Concessions crews at AT&T Stadium are preparing for more than 90,000 fans Thursday. The Dallas Cowboys host the Washington Commanders.
"For some fans, this is their tradition, just to come to the game every year," says Legends Concessions Chef Heather Fuller. "We are part of their yearly tradition. They might not do a family Thanksgiving at home. This is their Thanksgiving."
This year, some concessions stands will feature a couple new items:
The Thanksgiving Roll
Savory herb dressing, green beans, sweet potatoes, cranberry sauce and house pecan-and-hickory smoked turkey bundled and fried in a crispy delicious egg roll wrap. Served with turkey gravy for dipping.
The Thanksgiving Sandwich
Famous Cowboys Mac n Cheese, cranberry sauce, house pecan-and-hickory smoked turkey, savory herb dressing, green beans and turkey gravy on a large brioche bun.
Fuller says they start planning for the Thanksgiving game before the season starts.
"We're meeting with our vendors just to make sure we have our product secured," she says. "As you can imagine, it's a lot of product. It takes a bit to source that and make sure we have that available."
The Thanksgiving Sandwich is actually returning after several years off the menu.
"We got feedback from the fans. 'What happened to the big sandwich? What happened to the big sandwich?'" says Director of Food & Beverage George Wasai. "It's back now. Enjoy."
Legends says it will be ready Thursday with:
16,320 pounds of famous Cowboys Mac n Cheese 5,410 pounds of Ham 212 Gallons of heavy whipping cream for dessert toppings 252 Gallons of cranberry sauce 2,680 pounds of yukon gold potatoes 13,515 pounds of turkey 5,130 pounds of cornbread for dressing 310 Gallons of gravy425 pounds of pecans for scratch-baked pies 830 pounds of fresh green beans for signature bowls and hand pies 970 pounds of pumpkin for scratch made pies 2,340 pounds of sweet potatoes 260 pounds of greens for salads and sides including special produce from WE Over Me Farm at Paul Quinn College
"We cannot execute without the data," says Executive Chef Marcelo Vasquez. "The forecast is so important. We have to do those numbers to accomplish the whole building. We can look at the vendors to make sure we've got the best quality, it's available when we need it, then we start putting logistics together."
This year, they have prepared an additional 1,815 pounds of turkey, 1,160 pounds of ham and 5,420 pounds of Cowboys Mac n Cheese than in 2022.
"It's very important. We have three years of historical data. That's what we go by. What sells well, what moves, what didn't move?" Wasai says.
"I put it this way: We count every single body in the building to forecast what we think is going to sell," Vasquez says.
The Legends staff also works with "WE Over Me Farm" at Paul Quinn College, buying lettuce and other vegetables grown on the college's former football field. Wasai went to Paul Quinn College and says they work with students to plant produce in the spring. He says they buy between ten and 15 percent of what they grow.
"That has been a passion of mine for a while," he says. "It is encouraging when you go on campus and watch young guys on the farm taking it seriously. We work very closely with them."
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