I recopied the material fromj the two letters I wrote last year, hope this helps- Ellen
From Thanksgiving through Christmas there is an outpouring of generosity in communities, and that is great. Now that you are figuring out how to do this, may I suggest that you also consider scheduling a second "Thanksgiving in February", when people are still hungry and a lot of folks have gotten focused at home?
Also, talk now about how you will publicize or find your guestes. Many of the most needy elderly live alone, in fairly dire circumstances, and busses don't run well on the holidays. Thanksgiving comes at the end of the month, when money is short or gone, so a ride can be a real problem. Will you take meals to the homebound? Your children's program can make placemats and cards. If you have not done much work with the homeless and poor, you will be surprised to see how may children are included among the poor.
Will your members sit down and dine with the guests? Hope so. Here in San Antonio, the annual Raoul Jimenez Thanksgiving dinner has become a true community feast.
Thanksgiving comes at the end of the month, when money is short or gone. So, if you can plan for it, it is a wonderful thing to provide a whole "take home" package for each person- an extra plate of food, maybe with a package of dry things such as candy, breakfast/cereal bars or cookies or muffins, some hard fruit such as oranges or apples.
Please encourage your members to read the food safety articles on this website and to be VERY careful about cooking and refrigeration, especially for turkeys and dressing after cooking. http://www.ellenskitchen.com/faqs/safeevnt.html
Even if many people are each cooking a meal, I suggest you settle on a menu guideline. Otherwise, you will find yourself with some folks bringing sweet potatoes and white mashed, others one or the other, and some odd shortages. People even have strong preferences about whole berry cranberry relish or jelly. It is a nice thing to have a choice.
Also, some members may not want to or be able to provide a whole meal, but can do something wonderful like really good rolls, lots of real gravy, special beverages, etc- try to make every part of the meal special. And do get really sturdy plates, "silverware" and serving utensils.
Larger turkey provide more meat per pound. You want to allow 1 pound of raw bird per meal planned. Sometimes people also plan on ham 1/3 to 1/2 pound each, if you have both many folks like to have both! Also, it is a wonderful thing to provide a whole "take home" package for each person- but you have to plan ahead for amounts, good take out containers, etc.
200 people
Be sure to look at my buying guide for 100 to estimate other foods
Turkey- 200 pounds whole turkeys
Dressing- 12 gallons
Green Beans- 9 #10 cans- For traditional style green bean casserole, I have used 6 cans French style green beans, 3 cans chop suey vegetables, all drained, 12 family size cans cream of mushroom soup, 2 #10 French fried onions crushed to top
Mashed Potatoes- 12 gallons
Gravy- 6 gallons
Cranberry Sauce-40 regular cans, or 20 quarts of cranberry relish
Pumpkin Pie- 36 pies- you need more if you use 2 kinds, as people love to have some of each.
Don't forget coffee, tea, rolls, butter.
