How much gravy for 50 people?

Gravy is the side that runs out first at a holiday dinner, because it goes on the turkey, the potatoes and the stuffing. Quantity tables plan it by the tablespoon: 3 to 4 per guest.

Three quarts, give or take

The Clay County, Minnesota “amounts to serve fifty” table plans a 3 to 4 tablespoon serving of gravy and 3 to 4 quarts for fifty guests. At 3½ tablespoons each with 10% extra, the calculator lands at about 3 quarts — 12 cups. With mashed potatoes and stuffing both on the plate, plan the top of the range, 4 quarts; with rice or rolls instead, the bottom.

Making gravy for a crowd

• Pan drippings will not stretch to 3 quarts. One turkey gives only a cup or two; make up the rest with stock and a roux, and add the drippings for flavor.
• Make the base ahead. A stock-and-roux gravy keeps in the fridge for a few days and reheats well; whisk in the drippings on the day.
• Hold it hot. Bring gravy to a boil before serving and keep it at 140 °F (60 °C) or above in a covered pot or slow cooker; refrigerate leftovers within 2 hours.
• Two gravy boats at a long table, refilled from the pot.

Gravy goes on mashed potatoes for 100 people and next to green bean casserole for 20 people. The whole holiday table is in the Thanksgiving dinner planner.