Talk about stuffing.
Before you start to whine about how much you have to cook for Thanksgiving meals or how full of leftovers your refrigerator will be after Thursday, be thankful you are not among those who cooking Thanksgiving dinner for Fort Lee personnel.
Before the day is over Thursday, some 10,000 soldiers and other military personnel who stayed on post for the holiday will have consumed more than 8½ tons of associated meat, seafood and poultry. And that does not even include the desserts and fruit that will be offered during the post’s annual feast on Thanksgiving afternoon.
On a military installation known for its culinary training and competitions, Fort Lee’s public-affairs office released data on how much food will be presented in its dining facilities. The traditional turkey will be the star of the day, and Fort Lee has 4,300 pounds of bird to feed their hungry guests. But chefs and servers also are expected to dole out:
3,300 pounds of prime rib; 1,900 pounds of baked ham; 1,600 pounds of glazed Cornish hens; 1,400 pounds of shrimp; 2,300 pounds of sweet potatoes; and 2,500 poiunds of cranberry sauce.That is a grand total of 17,300 pounds of entrees and vegetables
If that does not sound like enough, post bakers are expected to make and serve 475 assorted cakes and 525 different types of pies.
Assorted fresh fruits — all 10,000 pounds of them — will also be provided as well. The post did not release how many beverages will be provided, nor did it say how many people will be assigned to wash the dishes after dinner.
On the average, Fort Lee supports more than 90,000 solders, retirees, veterans, family members and civilian personnel throughout the year. Its economic impact on the area is an estimated $2.4 billion.
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© 2019 The Progress-Index
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