celery and substitute 2 cups sliced mushrooms. Cook mushrooms with the celery in Step 1, above.
- Stir one 15-ounce can chestnuts, drained and coarsely chopped, into bread cubes.
- Stir 1 cup cooked wild rice into bread cubes.
Old-Fashioned Bread Stuffing

****************************************

Double or triple as needed. :)




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