How Much Food Do You Actually Need for Thanksgiving?

Running out of food has never been a problem at any Thanksgiving dinner I’ve ever attended. I’ve never seen it happen. But if this is your first year hosting or (thanks to the pandemic) you’ve simply forgotten how to plan a meal for more than four people, it’s nice to keep baseline minimums in mind, if only to quell your anxiety.

These minimums are, of course, only rough guidelines, and they suppose that your family likes and eats turkey, mashed potatoes, dressing, and all of the other Thanksgiving staples. But before we get to the food, let’s start with the most important menu item of all.


A single bottle of wine is enough for two people under normal circumstances. I’ve seen some Thanksgiving guides claim a bottle is enough for three, but this is a holiday, and people may want to drink a little more than usual. Don’t

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This Thanksgiving Turkey-Cooking Technique Can Actually Make You Sick

a thanksgiving turkey on a designed background with an x symbol in the background

a thanksgiving turkey on a designed background with an x symbol in the background

Getty Images / Tetra Images

You’re probably familiar with some of the basic Thanksgiving turkey mistakes, like forgetting to thaw your frozen bird ahead of time or not letting it rest after it’s cooked. But many people are still making a sneaky turkey-cooking mistake that can actually make them (and their dinner guests) sick. The mistake in question? Stuffing the turkey.

If you add stuffing to the center cavity of the bird, it takes the longest amount of time to cook (read: when your bird reaches an internal temperature of 165°F, your stuffing will likely be undercooked). The USDA’s Food Safety and Inspection Service says that the turkey and stuffing should both reach a safe minimum internal temperature of 165°F: “Do not remove the stuffing from the turkey before it reaches 165°F because the

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Tips for a greener holiday feast

The holidays are upon us, and food is a major part of the celebration. As we swing into the cooking mode and dive into a surplus of delicious food it is a good time to also contemplate where some of that food ends up.

Did you know that about one-third of food that is produced each year is wasted and never makes it to our forks? That’s equal to about 1.3 billion tons of fruits, vegetables, meat, dairy, seafood, and grains that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens.

Induction stove:Now we’re cooking without gas: Me and my induction stove | Sustainable Tallahassee

Sweet potato pie:Eyes on the pies: Sweet potato dessert completes a Southern Thanksgiving meal

Casserole recipe:Recipes for the holidays: Double the goodness with Twice Baked Potato Casserole

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