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Thanksgiving meal packages are ready to order

Pastry Chef Brady HollarSave some time and energy for Thanksgiving and help hunger relief groups.

UNT Dining Services is offering a Thanksgiving-to-go meal for $55 that can serve six to eight people. The meals will be available for pick-up Nov. 20 and Nov. 21, and 25 percent of the profits will go to the Stop Hunger Now campaign. Above, pastry chef Brady Hollar.

Dining Services is working with the department of Orientation and Transition Programs - Class Identity/Class Cause on the project.  

Customers can pick up their order at the University Union, Avesta Casual Dining, on the second floor. Pick up times are 10 a.m.-5 p.m. Nov. 20 and 2 p.m. Nov. 21.

To order, call 940-565-3804 or email

Dining Services is pre-selling a limited number of full meals, so the meals will be sold on a first come first serve basis. Customers who want sides and pies separate from the meals can pick those up for purchase at that same time – also first come first serve. 

The package includes:

  • Slow roasted or Cajun fried turkey, whole 10-12 pounds ($27.99 a la carte)
  • Homestyle mashed potatoes, two quarts ($7.99)
  • Country cornbread dressing, two quarts ($7.99)
  • Seasoned green beans, two quarts ($7.99)
  • Peppered gravy, one quart ($4.99)
  • Parker House yeast rolls, one dozen ($4.99)

Ten-inch pies, which are not included in the package, cost $8. They are:

  • Double crusted apple
  • Pumpkin
  • Pecan

Enter to win a pie by sending an email to InHouse with “Thanksgiving pie” in the subject line by 5 p.m. Nov. 14. The winner will be selected at random from all responses.

The two organizations also will sponsor a Thanksgiving bake sale benefitting Stop Hunger Now from 10 a.m. to 2 p.m. Nov. 19-21 at the University Union, in the courtyard across from the One O’Clock Lounge. Last year, more than $7,000 last year was raised from the bake sale.

The university will be closed Nov. 22-23 for the Thanksgiving holiday. Business operations and classes resume Nov. 26.

Above, pastry chef Brady Hollar.

Posted on: Mon 05 November 2012

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