If you host for large family...

[shylatte]

How do you manage the logistics of the dinner, in terms of both cooking and serving?
I've been doing a few practise runs and even with a three tier steamer I can't see how I will be able to do enough veg for 12 people. I'm thinking to buy something a bit more industrial?
Re serving food, our table is large but only seats 6 very comfortably. Do you squash people in, set up a pasting table extension or just banish dc from the table? I'm really not in favour of the last option.

Before I moved I had a large range cooker so I roasted carrots, parsnips and beetroot (and potatoes of course), did mashed swede (in pan i parboiled potatoes), slow cooked red cabbage in wine, steamed Brussels, boiled peas (well chucked boiled kettle over them really) and roasted sweet potatoes too. I use a microwave steamer rather than 3 tier.

I then had Turkey and a vegan main

I host 20+. Here is what works for me:

Turkey rests wrapped in foil and lots of towels for 3hrs. Yep 3hrs. It’s fine, delicious and the gravy over it is piping hot.

Vegetables. Different guests prep different vegetables in their own houses so I don’t have to deal with all the peelings and space in fridge etc.

Red cabbage is pre-cooked and re-heated when it gets here.

Parsnips and carrots roasted together in one oven. Potatoes are roasted in the other. Sprouts boiled on top.

Full disclosure, we also borrow a hostess trolley. When we haven’t had one we have used pouring hot water into each serving vessel beforehand and then drying.

We are a family of 11 I have 9 children who all still live at home. My advice is to NOT over think it and don't try to do too many different things if you're not used to it. Tbh we go a bit bunkers have loads of different things as we are used to cooking for a large number everyday. Cook the oven stuff after the meat comes out of the oven and is resting or as recommended by chefs (never done it myself) reheat the meat on gravy instead of cooking it on the day.

I have 2 food warmers. Roast veg can be done the day before and then just gets heated up when the meat comes out of the oven. The slow cooker can hold a lot of gravy.

This is the most useful Chrustmas related thread I think I've ever read - thank you!

Thank you for all of the suggestions. Several years ago DM asked me did I want her hostess trolley and I laughed at her, I'm really regretting that now!
I have food shortage anxiety and always massively over cater anyway, so I think just reminding myself that I don't need 12 portions of veg should help a bit.
Re the table, our dining room isn't big enough to squeeze extra tables in, so unfortunately I think we'll have to add fold up stools and make do. As a child we never got to eat at the table, or have a proper dinner because the oldest members got priority, and I really resented that. It won't be as comfortable, but it's an invitation rather than a summons so I'll let everyone know they mightn't have as much elbow room as they would like and leave it up to them.
I absolutely love the idea of really big family gatherings, if anyone feels inclined to post any pics of their table set up from previous years then please do so.

We stick an extra table at the end of the main table. As for veg, I always do carrots and parsnips in the oven, a big pan of cabbage, a smaller pan of sprouts and plenty of peas. This seems to work.

Will write more later, but hosting at least 13 for 5 days. But not doing the main Christmas meal.
As regards seating, all depends how many. If say, 9, we squash around a 6 table. Partly because with DC, we dont necessarily all get to eat at exactly the same time.

Re. Children's table. My parents hosted for extended family every Xmas, one of the fondest memories of my childhood was listening to my Dad & his brother talking about their lives (& mischief) as children.
My uncles laugh. My Dad enjoying the bonhomie of being with his oldest family member.
We stayed through to the end, but then no-one drank themselves stupid.

If your kids get bored they can go & play once they've eaten

I cook:

Steamer: Brussel sprouts, carrots and broccoli.
Braised red cabbage. Pre cook and then heat up.
Mashed swede. Pre cook and then heat up.
Roast potatoes and parsnips.
Cauliflower cheese. - can go in the oven while the turkey is resting.

My best tips (26 people!!)
Seal roast potatoes in a deep fat fryer before putting in oven!

When to call people to the table?
Allow at least 2 minutes per person to sit down - so 20 minutes for 10 people
30 minutes for 15!

Put a whooppy cushion in at least one childs stocking - the children will then be eager to sit at the table and play a trick!

Agree with the others. You need far fewer veg than you think. I do roast carrots and parsnips (together), roast potato, roast sprouts, peas (microwave) and cabbage (frozen and then microwave).

The carrots/parsnips and potato go in the oven in the morning, come out again while the turkey is in, then go back when the turkey is resting. They can be transferred to smaller dishes to make space as the are pretty much cooked. The sprouts go in then too and sausages/pigs which have been started off in the frying pan. I also make stuffing separately in a loaf tin and cook that in the morning with the veg. It’s cooled down a bit by dinner but in a nice way.
If you are anxious you could have frozen mash and whip it out last minute if it looks sparse. Ditto some extra sausages. Only cook if absolutely necessary.
We don’t have pudding until a good hour after dinner. Choose something easy (bought in or able to make ahead and freeze).

Also agree it takes ages to get people to the table. Table can be set the night before or while the turkey is cooking. Someone needs to be given drink responsibility and carry it out without getting under the cooks feet.

