Cook'n is the best selling recipe organizer

One of the hardest things to do in preparing a holiday dinner isn't the actual preparation, but deciding how much to make! If you make a ton, you'll have a load of leftovers (which isn't always the worst option; better safe than sorry). But, if you don't make enough, you'll have growling tummies and guests. There are so many things to consider when it comes to planning, but here are a few tips that will hopefully help ease the stress as the holidays roll around. (And I apologize this didn't come before Thanksgiving!)

Hopefully this will help you in having a less stress happy guest holiday!

Meats:
•  Turkey: 12 lb turkey feeds 8 people/ 15 lb feeds 10/ 18 lb feeds 12/ 20 lb feeds 14.
•  All poultry: 6 oz. per person if it is the only main course, and 8 oz. if you offer more.
•  Steak/pork chops: 12 oz. per person if there are few sides, 5-8 oz if there are many sides.
•  Meat in a dish (pasta, casserole, etc.): 4-6 oz. per person

Sides:
•  Potatoes: 5 lb bag makes 10 to 12 servings
•  Gravy: 1/3 cup per person
•  Carrots: 1 lb bag make 4 to 5 servings
•  Green Beans:1 1/2 lbs makes 6 to 8 servings
•  Cranberries: 12 oz. package makes 2 1/4 cups sauce, 16 oz. can has 6 servings
•  Stuffing: 14 oz. bag makes 11 servings
•  Pasta: 2 oz. per person (4 oz. as a main dish)
•  Rice: 1.5 oz. (2 oz. as main dish)
•  Beans: 2 oz. per person
•  Vegetables: 4 oz. per person
•  Salad (green): 1 oz. per person (without dressing)

Dessert:
•  Ice cream: 5 oz. per person
•  Pudding or custard: 4 oz. per person
•  If you have a variety, assume people will try more than one, such as: pie/ cookies/ or cake.