Thanksgiving Guide: Plan, Host, And Use Everything Well

This calm guide walks you through thoughtful Thanksgiving hosting and using everything you prepare.

Plan portions first

Don't cook twice what you need. Write down every guest, note who eats what, add only one extra serving per four people. It is fine to have just enough, not mountains. Many people take smaller portions than hosts expect, and will not be offended if there is not excess.

You can note on your invite that people can mention if they would like extra helpings to take home, this lets you prepare exactly that amount. When you write your shopping list, cross off anything you already have in the cupboard before you leave. It is very common to buy another jar of cranberry sauce then find three unopened at the back. Before you buy anything, open every cupboard and drawer first.

You can use the Kaizen Home Organization collection for simple list pads and pantry markers to do this well.

Set your table for the day

Use what you already own first. Pull out mismatched plates, glasses and napkins that you have stored. It does not need to all match. Guests notice warmth far before they notice matching patterns. If you are missing items, ask one or two guests to bring a set of plates each. Many people are happy to contribute this, and it means you do not need to buy anything new just for one day.

Avoid anything intended to be thrown away after one use. Things you wash and put back in the cupboard work exactly as well, and you do not spend time clearing up piles of discarded items after everyone leaves. You will also avoid the mess that comes with flimsy single use items breaking mid meal.

Browse Kitchen & Dining for cloth napkins and serving bowls you will use all year.

While you cook

As you prep vegetables, put all trimmed ends and peels into one lidded container, not the bin. Do this before you start cooking, so you do not forget. When you are finished for the day, you can simmer these slowly with water and pepper to make stock. This stock will be the base for every leftover meal you make for the next week. You can freeze it in small portions if you do not need it straight away.

While the meal cooks, set out one clean labelled container per guest before anyone sits down. This removes all panic about dividing up food later. When people are ready to leave, you can simply hand them their container, instead of scrambling around looking for lids at the door.

Find lidded storage containers in Household Supplies.

During the meal

Let people serve themselves. When hosts plate food for everyone, they almost always put far more on each plate than the person will eat. Put all serving dishes on the table, and let every guest take exactly what they want. You can pass dishes around twice, no one will go hungry.

Do not put large shared bowls of food on the table that will not be finished. Leave half of the hot food on the stove, covered. If anyone wants more, it is still warm, and what stays on the stove will stay good to store later, instead of being left out on the table for three hours going cold. This one change will mean you throw almost nothing away after the meal.

You can preview serving platters in your own dining space using Magic Mirror · Home.

After everyone leaves

Pack all leftover food within one hour of the end of the meal. Divide everything into single portion sizes. Do not put a whole turkey carcass into one big container. Pull all the meat off, divide it into small boxes, then put the bones into your stock pot.

You do not need to make anything else that night. Just seal the boxes and put them in the fridge or freezer. It is fine to leave the washing up until the next morning. Be kind to yourself. You do not owe anyone a well clean kitchen at 11pm. If you have more food than you will eat, drop a box round to a neighbour the next day. Many people will be very glad of a cooked meal.

Browse Self-Care Rituals for gentle things for you after hosting.

In the week after

You do not need to eat the same meal four days in a row. Leftover turkey works on toast, in wraps, stirred into pasta, or mixed with eggs for breakfast. Roast vegetables can be mashed into fritters, added to soup, or tossed into salad. There is no rule that says you have to recreate the original meal.

You can also give any sealed frozen portions to people you see over the next month. No one will turn down a ready portion of cooked food. When you are finished with all the food, wash and put away every table item straight away. Do not leave things stacked on the side for two weeks. Put them back where they belong, so they are ready for the next time you have people over.

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Questions people ask

Do I need to buy new things to host well?

No. Almost every household already has everything needed to host Thanksgiving. If you are missing one or two items, you can borrow them from someone you know, or ask a guest to bring one. You do not need to make any purchases just for this one day.

What if I run out of food?

It is very rare that this happens when you plan even roughly. If you do run low, you can make extra bread, put out some nuts, or order one simple extra dish. No guest will mind this, or even remember it afterwards.

Should I make guests bring their own containers for leftovers?

You can mention this on your invitation if you wish. Many people are happy to bring one. If not, you can have a small stack of clean boxes ready, and people will take them home.

What do I do with food I cannot use?

You can drop sealed, untouched cooked food at any local food collection point. Always call ahead first to check what they are able to accept that day.