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Thanksgiving Menus for 4, 8, or 16 Guests

Small, medium, or large—every size of guest list is the perfect size when you’re bringing friends and family together to celebrate Thanksgiving.

No matter how many or how few people will be at your table this year, we have a menu solution that will suit your needs. Use this guide and our hand-picked recipes for turkey, appetizers, and sides to create the ideal feast.

The following recipes are designed to serve 8 people. Use the instructions to scale up or down based on the number of guests at your table.

How many dishes should I serve with the turkey?

  • For 4 people, choose 1-2 appetizers and 3 sides.
  • For 8 people, choose 1-3 appetizers and 3 sides.
  • For 16 people, choose 2-3 appetizers and 3 or more sides.

The Turkey

Choose between a turkey breast for 4 people and a whole roasted turkey for 8 or 16 people.

For four people, we recommend the Bacon-Wrapped Turkey Breast.

For a more intimate gathering, serve a juicy, bacon-infused turkey breast that also makes fantastic next-day sandwiches. Bacon does double duty in this Thanksgiving showstopper by keeping the lean turkey meat moist and delivering a crispy outer layer. 

For eight to 16 people, we recommend the Cider-Glazed Turkey and Gravy

For a larger crowd, a traditional turkey is the star of the show that everyone’s eagerly awaiting. Reduced apple cider creates a sweet glaze that both infuses the turkey with fall fall flavors and gives the skin a golden brown color. 

  • To serve 8, roast a 10-12 lb turkey and follow the recipe for juicy meat and flavorful gravy.
  • To serve 16, use a 14–16 lb turkey, 2 tbsp oil, 2 lemons, and 1 medium onion. Increase parsley sprigs to 3. Increase rosemary sprigs to 2. Double ingredients for glaze and gravy.


Warm Marinated Olives

A few aromatic additions to store-bought olives, like garlic, fennel, and bay leaf, make this simple party snack special for holiday gatherings.

  • To serve 4: Halve ingredient amounts.
  • To serve 16: Use a large saucepan. Increase olive oil to 1¼ cups. Double remaining ingredient amounts.

Cranberry-Bacon Wheels

There’s only 4 ingredients in this quick appetizer, but the sweet and savory filling has layers upon layers of complex flavor.

  • To serve 4: Halve ingredient amounts.
  • To serve 16: Increase ingredient amounts to 1½ packages puff pastry, 1 cup cranberry sauce, 9 slices bacon, and 3 green onions. Use 2 large baking sheets.

Butternut Squash Bisque

Pre-cubed butternut squash makes this seasonal soup a breeze to prepare. With splashes of white wine and half & half, it’s a vegetarian starter that’s rich in flavor.

  • To serve 4: Halve ingredient amounts and use a 3- or 4-qt pot.
  • To serve 16: Double ingredient amounts and use a 9- or 10-qt pot.


Brussels Sprouts Salad with Dried Cherries

Crunchy shredded sprouts and tangy Dijon dressing make this salad a refreshing counterpoint to the creamy casseroles at the Thanksgiving table.

  • To serve 4: Reduce Brussels sprouts to 2 pkgs.
  • To serve 16: Double pecan, cherries, and dressing amounts, and increase Brussels sprouts to 4 pkgs.

Roasted Garlic Mashed Potatoes

Oven-roasted garlic adds subtle richness to an all-time favorite Thanksgiving side. To save time, you can roast and squeeze the garlic up to a day in advance. 

  • To serve 4: Cut the ingredients in half.
  • To serve 16: Double all the ingredients except for the salt and half & half. Use 1¼ cups half & half. Use 1½ tbsp salt to season water.

Sausage-Pear Stuffing

Savory Italian sausage and sweet pears blend beautifully with the classic flavors of stuffing like onion, celery, and sage.

  • To serve 4: Halve celery, carrots, onion, sage, oil, and sausage amounts. Reduce pears to 2. Reduce stuffing cubes to 6 cups. Reduce broth to 1 cup. Use a 1½- to 2-qt baking dish.
  • To serve 16: Double celery, carrots, onion, sage, oil, sausage, and pear amounts. Increase stuffing cubes to 12 cups. Increase broth to 1 qt. Use two 3-qt baking dishes.

Gingery Cranberry Sauce

Fresh elements like ginger and orange peel add a zingy boost of flavor to store-bought cranberry sauce. Make and chill up to a day before the feast.

  • To serve 4: Use 1 medium orange for 2 strips of zest. Halve ginger and cranberry sauce amounts.
  • To serve 16: Use 2 large oranges for 8 strips of zest. Increase ginger to one 1½-inch piece. Increase cranberry sauce to 6 cups.

For the full recipes to everything mentioned in this article, see below

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