Thanksgiving Planning

I am undertaking the daunting task of preparing Thanksgiving for about 18 people this year. I’m not sure how much food to prepare. I’m also a little unsure about how to make large quantities of mashed potatoes and candied sweet potatoes. Can anyone advise me?

18 people huh! You got moxie! Well figure 1 medium size potato for each person plus 4 for those who like taters. Peel them and keep them in water until used. I would boil them in batches like 7 at a time, cut up into pieces of course, keeping the already cooked ones in a pan covered. Then when all are cooked, mashed them together and return to pan & cover for storage. Mashed potato can always be reheated in a microwave.
Candied Yams, figure 1 yam for every two people should do the trick. These can be done days ahead of time, then reheated in a microwave b-4 serving. In fact, the potatoes can be done the day b-4 and also reheated. Now the turkey, about a pound and a half per person should do the trick.
Green bean casserole, corn, biscuits, roll, deserts, again these things can be prepared days ahead and reheated or served Thanksgiving Day. You took on a Big Challenge and you need to react as they do in a restaurant. Oh for recipe ideas, recipesource.com. Good luck & I’ll say a prayer for you.

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