Hosting a Holiday Party? Here’s How Much Food to Serve
Updated: Dec. 10, 2019
When it's your turn to host, take the stress out of planning with our guide to how much food to serve to satisfy your guests, whether you have five or 50.
We have a secret: Planning how much food to serve at the holidays doesn’t have to be daunting! In fact, with our easy charts, you’ll be able to make sure all plates and glasses are full while having time to enjoy the festivities yourself. (These cheery slow cooker recipes can also help.)
Here’s a quick guide to how many drinks and how much food to stock, course by course.
Appetizers
On average, each guest will have about six appetizers, although this number may double if it’s a cocktail-style event. You want enough to keep your guests satisfied, but not so many that their appetites will be ruined. (Here are some quick crowd-pleasing apps in 15 minutes or less.)
Pro tip: Stock up on bulk items like nuts, pretzels and olives that guests can munch on when they arrive.
| Guests | Appetizer |
| 5 | 30 appetizers |
| 10 | 60 appetizers |
| 20 | 120 appetizers |
| 50 | 240 appetizers |
Entrees and Sides
The main event! Remember, the more options you have available, the smaller each portion size will generally be.
- Poultry, fish or meat: 6 ounces per serving.
- Grains: 1.5 ounces as a side dish, 2 ounces as a main dish casserole.
- Potatoes: 5 ounces.
- Vegetables: 4 ounces.
- Beans: 2 ounces.
- Pasta: 4 ounces (main dish-less for a side dish).
- Green salad: 1 ounce, without dressing.
- Bread such as buns, rolls or corn bread: 1 to 2 pieces (or more if each piece is small)
These impressive Christmas recipes will be the star of your dinner table.
Desserts
We know that no matter how filling dinner was, there’s always room for dessert.
- Cake, tart, pastry: 1 slice per guest.
- Creamy desserts: 4 ounces.
- Ice cream: 5 ounces.
| Guests | Cake/Tart/Pastry | Creamy Dessert | Ice Cream |
| 5 | 5 slices | 20 oz. | 25 oz. |
| 10 | 10 slices | 40 oz. | 50 oz. |
| 20 | 20 slices | 80 oz. | 100 oz. |
| 50 | 50 slices | 200 oz. | 250 oz. |
These traditional Christmas desserts are must-makes.
Drinks
We can’t decide which would be worse: running out of dinner or running out of drinks. Several factors govern ensuring that everyone stays, ahem, hydrated, including its duration, where it will be held and your guests’ preferences. These general guidelines are for holiday parties that are two hours long. If you offer more than one type of alcohol, you can get away with buying less per type.
- Ice: 1 pound per person.
- Wine: One bottle of wine for every two adult guests. It’s best for white to slightly outnumber red.
- Beer: Two servings per guest for the first hour, and then one for each additional hour.
- Champagne: 1.5 glasses per person for a premeal cocktail, three glasses per person at dinner. (We like to vary up the typical glass of bubbly by making a champagne punch.)
- Spirits: Three drinks per person. You’ll get about 17 drinks per bottle.
- Liqueurs and Post-Dinner Drinks: One drink per guest, 15 drinks per bottle
- Nonalcoholic beverages: One drink per person if alcohol is provided, three per person if alcohol isn’t. (Here are some Christmas cocktails and mocktails.)
Here’s How Much To Buy (Note: we’re assuming you’re only serving one type of alcohol. If you’re offering more, then reduce the amount of each type)
| Guests | Wine | Beer | Champagne | Spirits | Liqueurs | Nonalcoholic | Ice |
| 5 guests | 3 bottles | 15 bottles | 3 bottles | 1 bottle | 1 bottle | 5 (if alcohol provided)/15 (if not) | 5 lbs |
| 10 guests | 5 bottles | 30 bottles | 3 bottles | 2 bottles | 1 bottle | 10/30 | 10 lbs |
| 20 guests | 10 bottles | 60 bottles | 10 bottles | 4 bottles | 2 bottles | 20/60 | 20 lbs |
| 50 guests | 25 bottles | 150 bottles | 25 bottles | 9 bottles | 4 bottles | 50/150 | 50 lbs |
Luckily, spirits don’t go bad once open, so if something doesn’t get finished, you can save it for later. Still, don’t open anything you don’t need to-you don’t want to have several half bottles of wine left over.
Making sure that you have enough servings to keep all guests happy-especially if they go back for seconds or thirds-is key to pulling off a holiday they’ll fondly remember down the road.
