Hosting a Holiday Party? Here’s How Much Food to Serve
Updated: Jul. 08, 2022
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.
How Many Appetizers to Make
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.)
| Guests | Appetizer |
| 5 | 30 servings of appetizers |
| 10 | 60 servings of appetizers |
| 20 | 120 servings appetizers |
| 50 | 240 servings of appetizers |
Pro tip: Stock up on bulk items like nuts, pretzels and olives that guests can munch on when they arrive.
How Much to Make for 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 cornbread: 1 to 2 pieces (or more if each piece is small)
These impressive Christmas recipes will be the star of your dinner table.
How Many Desserts to Make
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.
How Many Drinks to Serve
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
| Guests | Wine | Beer | Champagne | Spirits | Liqueurs | Nonalcoholic | Ice |
| 5 | 3 bottles | 15 bottles | 3 bottles | 1 bottle | 1 bottle | 5 (if alcohol provided)/15 (if not) | 5 lbs |
| 10 | 5 bottles | 30 bottles | 3 bottles | 2 bottles | 1 bottle | 10/30 | 10 lbs |
| 20 | 10 bottles | 60 bottles | 10 bottles | 4 bottles | 2 bottles | 20/60 | 20 lbs |
| 50 | 25 bottles | 150 bottles | 25 bottles | 9 bottles | 4 bottles | 50/150 | 50 lbs |
We’re assuming you’re only serving one type of alcohol. If you’re offering more, then reduce the amount of each type.
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 leftover.
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.
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!)
Up Next: Have Guests Coming? Here’s How to “Clean” Your Home in 30 Minutes or Less
Get Cooking With These Christmas Recipes
Holiday Herb-Cheese RollsThese 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
Sage DressingThis 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 RiceFor 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
Rack of Lamb with FigsI'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
Holiday Creamed SpinachMy 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
Bacon Parmesan PopoversThis 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 VegetablesI 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 CasseroleNow 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 SauceIf 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
Sicilian Brussels SproutsI 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
Creamy Spinach Mushroom SoupThis 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
Herbed Rib RoastThe aromatic 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. —Carol Jackson, South Berwick, Maine
Christmas White ChiliDreaming of a white Christmas? Try this chili decked with red and green veggies! —Catherine Nickelson, Scandia, Minnesota
Vegetable-Stuffed Flank SteakThis 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 CasseroleI like to make my own savory 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
Foolproof GravyMake your Thanksgiving or other special-occasion dinner easy with this can't-miss homemade gravy recipe. Use the drippings from your roasted turkey, and the gravy is done in just 20 minutes. —Edie DeSpain, Logan, Utah
Whipped SquashThis 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
Chicken Cordon BleuThe addition of bacon in this version of cordon bleu 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
Glazed Sweet PotatoesFresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her glazed sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland
Cranberry-Orange Roast DucklingsI 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
Cranberry Glazed HamThat 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
Crown Roast with Apricot DressingI 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 MeatballsCranberry 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 RiceMy 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 HamWe 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 BakeThis 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
Spiced Acorn SquashWorking 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 PotatoesComfort-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 Kitchen
Originally Published: November 29, 2021
