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Thanksgiving Preps Swing Into Full Gear

HOLYOKE, Mass (WGGB) — Turkeys by the hundreds, potatoes by the thousands. It’s crunch time for chefs across the area.

Delaney House and Log Cabin owner Mick Corduff has about 40 kitchen workers preparing.

After all, between two restaurants and a take home service, 3,000 customers are banking on a big meal.

“It’s divide and conquer. Some people get stuck with certain jobs they might not like,” Corduff said. “We peel probably around 500 lbs of onions, someone is doing a lot of crying about that one but it’s not too too bad.”

Commisary workers arrive at 5am and start plugging away at a 10 page preparation check list.

Of course some people love the excitement of cooking in their own kitchen, that’s why they come to Big E’s in Easthampton to buy their own bird.

Cashier Supervisor Ben Scott says he can see “do-it-yourself” cooks a mile away.

“Probably yelling at the cashier, running around,” Scott said. “If I see somebody running around I know they are stressing out pretty hardcore.”

Those who are friends with Corduff usually wind up calling him for last minute advice Thanksgiving Day.

“Whether it’s 2, 10, or a couple thousand, there’s still the same amount of pressure to impress everyone that’s coming over,” he said.

We caught Marla and Douglas Londraville of Easthampton debating the size of their turkey and revieiwing their own menu.

“I try to do different recipes every year,” Doug said. “And this year cornbread stuffing with figs, spiceey sausage and pecans.”

The Londraville’s are excited for a small family dinner, but what’s Corduff’s biggest tip?

“Don’t burn the turkey, definitely, and always have a few cocktails for later on. Goes well with the dessert.”

It is too late to order your take home meal because Thanksgiving is less than 48 hours away at this point, but they do have a few reservations both at the Delaney House and Log Cabin.

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