Here’s another tip for hosting success: Be sure to use natural air fresheners throughout the house to help keep bathrooms and other main areas of your home smelling “ah” instead of “ew”.
Keep in mind that our estimates are nearly exact, but a good rule of thumb is to round up from these and err on the side of having too much-and we doubt you’ll complain if you end up with a few leftovers. (And if you do, here’s what to make with leftovers!)
Get Cooking With These Christmas Recipes
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Baked Ham with Pineapple
I first learned the technique for cooking pineapple ham for a themed dinner my husband and I hosted. Since it was widely known as the symbol of hospitality, pineapple was the star ingredient on our menu and on this lovely baked ham. —JoAnn Fox, Johnson City, Tennessee
Horseradish-Encrusted Beef Tenderloin
Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio
Duo Tater Bake
I made this creamy and comforting potato dish for Thanksgiving and it was a winner with my family. They said to be sure to include it at every holiday dinner. It's a keeper! —Joan McCulloch, Abbotsford, British Columbia
Holiday Tortellini Soup
Hearty and full of flavor, this Italian-style soup freezes well if you want to make it ahead or have leftovers to save for another day.—Michelle Goggins, Cedarburg, Wisconsin
Honey-Glazed Turkey
Even during the holidays, my husband wouldn't eat turkey...until I tried this recipe. Now, he loves it! The sweet and spicy turkey glaze gives the bird wonderful flavor. —Mary Smolka, Spring Grove, Illinois
Holiday Herb-Cheese Rolls
These low-fat hot rolls are flavored with garlic, dill and cheese—they’re yummy even without butter! Or stuff with your favorite fixings for mini sandwiches. —NANCY BOYD, MIDLOTHIAN, VIRGINIA
Buttery Mashed Potatoes
These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. —Rashanda Cobbins, Milwaukee, Wisconsin
Savory Pork Loin Roast
This recipe is one of my family's favorite. The pork always tender and fragrant.—DeEtta Rasmussen, Fort Madison, Iowa
Sage Dressing
This moist, hearty sage stuffing is nicely seasoned with sausage and fresh mushrooms. Sometimes I use it to stuff my Thanksgiving turkey and other times I bake it separately. —Betty Kay Sitzman, Wray, Colorado
Texas Pecan Rice
For a special holiday side dish, I dressed up an old recipe to give it a little more Texas character. Everyone loved the savory flavor and crunchy pecans. —Joan Hallford, North Richland Hills, TX
Spiral Ham with Cranberry Glaze
The sweet, tangy glaze that complements this ham looks so pretty, and the cranberry flavor pairs well with the meat. It’s been a tradition in my home for as long as I can remember. —Pattie Prescott, Manchester, New Hampshire
Quick Green Beans with Bacon
Green beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They're best when served hot. —Mari Anne Warren, Milton, Wisconsin
Maple-Pumpkin Dinner Rolls
Every year my family and I visit our local pumpkin patch. Afterward, we come home and enjoy our first autumn meal at which these dinner rolls appear, along with corn chowder and apple pie. —Sabrina Fraley, Georgetown, Kentucky
Brie with Almonds
This nut-topped cheese is elegant and impressive for holiday occasions. No one will guess that the recipe is actually a snap to prepare. —Mildred Aydt, Chanhassen, Minnesota
Rack of Lamb with Figs
I've been making rack of lamb for years. My grandma gave me this recipe because she knew how much I love figs. And the toasted walnuts sprinkled on top give it just the right finishing touch. —Sylvia Castanon, Long Beach, California
Roasted Parsnip and Pear Soup
Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! —Sara Petrie, Grassie, Ontario
Cauliflower Gratin
Cauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious that even the kids will ask for seconds! If you like a little crunch, sprinkle buttered bread crumbs over the top after 30 minutes of baking. — Mary Zinchiak, Boardman, Ohio
Holiday Creamed Spinach
My mother made a variety of spinach dishes when I was growing up. This rich, delicious creamed version is the only one that stayed with me through the years.—Edie DeSpain, Logan, Utah
Swiss Cherry Bruschetta
This recipe is a spinoff a cherry chicken main dish my husband adores. The combination of sweet, tart and salty flavors provides a contrast that's hard to resist. —Shelley Platten, Amherst, Wisconsin
Peppery Roast Beef
With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it’s a sit-down dinner or serve-yourself potluck.—Maureen Brand, Somers, Iowa
Spiced Cranberry Sauce
While this cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I’m carrying on her tradition! —Allison Thompson, Lansing Michigan
Golden Butternut Squash Tart
This savory and flavorful butternut squash tart is perfect for the holiday season. It'll warm you right up. —Theresa Gutsch, Wausau, Wisconsin
