ANDERSON — Thanksgiving dinner is usually a major undertaking, even for the most seasoned chef. So to speak.

Consider, though, a sumptuous meal of turkey and ham, with potatoes, green bean casserole, the works. For more than 700 diners.

It happens tonight at the Olt Student Center at Anderson University, a week before students leave for their own Thanksgivings.

Coordinating the event are Steven May, director and chef of the AU Dining Services, and Maureen Pothuisje, production manager.

The two spoke this week about the annual holiday buffet, explaining that the logistics for such a feast dictate beginning early. A year early.

“Maureen came and knocked on my door about a month ago and brought it up,” May said, almost begrudgingly but with a chuckle.

“Basically, we have planned almost a year in advance what we’re going to do,” Pothuisje said from the AU kitchens.

“Since we do it every year,” May added, “we kind of look when we get done with it and see how it went and keep notes each year. And we adjust it.”

The basics remain — meat and potatoes — but side dishes are eligible for adjustment, even replacement.

Actual, hands-on preparation begins with ordering supplies: 54 quarts of French-cut green beans, 120 pounds of corn, gallon upon gallon of mix-to-makegravy, plus 24 turkey breasts, 10 pounds each, and 12 smoked hams, 10-12 pounds each, along with varying poundage of rolls, cranberries, sweet potatoes and three kinds of pie.

“We use the turkey breasts, and not the precooked,” Pothuisje said. “We buy them frozen. They’ve been sitting in our walk-in cooler for a week now, and they’re still not thawed.”

Then executing the event takes two days of coordination, then a full eight-hour shift to prepare, all the week before Thanksgiving.

“We want to make sure as many of them that can, come to it,” Pothuisje said.

The meal is not the only extravagance, as the tables are dressed up in linens and napkins, with centerpieces on each table.

And for those growing hungry right now, no, walk-ins are not admitted.

“We might want to mention that,” May said, laughing. “So we don’t have people showing up.”

For an institution with an admittedly spiritual foundation, such an evening obviously carries a bit more meaning for those involved.

“It’s a pretty big night for us,” May said. “And I think a lot of them appreciate it.”

“I think they appreciate the upscale atmosphere, too,” Pothuisje added.

“It’s something different,” May said. “And we get a lot of thanks afterwards.”

Contact Rodney Richey, 640-4861, rodney.richey@heraldbulletin.com.



AU Thanksgiving Dinner

Salad

* Traditional Caesar Salad

* Hawaiian Delight Salad

* Fresh Broccoli Salad

Entrée

* Roasted Turkey

* Ham with Orange Glaze

Sides

* Twice Baked Mashed Potatoes with Gravy

* Sweet Potato Crunch

* Cornbread Stuffing

* Buttered Corn

* Green Bean Casserole

* Fresh Cranberry Relish

* Warm Dinner Rolls with Honey Butter

Desserts

* Pumpkin Pie

* Pecan Pie

* Fruit of the Forest Pie



Broccoli Salad

2 pounds broccoli florets

2 cups mayonnaise

1 pound red onion, sliced thin

2 tbsp. vinegar

1 cup raisins or dried cranberries

2 tbsp. sugar



Mix all ingredients well, then let set in refrigerator until chilled. Makes 10 to 12 servings



Green Bean Casserole

1 No. 10 can French cut green beans

1/4 cup chopped onions

14 oz. mushroom pieces (drained)

2 No. 5 cans mushroom soup

1/4 cup mustard

1 1/2 cups Durkee Fried Onions



Saute onions, then add remaining ingredients, (except fried onions). Pour into a baking dish, sprinkle with fried onions. Bake for 25-30 minutes at 400 degrees.



Sweet Potato Crunch

1 No. 10 can sweet

potatoes

1 pound margarine

1 cup heavy cream

1 tbsp. cinnamon

Whip together, then place in baking dish.



Topping

1 cup pecans

1 cup brown sugar

1 cup coconut

1 cup margarine



Mix dry ingredients together, melt margarine, pour over dry ingredients and mix well. Sprinkle on top of potato mixture. Cover with foil and bake at 350 degrees until temperature reaches 150 degrees, remove foil and brown. Makes 20-25 servings.