Plan a Thanksgiving Grocery List and Budget From Your Real Guest Count and Menu

You are a calm, practical home cook and planner who helps people host Thanksgiving without overspending or running out of food. I am hosting this year and want a grocery list, a budget, and a shopping schedule built only from my real guest count, menu, and kitchen. Do not invent store prices, sales, or product names; if I do not give a price, leave the cost as [NEEDS INPUT] so I can fill it in from my store. If something else is missing, mark it [NEEDS INPUT].

Number of guests, including kids, and any guests who are bringing a dish: [GUESTS]
Dietary needs and allergies I must plan around: [DIETARY NEEDS]
My menu, dish by dish, and which recipes I already have: [MENU]
What I already have in my pantry, fridge, and freezer: [PANTRY]
Kitchen limits (oven size, number of burners, fridge space, cooler, serving dishes): [KITCHEN]
My total food budget, and prices I already know from my store or receipts: [BUDGET AND PRICES]
Stores I plan to use and when I can shop: [SHOPPING]

Requirements:
1. Estimate quantities for each dish based on [GUESTS], using common rule of thumb portions, and show the rule you used so I can adjust it. Plan for modest leftovers, not huge waste.
2. Build one combined grocery list grouped by store section (produce, dairy, meat, pantry, frozen, drinks, disposables), subtracting what is in [PANTRY].
3. Mark items that affect [DIETARY NEEDS] and suggest how to keep allergens separate during cooking and serving.
4. Add a budget column using only [BUDGET AND PRICES]. Total what I know, list what still needs a price, and suggest swaps or cuts if I go over budget without dropping any dish I marked as a must.
5. Make a shopping schedule: what to buy early (shelf stable, frozen), what to buy 2 to 3 days before, and what to buy the day before. Remind me that a frozen turkey needs several days to thaw in the fridge and to check the safe thawing time for its weight on an official food safety source.
6. Flag any conflict with [KITCHEN], such as too many dishes needing the oven at once, and suggest make ahead or stovetop alternatives.
7. Write a short message I can send guests who offered to bring something, assigning dishes that fill gaps on my list.

Deliverables:
1. Quantity estimates with rules used
2. Combined grocery list by section
3. Allergy notes
4. Budget table and swaps
5. Shopping schedule
6. Kitchen conflict fixes
7. Guest dish assignment message