Bacon Parmesan Popovers
This recipe proves that simple ingredients often result in the best-tasting dishes. These popovers are a nice change from ordinary toast or muffins. —Donna Gaston, Coplay, Pennsylvania
Beef Tenderloin with Roasted Vegetables
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! —Janet Tucker, Bellevue, Ohio
Vegan Green Bean Casserole
Now everyone can enjoy this classic Thanksgiving side. Just a few small tweaks make this a vegan green bean casserole, but no one wiletast the difference! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Spice-Crusted Steaks with Cherry Sauce
If you’re hosting meat lovers, these impressive cast-iron skillet steaks are guaranteed to please. They’re perfect for a special-occasion dinner without too much fuss. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pesto Star Bread
I was excited to work with the Taste of Home Test Kitchen to make a savory version of my Christmas Star Twisted Bread. Pesto bread is perfect for the holidays (but it's great any time of the year). —Darlene Brenden, Salem, Oregon
Sicilian Brussels Sprouts
I love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts.—Marsha Gillett, Yukon, Oklahoma
Oyster Sausage Stuffing
I’ve had this wonderful recipe for more than 30 years and always use it during the holidays. It’s so rich and buttery that I often serve it with pork roast or stuffed pork chops. It never fails to bring raves. —Page Alexander, Baldwin City, Kansas
Maple-Ginger Glazed Carrots
I first made this dish for my family and friends one Thanksgiving. Not only are the carrots lovely on the table, they taste terrific, too! —Jeannette Sabo, Lexington Park, Maryland
Spiced Pear Risotto
We love risotto and are always in search of fun and different ways to prepare it. I like to serve this fruity version with pork tenderloin.—Kim Berto, Port Orchard, Washington
Mint-Pesto Lamb Chops
I adore the taste and richness of lamb. But it takes bold flavors to complement the lamb, and this recipe definitely does that. The simple mint-cilantro pesto marries well with the lamb flavor, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. This easy-to-prepare entree is delicious and gourmet, and is sure to impress.—Melanie Stevenson, Reading, Pennsylvania
Creamy Spinach Mushroom Soup
This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. —Susan Jordan, Denver, Colorado
Honey Champagne Fondue
This special champagne fondue has wonderful flavor from Swiss cheese and a hint of sweetness from honey. It clings well to any kind of dipper. —Shannon Copley, Upper Arlington, Ohio
Duck with Orange Hazelnut Stuffing
For more than half a century, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.
Puff Pastry Holly Leaves
These elegant appetizers get rave reviews at my office holiday party. The pastry leaves look as if they require hours in the kitchen, but the prep work takes just 30 minutes. —Angela King, Walnut Cove, North Carolina
Herbed Rib Roast
The pungent mixture of herbs and garlic turns this tender roast into a real treat. Our children and grandchildren look forward to feasting on it at Christmastime and other special family occasions. —Carol Jackson, South Berwick, Maine
Pressure-Cooker Coq au Vin
Don’t be intimidated by the elegant name. The classic French dish is now made easier in one appliance! This Instant Pot coq au vin has all the classic flavors of a rich red wine-mushroom sauce but is so simple to make. My family loves it with whole grain country bread or French bread for dipping into the extra sauce. —Julie Peterson, Crofton, Maryland
Parsnips & Turnips au Gratin
This is a delicious variation on au gratin that features something besides potatoes. I sometimes substitute rutabaga for the turnips. It’s a well-guarded recipe in my collection. Until now! —Priscilla Gilbert, Indian Harbour Beach, Florida
Special Creamed Corn
This corn has earned a permanent place on our special-occasion menus. While my whole family loves it, my son would be especially disappointed if I forgot to include our corn dish. —Deb Hauptmann, Mohnton, Pennsylvania
Chicken-Prosciutto Pinwheels in Wine Sauce
We host a large group for holiday meals, and these pinwheels always go over well alongside the regular dishes. I often double this recipe and use two 13x9-in. pans. —Johnna Johnson, Scottsdale, Arizona
Butternut and Chard Pasta Bake
This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a very veggie hybrid of ever-popular holiday sides. —Arlene Erlbach, Morton Grove, Illinois
Christmas White Chili
Dreaming of a white Christmas? Try this chili decked with red and green veggies! —Catherine Nickelson, Scandia, Minnesota
Brie-Leek Tartlets
My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back. —Colleen MacDonald, Port Moody, British Columbia
Vegetable-Stuffed Flank Steak
