When you’re serving this many people, you have to stagger the meals.
Soldiers of the 1st Battalion, 34th Infantry Regiment, at Columbia’s Fort Jackson Army training base, ate early, enjoying Thanksgiving on Wednesday before traveling back to their families for the holiday. Other will enjoy their meals on Thursday.
In keeping with tradition, as the soldiers passed through the serving line, they were served by commanders, their staffs and senior non-commissioned officers of each company.
This year’s menu included 740 lbs. of whole turkey, 1,275 lbs. of ham, 565 lbs. of beef, 1,146 lbs. of shrimp, 798 assorted pies, 752 cakes, and eggnog, cornbread dressing, savory bread dressing, giblet gravy, cranberry sauce, mashed potatoes, herbed baby carrots, seasoned broccoli, green beans and mushroom casserole, potato salad, macaroni salad, garden vegetable salad as well as assorted pastries, fresh fruits and mixed nuts.