Holiday Dinner Planner Calculator
Host the perfect festive gathering while staying within your budget
Hosting Tip: The best holiday dinners balance tradition with personal touches. Focus on 2-3 standout dishes rather than an overwhelming spread.
Pro Tip: Prepare your menu 2 weeks in advance to take advantage of sales and spread out cooking tasks.
Holiday Dinner Essentials
Total: $40.00
Total: $35.00
Total: $10.00
Total: $25.00
Total: $30.00
Total: $20.00
Additional Holiday Items
Holiday Dinner Budget Summary
Main Protein:
Side Dishes:
Breads:
Desserts:
Drinks:
Tableware:
Additional Items:
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Total Holiday Dinner Cost: $0.00
Cost per Guest: $0.00
Holiday Planning Tips:
- Cook and freeze make-ahead dishes 1-2 weeks before
- Set the table the night before to reduce day-of stress
- Create a cooking timeline for oven/stovetop use
Holiday Dinner Planning Guide
By Guest Count
- Small (4-8 guests): Focus on quality ingredients and presentation
- Medium (8-15 guests): Balance homemade and store-bought items
- Large (15-30 guests): Simple, crowd-pleasing recipes that scale well
- Plan for 1.5 lbs food per person (including leftovers)
By Holiday Type
- Thanksgiving: Turkey, stuffing, cranberry sauce, pies
- Christmas: Ham or roast, potatoes, seasonal vegetables
- Easter: Lamb or ham, spring vegetables, lighter desserts
- Hanukkah: Brisket, latkes, sufganiyot
Budget Ranges
- Economy: $8-12 per person (focus on seasonal, bulk items)
- Standard: $13-20 per person (mix of premium and basic)
- Premium: $21-30+ per person (high-end ingredients, full bar)
- Alcohol adds $5-15+ per person depending on selection
"Hosts who delegate dishes to guests report 30% less stress and 25% lower costs while maintaining variety."
Essential Holiday Dinner Components
Main Protein
The centerpiece of your meal. Turkey (Thanksgiving), ham (Christmas/Easter), brisket (Hanukkah), or vegetarian options like stuffed squash. Plan 1-1.5 lbs per person for bone-in meats, 8-12 oz for boneless.
Budget Tip: Buy frozen turkeys early when prices are lowest. Consider cheaper cuts that benefit from slow cooking.
Side Dishes
Traditional sides vary by holiday: stuffing, mashed potatoes, sweet potatoes, green beans, etc. Include 1 starch, 1-2 vegetables, and 1 special dish. Plan about 1/2 cup of each side per person.
Budget Tip: Seasonal vegetables are more affordable. Make stuffing from scratch rather than boxed.
Breads & Rolls
Dinner rolls, cornbread, or specialty breads. Often overlooked but important for sopping up sauces. Plan 1-2 pieces per person. Can be made ahead and frozen.
Budget Tip: Bake your own rolls or buy day-old bread at discount.
Desserts
Pies (pumpkin, apple, pecan), cakes, or holiday specialties. Plan one normal serving per person (people eat less after big meals). Include at least one traditional dessert.
Budget Tip: Make one showstopper dessert and supplement with simpler options.
Drinks
Offer water, non-alcoholic options, and holiday-themed drinks. For alcohol, consider wine pairings or signature cocktails. Plan 2 drinks per person in first hour, then 1 per additional hour.
Budget Tip: Buy wine by the case for discounts. Make batch cocktails instead of full bar.
Timeline Tip: Create a cooking schedule starting 2 weeks out (shopping), 1 week out (make-ahead dishes), and day-by-day leading up to the event.
Frequently Asked Questions
How far in advance should I plan my holiday dinner?
Start planning menu 3-4 weeks out, shopping 2 weeks out. Make your guest list and delegate dishes early. For frozen turkeys, purchase 1-2 weeks before when prices are lowest.
How much food should I prepare per person?
Plan for about 1-1.5 pounds of food total per person (including leftovers). For turkey, 1-1.5 lbs per person (bone-in). For sides, about 1/2 cup of each per person. People eat less at seated dinners than buffets.
Should I serve alcohol at my holiday dinner?
Alcohol is common but not mandatory. If serving, wine is easiest (1/2 bottle per person). Offer non-alcoholic options and water. Consider your guests' preferences and provide transportation options.
How can I accommodate dietary restrictions?
Ask guests about restrictions when inviting them. Include at least one vegetarian main and gluten-free option. Label dishes clearly with ingredients. Consider a "build your own" station to accommodate various needs.
What's the best way to organize cooking for a large holiday meal?
Make a timeline starting with dishes that can be made ahead (desserts, some sides). Day before: set table, prep vegetables. Day of: cook protein, last-minute sides. Use slow cookers to keep sides warm. Delegate!