A Friendsgiving potluck plan so you don’t get six pies

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A potluck saves the host a lot of cooking. Without a plan, it can also mean six pies and no potatoes. A sign-up by category fixes that. Labels and a few temperature rules keep everyone safe.

Sign up by category

Send a shared list two to three weeks ahead. Give each slot a category, not just a blank line. Here is a split for 12 guests, with the host making the turkey and the other 11 guests bringing one dish each:

• Mains (1 guest): a vegetarian main, so non-meat eaters get a full plate
• Sides (3 guests): for example potatoes, stuffing and a green vegetable
• Salads (2 guests): one green salad, one grain or slaw
• Bread (1 guest): rolls or cornbread
• Desserts (2 guests): one pie and one non-pie dessert
• Drinks (2 guests): one alcohol-free drink and one other drink

That is 1 + 3 + 2 + 1 + 2 + 2 = 11 guest dishes. Add the host’s turkey and you have 12.

Ask each guest to make enough for 12 small servings. For a side, that is about half a cup per person, or 6 cups in all. Two pies cut into 8 slices each give 16 slices, enough for 12 with a few spare.

For the turkey, plan about 1 to 1.5 pounds of whole bird per person. For 12 guests, that is a 12- to 18-pound turkey.

Ask about allergies early

Put a line on the sign-up for allergies and diets. The 9 major US food allergens are milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish and sesame. If a guest has a severe allergy, ask them how they would like to handle the table.

Label every dish

Set out blank food labels and a permanent marker by the door. Each guest writes the dish name and every major allergen in it, such as “contains milk, wheat and pecans.” Stick the label on the lid or in front of the dish. Home kitchens can’t rule out contact with other foods, so a guest can add “made in a kitchen with nuts.” Give each dish its own serving spoon so foods don’t mix.

Keep hot food hot and cold food cold

• Keep hot food at 140°F or above. A chafing dish set or an oven set to about 200°F works.
• Keep cold food at 40°F or below. Leave salads in the fridge until serving, or set bowls over ice.
• Cook the turkey to 165°F. Check it with a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast.
• Ask guests to carry hot dishes in insulated food carriers. Disposable aluminum pans with lids travel well and can be reheated in the oven.
• Follow the two-hour rule. Don’t leave food out more than two hours, or one hour if it is above 90°F.

Drinks and safety

Have at least one good alcohol-free drink, plus water. If alcohol is served, make sure everyone has a designated driver or a ride home. Keep candles and chafing dish burners away from paper napkins, place cards and table decorations, and never leave them unattended. Run any cords where no one will trip over them.

Timeline for the day

• Morning: start the turkey. Clear fridge space for cold dishes.
• One hour before: set out labels, the marker, spoons and the chafing dish set.
• Guests arrive: hot dishes go into the oven or chafing dishes. Cold dishes go into the fridge.
• Dinner: check the turkey with the food thermometer, then let it rest before carving. Set everything out at once.
• After dinner: printable party games are an easy way to keep the table together while dessert is cut.
• Within two hours of serving: cut the turkey off the bone, pack leftovers into shallow food storage containers and refrigerate them.

Send leftovers home

Ask guests to bring a container, or keep a stack of food storage containers ready. Label each one with the dish and the date. Leftovers keep in the fridge for three to four days. Reheat them to 165°F.