Hours

Thanksgiving Holiday Dinners

Thanksgiving Holiday Dinners

The ordering window for Thanksgiving Dinners is now closed. 

 

Thank you for your patronage and have a blessed Thanksgiving!

Please see the links below for reheating instructions – 

Let us help you this season by cooking Thanksgiving for you! Choose from one of our 3 Dinner options below, or order A la Carte for your special day.

Orders for Cakes, Pies, and other baked items are also being taken from October 19 – November 20.

Click Here to See the Thanksgiving Dinner Brochure!

REHEATING INSTRUCTIONS ARE BELOW

Thank you!


Dinner #1 – $72.00

Dinner #1 – $72.00

  • Serves approximately 6 people
  • 2 1/2 lbs. Ham or 2 1/2 lbs. Turkey
  • 1 Quart Mashed Potatoes or Sweet Potato Casserole (Contains nuts)
  • 1 Quart Gravy
  • 1 Quart Green Beans or Corn
  • 1 Quart Stuffing
  • 1 Dozen Dinner Rolls (White or Wheat)
  • 1 Pint Cranberry Salad
  • 1 Freshly Baked Pie of your choice (Mixed Berry & Pecan add $2.50 each)

Heating Instructions:

  Turkey – Dinner #1

  Ham – Dinner #1

Dinner #2 – $135.00

Dinner #2 – $135.00

  • Serves approximately 12 people
  • One-Half Ham (5 lbs.) or 5 lbs. Turkey
  • 1 Half Gallon Mashed Potatoes or Sweet Potato Casserole (Contains nuts)
  • 1 Quart Gravy
  • 2 Quarts Green Beans or Corn
  • 1/2 Gallon Stuffing
  • 2 Dozen Dinner Rolls (White or Wheat)
  • 1 Quart Cranberry Salad
  • 2 Freshly Baked Pies of your choice (Mixed Berry & Pecan add $2.50 each)

Heating Instructions:

  Turkey – Dinner #2

  Ham – Dinner #2

Dinner #3 – $265.00

Dinner #3 – $265.00

  • Serves approximately 24 people
  • Your Choice of 10 lbs. of Ham and/or Turkey
  • 2 Half Gallons Mashed Potatoes or Sweet Potato Casserole (Contains nuts)
  • 2 Quarts Gravy
  • 4 Quarts Green Beans or Corn
  • 2 Half Gallons Stuffing
  • 4 Dozen Dinner Rolls (White or Wheat)
  • 2 Quarts Cranberry Salad
  • 4 Freshly Baked Pies of your choice (Mixed Berry & Pecan add $2.50 each)

Heating Instructions:

  All Meats – Dinner #3

  Whole Ham – Dinner #3


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