McAlester News-Capital, McAlester, OK

November 22, 2012

Cooks work with mass quantities for Thanksgiving at JBCC, OSP

By James Beaty
Staff Writer

McALESTER — Cooks at Oklahoma State Penitentiary and the Jackie Brannon Correctional Center in McAlester have been busy preparing massive quantities of food to serve inmates on Thanksgiving Day.

At the Jackie Brannon Correctional Center, cooks were preparing food for 750 inmates under the supervision of Food Service Manager II Tammy Trouche.

“We’re going to prepare 750 whole wheat hot rolls,” said Trouche, but that’s only the beginning.

Cooks at JBCC were also preparing 30 turkeys, along with 30 pans of dressing.

“That’s easily 400 pounds, “Trouche said, after quickly working out how much dressing 30 pans will hold.

Next on the menu is mashed potatoes — lots of them.

“We’re going to do about 1,500 pounds of mashed potatoes,” Trouche said.

Also on the menu — 30 pounds of giblet gravy, said Trouche, who worked out the number in pounds, not gallons.

JBCC inmates are also getting something special in the Thanksgiving menu department  this year — corn on the cob.

“We’ll have 750 ears,” Trouche said.

Add 210 pounds of green beans, and JBCC’s Thanksgiving Day menu is nearly complete.

“We’ll have 22 sweet potato pies and 22 fruit cobblers,” Trouche said. That works out to 800 servings each, she said.

Oh yes, include 60 pounds of cranberry sauce in the fare.

“We’ll also do about 60 gallons of iced tea,” Trouche said.

Trouche is getting some help, with five staff members and 45 inmates working to help prepare the holiday meal.

At the maximum security OSP, cooks were preparing a Thanksgiving dinner for 800, according Bob Compton, who oversees the preparations,

Twelve offenders worked to prepare the meal, which begins with 43 turkeys.

Also on the menu is 500 pounds of mashed potatoes, along with 60 pounds of giblet gravy. The menu includes 70 pounds of green beans, which will go into the making of a green bean casserole.

Everyone served will also get four ounces of dressing,  and a fresh-baked dinner roll, along with cranberry sauce.

For dessert: pumpkin pie, with a whipped cream topping; five ounces of banana pudding, and 16 ounces of tea for each inmate.

Contact James Beaty at