I usually have 13. I bought a folding catering table so we could all sit around an oval table together. It’s great but currently living on the landing until I find somewhere for it!
I like to have more food than less so do lots of veg. I have three steamers and each one has one type of veg in it on both tiers.
The turkey can come out of the oven an hour or two before and will be all the better for resting. Juices go back into the meat and make it more tender. The oven is then free for the roast veg etc.
I steam the veg a little earlier than needed and take off the heat when not quite done. This frees up the hob and takes away a lot of the stress for getting timings right. I like to steam the veg early so I can use this water to make the gravy when the meat comes out and at any point can put the steamers back on for a blast of steam to heat up the veg again to serve.
I also have a portable two plate hob which I put in the utility room out of the way to simmer the Christmas pudding.
This year I have 16 and will be making Jamie Oliver’s make ahead gravy to make sure I have enough.
The first year I stressed but haven’t since.
If you do anything wrong, do not apologise and point it out. Chances are that no one will notice.

The secret is to get turkey out of oven early up to 1 1/2 hours before meal is to be served. Put it under foil to rest. In oven get plenty of roast potatoes in. Then have pigs in blankets prepped on tray to go in 20 mins before meal to be served. Another tray with parsnips, roasted carrots, onions. On top rings boiled potatoes for mash in steamer, then on top swede, sprouts, cabbage, gravy on other rings. I have table I can add a large flap in middle so will then seat 8 comfortably. If 9 or 10 I just squash people in but if 14 or so I borrow another table then line them up in a row and I have 2 heated servers each with 4 sections in that I invested in from Aldi and only get used 2 or 3 times a year but I would not be without them. I manage home made Yorkshire puddings too. Put them in hot oven last for 20 mins whilst you are serving up everything else into bowls.

Also meant to add if you are still waiting for Yorkshire puds or something else then get people pulling the crackers. As a child my Mum hosted about 23 and my sister's and I sat with our cousin's at a smaller table with one of my Aunt's who always insisted our table was the fun table and we loved it. My Aunt always got us more crackers on our table

I’d agree on the three hours for the Turkey, I take mine out, wrap two heavy bath towels round it (over tin foil of course) and it’s piping hot and rested when we come to eat it. It’s the Jamie Oliver recommendation and it totally works. The meat is all the better for it.

It then frees up the ovens for the veg.

I also don’t do a starter any more, I do Marks and Sparks canapés, so the crimbo table isn’t used, we just eat them in the lounge.

So Turkey out, canapés in, they take about 15 mins, then do the veg later.

We usually have 16.

Luckily we've got a massive table and end up using garden chairs/kitchen stools ad hoc.

Veg wise, we do roast potatoes and parsnips; broccoli, leeks and root veg mash (swede, sweet potato and carrot) in pans. And cauliflower cheese (veg cooked and sauce made day before) heated in oven.

We add a pasting table too - with a cloth on. Sit children there as it’s not quite right in terms of height and legs.

Meat comes out 1-1.5 hours before we eat and rests under a towel. Leaves the oven free for pots and parsnips which are par-boiled in the morning & pop the pigs in blankets in.

For veg we have:
Sprouts, carrots and cauli - all prepped day before, they fit in a big saucepan each - 3 hob spots.
Swede - I boil and mash the swede the day before and the microwave it last minute.
4th hob spot is for re-heating the gravy made in advance.
5th hob spot is used for steaming the pudding.
It does mean I have to use the smallest hob for something not small but it works, just needs a little more time.

I have done cauli cheese and red cabbage in the past, both prepped in advance and re-heated in the oven, making life simpler too.

We often have big family gatherings of about 18. I would suggest do as much as you can running up to big day. Pre cook veg, both roast and steamed then pop in oven to heat. This can be done when meat is resting. You can also part cook roasties and pop in on a very high heat for the last half an hour.

Family style serving makes it easier and remember to have a brilliant day.

We used to have the pasting table set up when I was a kid!

Usually 12+ for us but we have the luxury of nice weather so I line up all the tables I own in the garden with an assortment of chairs and tablecloths if its going to be a squeeze I will usually also drag out the sideboard/anything with a flat top and use it as a counter for food with everyone serving themselves and then coming to sit rather than it taking space on the table.
I like children to be mixed in as like a PP as kids we where set up at a separate table usually in the kitchen and not allowed to sit with the adults until we where at least 16. My siblings and cousins have memories of this being great fun but the 4 of them where all born within 2 years of each other. I was 7 years older and was usually expected to supervise them, make sure they are their veg etc. which was no fun.

Another question: Do you all plonk all food in middle of table and let people serve themselves, or do you plate up in kitchen and just serve the plate?

I keep things relatively simple re veg - carrots, parsnips, spuds roasted in oven

• pre-blanched cauliflower, broccoli, sprouts in steamer.
• fill up on home made stuffing and yorkies if still hungry. Nobody will starve.

Seating plans
Distraction for little ones
Delegation of culinary tasks
Teamwork
Communication
Cookbooks
Proper planning

I do red cabbage and Brussels on the hob.
I also prep and cook most of my veg the day before and have it in a massive glass dish and then it can be reheated while the turkey is out resting!