This colorful beef dish was always a favorite request for birthday dinners while I was growing up. Savory, special and stuffed full of vegetables, it's as tender as the memories it still brings back every time I make it. —Julie Etzel, Tualatin, Oregon
Green Bean and Cauliflower Casserole
I like to make a savory homemade cream sauce for the timeless green bean casserole. This time I added another vegetable for a delicious twist that sets my casserole apart from the rest! You can omit the vermouth if you'd like by substituting another half cup of chicken broth. —Ann Sheehy, Lawrence, Massachusetts
Perfect Four-Cheese Lasagna
Lasagna is one of my favorites, and this is the recipe I’ve been making since I was a teenager. It’s a tantalizing combo of pasta, meat sauce, cheese and more cheese that really lives up to its name! —Lauren Delaney-Wallace, Glen Carbon, Illinois
Grandma's Rosemary Dinner Rolls
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. —Charlotte Hendershot, Hudson, Pennsylvania
Whipped Squash
This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. —Dorothy Pritchett, Wills Point, Texas
Parmesan Scones
The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. —Jolie Stinson, Marion, Indiana
Chicken Cordon Bleu
The addition of bacon in this cordon bleu recipe makes it one of my favorite comforting recipes. I've made it for both friends and family, and everyone's a fan. —Jim Wick, Orlando, Florida
Swiss Potato Puffs
Encourage guests to mingle by serving these cute little morsels. They’re transportable, mess-free and easy to eat in a few bites. —Myra Innes, Auburn, Kansas
Five-Cheese Rigatoni
Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. —Shirley Foltz, Dexter, Kansas
Honey-Squash Dinner Rolls
These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
Cranberry-Orange Roast Ducklings
I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin
Holiday Green Bean Casserole
Try this green bean casserole and you'll never go back to the old stuff. — Laura Fall-Sutton, Buhl, Idaho
Cranberry Glazed Ham
That show-stopping entree you've been hoping for is right here, and it only takes five ingredients to make. The sweet and tangy cranberry glaze pairs beautifully with succulent ham. —Joni Peterson, Wichita, Kansas
Traditional Holiday Stuffing
Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. —Lorraine Brauckhoff, Zolfo Springs, Florida
Holiday Lettuce Salad
Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. —Bryan Braack, Eldridge, Iowa
Tropical Butterhorn Trees
Coconut turns ordinary butterhorn rolls into a tropical treat! The tree shape is fun for Christmas. —Carolyn Faust, Caldwell, Texas
Classic Make-Ahead Mashed Potatoes
These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington
Crown Roast with Apricot Dressing
I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It’s beautifully roasted with an apricot glaze and a nicely browned stuffing. —Isabell Cooper, Cambridge, Nova Scotia
Christmas Meatballs
Cranberry sauce and brown sugar create a tangy glaze for moist meatballs that are good Christmas appetizers or Christmas dinner ideas. We love them so much, I prepare them year-round. —Joyce Bentley, Redlands, California
Festive Rice
My mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds and cayenne. We wound up with a sweet and spicy crowd-pleaser. —Lisa de Perio, Dallas, Texas
Citrus-Molasses Glazed Ham
We are always searching for new ways to utilize Florida citrus, which is plentiful during the holidays in our own backyard. I know you will enjoy this. —Charlene Chambers, Ormond Beach, Florida
New England Lamb Bake
This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. —Frank Grady, Fort Kent, Maine
Four-Cheese Sausage Rigatoni
To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. —Teresa Ralston, New Albany, Ohio
Molded Cranberry-Orange Salad
When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Honey Whole Wheat Pan Rolls
With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan. —Nancye Thompson, Paducah, Kentucky
Roasted Apple Salad with Spicy Maple-Cider Vinaigrette
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina
Italian Herb-Crusted Pork Loin
I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. —Kim Palmer, Kingston, Georgia
Merry Berry Salad
Dried cranberries, crunchy apple chunks and toasted almonds dress up this crisp green salad. It's drizzled with a sweet-tart dressing that's a snap to blend. —Taste of Home Test Kitchen
Spiced Acorn Squash
Working full time, I found I didn't always have time to cook the meals my family loved, so I re-created many of those dishes in the slow cooker. This treatment for squash is one of our favorites. —Carol Greco, Centereach, New York
Pretty Duchess Potatoes
Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test KitchenPopular Videos
Originally Published: December 10, 2019
