Four 25-pound turkeys, four 15-pound hams, 70 pounds of mashed potatoes with gravy, three boxes of cornbread dressing, green beans with mushrooms, steamed corn, peas, glazed carrots, a salad bar, French onion soup and five different desserts, to include pumpkin pie, are on the menu this Thanksgiving.
For Thanksgiving next week, the Aragon Dining Facility staff is laying the groundwork for the annual meal by getting an early start on preparations.
The Air Force Services Agency has production logs that show a food’s popularity from past Thanksgivings that tell the DFAC staff what they should be serving that day, said Airman 1st Class Jennell Orsi, 21st Force Support Squadron store room manager.
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