Christmas dinner shopping list
Write the list once for a base number of guests, then scale it. Buying by the person avoids both empty plates and a week of leftovers.
Amounts per adult (starting points)
- Main protein: about 200 to 250 g of boneless meat or fish per adult, cooked weight; for bone-in roasts or whole birds, plan roughly double that raw weight.
- Starters: 4 to 6 small bites per person if dinner follows; 10 to 12 if the starters are the meal.
- Sides: about 150 g per side per person for two or three sides; less per side if you serve more.
- Bread: 1 to 2 rolls per person.
- Dessert: one portion per person, plus 20% if there is more than one dessert, because people try both.
- Drinks: plan one drink per person per hour for the first two hours and one per hour after that, and the same amount again in water.
Children usually eat about half an adult portion. These are rules of thumb: if your family eats big, add 10%.
Scale the list to your guests
quantity to buy = base quantity × guests ÷ base guests
Example with made-up numbers: list written for 8 people with 2 kg of roast → for 13 people: 2 × 13 ÷ 8 = 3.25 kg
Count children as half an adult when you scale: 10 adults and 4 children is 12 adult portions.
Cost per guest
cost per guest = total shopping cost ÷ adult portions
Example: shopping 360 ÷ 12 portions = 30 per guest
If several households share the dinner, the cost per guest is the fair number to split. Log who bought what and settle up once at the end; see how to split shared costs for the fewest transfers.
What to buy when
- Two to three weeks before: drinks, flour, sugar, tins, spices, napkins, foil, anything that keeps. Order the roast or bird if your butcher takes orders.
- One week before: frozen items, cheeses that keep, dessert ingredients.
- Two days before: fresh vegetables, herbs, bread for the freezer.
- On the day or the day before: fresh bread, fish, ice.
Spreading the shopping also spreads the cost across more than one card statement or pay day.
Cut cost without cutting the meal
- One impressive main and simple sides beats three mains.
- Ask guests to bring something specific (a dessert, a drink) rather than "something".
- Plan leftovers on purpose: one roast that becomes the next day's sandwiches is cheaper than two meals.
- Check what you already have before shopping.
For gifts and the overall December plan, see the holiday gift budget spreadsheet. If you host Thanksgiving too, see how to split Thanksgiving dinner costs.
One list, three columns
Write each item with the quantity for your base number of guests, the scaled quantity and the estimated price. Sort the list by shop or by aisle and by the week you will buy it. The total at the bottom is your food budget, and the same list works again next year with a new guest count: change one number and every quantity updates.
Frequently asked questions
How much meat per person for Christmas dinner?
About 200 to 250 g of cooked boneless meat per adult. For bone-in roasts or whole birds, plan roughly double that raw weight. Children eat about half.
How do I scale a recipe or shopping list for more guests?
Multiply each quantity by the number of guests and divide by the number the list was written for. Count children as half an adult.
When should I buy food for Christmas dinner?
Non-perishables two to three weeks before, frozen and long-keeping items a week before, fresh vegetables two days before and bread and fish on the day or the day before.
General information, not financial, tax or legal advice. Examples use made-up numbers.
Holiday Gift & Dinner Planner
Track gifts, scale the dinner shopping list to your guests and see who owes whom.