How many chefs cook Thanksgiving dinner for family?

I was curious to see how many chefs out there that have the day off from their restaurants actually spend the day in the kitchen cooking for family. I have heard some say that they leave the cooking to the other family members. Others will say, "I'm cooking for 35 people tomorrow." (Note, this isn't always said with great enthusiasm).

I would love to hear some of the comments on who cooks, who doesn't, and the reasons.

HAPPY THANKSGIVING EVERYONE

I have to feed 400+, clean up, put away what ever is left, get out of there around 6:00 PM, and then have a Thanksgiving Dinner with my family....

But, the only thing I made for the "family" meal was chicken and "Russian style " dumplings...

My wife...(I love her, but she could burn a pot of boiling water) has taken it upon herself to conjure up the sides for the meal. While my Mother in Law(who is a very good cook)is making the Turkey and dressing...

I tell you what...The food doesn't really matter to me as long as I get to spend some quality time with the people who matter most in my life...

The day's, week's, month's and year's just seem to get shorter and shorter and the time I get to spend with my "peeps" seems non-existent these days!

I second what Dan said.

work until i can go home, then a house of friends and family.
been doing the heavy prep at home as we speak (it's almost 2am guys).

my roommate (also in the biz), and my brothers (also in the biz), and my friends (still, also in the biz) will do the final finishing work until i can show up, since i'm the lone soldier who's working on Big Bird Day.


thank goodness there will be copious amounts of booze, good food, and a warm houseful of my favorite people when i get home.

I'm thrilled to say that I'll get to attend your post family dinner tomorrow. If you're still on site (hotbytes at this hour, that is), what are you planning to contribute to the myriad chef splendor?

We are closed today, and my boyfriend and I are invited to the boss' house for dinner, yay! We're having Turducken (I just learned the middle is filled with shrimp etouffe - I had no idea!) and boudin, sweet potatoes, green bean casserole, crab dip, corn pudding, stuffing, bourbon creamed corn...

Yikes. Glaring omission there - I hope somebody is making mashed potatoes. *adds potatoes to store list*

And yep, that IS two kinds of corn on the list - easier than talking the other camp into our corn side dish, right?

Well Michelle and I prepped alot ahead of time and when I was working at Wildwood Country Club's Thanksgiving bash, she was at home making her famous and amazingly delicious macaroni and cheese...which I had for breakfast this morning.

After cooking for 300+people at work, I came home and helped her finish dinner for about 20 or so of our friends and it was a blast. I can't wait until Christmas dinner!

We are closed today, and my boyfriend and I are invited to the boss' house for dinner, yay! We're having Turducken (I just learned the middle is filled with shrimp etouffe - I had no idea!) and boudin, sweet potatoes, green bean casserole, crab dip, corn pudding, stuffing, bourbon creamed corn...

Yikes. Glaring omission there - I hope somebody is making mashed potatoes. *adds potatoes to store list*

And yep, that IS two kinds of corn on the list - easier than talking the other camp into our corn side dish, right?

Marsha....what are you eating?? Damn...I was told no shrimp in Turducken ( I was told it should be a splayed Turkey stuffed with a boned out Duck and a boned out Chicken with 3-4 layers of stuffing sandwiched in between and shoved in the crevices that takes a good 10 hours to cook @300 degrees), but shrimp does take it to a new level!! Cool! Shrimpin is the future.........!!(I wonder if Paul Prudhomme is responsible for the etouffe thing......)

Marsha....what are you eating?? Damn...I was told no shrimp in Turducken ( I was told it should be a splayed Turkey stuffed with a boned out Duck and a boned out Chicken with 3-4 layers of stuffing sandwiched in between and shoved in the crevices that takes a good 10 hours to cook @300 degrees), but shrimp does take it to a new level!! Cool! Shrimpin is the future.........!!(I wonder if Paul Prudhomme is responsible for the etouffe thing......)

Well, this one definitely came direct from bayou territory (along with the boudin). I have to assume it's authentic for that region, anyway.

The boudin beat the Turducken hands (or webbed feet, I guess) down - in my book, anyway.