Thanksgiving Dinner for 8 guests
A sit-down Thanksgiving dinner for 8: 6 dishes, about 1071 g of food a guest (19 lb in all), 29 lines on the shopping list and around 42 drinks. 40% of the cooking can happen before the day.
- Dishes
- 6
- Food
- 19 lb
- Drinks
- 42
- Shopping lines
- 29
- Turkey
- 12 lb
Sized by the planning engine
The menu, amounts and kitchen check
- · We set food for 4 PM — change it if your timing is different.
Menu for 8
Starters
- Carrot & ginger soup1.5 batches · 12 servingsday before
Mains
- Stuffed squash, farro & sage2 batches · 12 servingson the day
Sides
- Braised red cabbage, apple & clove1 batch · 8 servingsday before
- Potato gratin1 batch · 8 servingson the day
Bread
- Warm brioche rolls1 batch · 10 servingson the day
Dessert
- Apple tarte tatin1.5 batches · 12 servingson the day
About 1071 g of food a guest. 40% of the cooking can be done before the day.
Shopping highlights
- Apple2 ea
- Apples3 ea
- Carrot7 lb
- Citrus for garnish2 ea
- Garlic4 clove
- Ginger4 oz
- Onion3 ea
- Potato4 lb
- Red cabbage2.8 lb
- Sage1 bunch
10 of 29 lines. The full list comes with the plan.
Kitchen check
Comfortable
Checked against a starting kitchen of 1 oven and 4 burners — not yours yet. Seats are not counted here: the planner asks for your real number rather than guessing it.
Drinks and cost
- Drinks, all kinds
- 42
- Ice
- 20 lb
- Food, estimated
- $231
About $29 a guest — a planning estimate from typical supermarket costs, not a price.
The turkey
A 12 lb turkey for 8
USDA guidance of 1 lb a person, plus half again for leftovers: 12 lb in all. Thaw in the fridge for 3–3 days, roast unstuffed at 325°F for 2.75–3 hours, and check 165°F with a thermometer.
Countdown
The Thanksgiving timeline, condensed
6 weeks before
- · Confirm who is coming and who is bringing what.
- · Order a fresh turkey or a heritage bird if you want one.
2 weeks before
- · Buy pantry staples, stock, wine and cider.
- · Make and freeze pie dough, stock and cranberry sauce.
1 week before
- · Confirm final numbers and dietary needs; assign potluck dishes.
- · Write an oven schedule working backwards from serving time.
2 days before
- · Do the fresh shop: vegetables, herbs, dairy, bread.
- · Bake pies and cornbread; make gravy base from roasted wings.
Day before
- · Assemble gratins and stuffing; chop every vegetable.
- · Set the table completely, including serving spoons for each dish.
Day of
- · Take the turkey out of the fridge an hour before roasting.
- · Roast, then rest the bird under foil while sides use the oven.
Day after
- · Refrigerate leftovers within two hours of serving and use within three to four days.
- · Make stock from the carcass and turkey sandwiches for lunch.
Other sizes
Thanksgiving for more or fewer
Questions hosts ask
How much food for a Thanksgiving dinner for 8?
About 19 lb of finished food, or 1071 g a guest across 6 dishes, with stuffed squash, farro & sage as the main. The amounts are sized by the planning engine and include a small margin.
How big a turkey for 8 people?
A 12 lb whole turkey, using the USDA's 1 lb a person plus half again for leftovers. Allow 3–3 days to thaw it in the fridge and 2.75–3 hours to roast it unstuffed at 325°F.
Should a Thanksgiving dinner for 8 be a buffet or a sit-down meal?
A sit-down meal works for 8 if you have a chair for everyone. Count your seats first — the planner never assumes them — and switch to a buffet if you are short.
How many drinks for a Thanksgiving dinner for 8?
About 42 drinks across the party, including alcohol-free ones, and 20 lb of ice.
How far ahead should I start planning?
Start 6 weeks before: confirm who is coming and who is bringing what, and order a fresh turkey or a heritage bird if you want one.
What does a Thanksgiving dinner for 8 cost?
The food in this plan comes to roughly $231, about $29 a guest. That is a planning estimate from typical US supermarket costs, not a price for your shop.
Plan my Thanksgiving for 8
Tell us about your kitchen, your seats and anyone's food needs, and the menu, shopping list and timeline redraw around them.
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