How do I organize who brings what to a Friendsgiving potluck?

The host makes the main dish and gravy. Then assign one dish per guest or couple by category (potatoes, stuffing, a vegetable side, cranberry sauce, rolls, salad, dessert, drinks, and a snack board) so nothing doubles up. Send the list about a week ahead and ask guests to say which dishes are vegan, vegetarian, or gluten-free.

How much food should each potluck guest bring?

GravyBoat's planning amounts (our own rules of thumb) are about ½ lb of potatoes per guest for mashed potatoes, 1½ dinner rolls per guest, 1 lb of green beans per 4 guests, about 0.4 lb of sweet potatoes per guest, one 12 oz bag of cranberries per 8 guests, one pie per 8 guests, and a half-gallon of cider per 4 guests.

How long can potluck food sit out?

USDA FSIS says not to leave food out of refrigeration for more than 2 hours, or 1 hour if it is above 90°F. Keep hot food at or above 140°F and cold food at or below 40°F, and refrigerate leftovers in shallow containers within 2 hours.

Friendsgiving Potluck Sign-Up Guide: Who Brings What (2026)

Quick answer

Host: makes the main dish (turkey or a vegetarian main) and the gravy, since both depend on the oven and the drippings.
Guests: one dish each (or one per couple), assigned by category so the table is balanced.
When: send the list about a week before, then confirm two or three days out.
Labels: ask each guest to say if their dish is vegan, vegetarian, or gluten-free, and to list major allergens.
Safety: USDA says food shouldn't sit out more than 2 hours (1 hour above 90°F).

Who-brings-what list and amounts

How many guests?

Amounts are GravyBoat's own planning rules of thumb (the same ones our planner uses), not USDA guidance. Hearty eaters or leftover lovers can bump them up.

Making it work for vegan and gluten-free guests

Ask for at least one hearty vegan side, like roasted squash with wild rice or garlic olive-oil mashed potatoes, so plant-based guests get a real plate.
Make one gravy with mushrooms and vegetable stock, thickened with cornstarch, and it covers vegan and gluten-free guests at once.
Have guests bring a card that names the dish and its main ingredients. Store-bought items should keep the package label handy.
Give gluten-free dishes their own serving spoons so nothing gets cross-contaminated.

Keeping potluck dishes safe (USDA)

Bacteria grow fastest between 40°F and 140°F, which USDA calls the "Danger Zone."
Keep hot food at or above 140°F (slow cookers, warming trays, chafing dishes) and cold food at or below 40°F (containers on ice).
Don't leave food out more than 2 hours, or 1 hour if it's above 90°F.
Refrigerate leftovers in shallow containers within 2 hours and reheat them to 165°F.

Source: USDA Food Safety and Inspection Service, "Danger Zone" (40°F - 140°F). Turkey thaw and roast times are on our turkey guide. Last updated Oct 20, 2026.

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