Detroit Lions Thanksgiving game day food: 1,000 turkey legs, 1,100 pounds of stuffing

Detroit Free Press

The Detroit Lions playing on Thanksgiving Day is a long-standing tradition that started in 1934.

As in previous years, fans at Ford Field will be able to nosh on a feast of traditional Thanksgiving fixings while the Lions host the Chicago Bears.

The chefs at Levy, the food and beverage provider for Ford Field, shared what they’ve cooked up for the Lions’ annual Thanksgiving Day game.

While regular game day offerings will be available, Thanksgiving-related food, including the popular turkey leg, and beverage specials will be available.

More: 10 common questions about Thanksgiving cooking answered

More: Here’s why you should brine your turkey

Here’s what fans can expect:

General concessions

Turkey leg:  This is a Thanksgiving Day staple at Ford Field Thanksgiving. The turkey leg is served with stuffing and cranberry barbecue sauce. You will find it at concessions throughout the concourse.

Loaded sweet potato:  This classic dish is served with marshmallow candied pecans. You can also request it topped with shredded turkey. You will find it at concessions throughout the Bud Light Party Zone.

Bourbon spiked cider: This cocktail is served garnished with a cinnamon stick and apple slice. It’s served at all the Coppercraft bar locations throughout the general concessions and in the premium club bars.

Premium clubs and suite offerings

Loge boxes: A selection of Thanksgiving menu items will be available along with a complimentary Cider Mimosa and custom locally-baked turkey-shaped cookies.

Terrace suites: A Thanksgiving-themed brunch with various favorites is available along with a complimentary mimosa bar.

Miller Lite Taproom: Thanksgiving-themed food stations with a complimentary beer tasting before kickoff.

Suites: Thanksgiving-themed suite package with locally-baked turkey-shaped cookies served to guests.

Ford Field expects to serve:

1,300 pounds of turkey

1,000 turkey legs

2,500 slices of pie

75 gallons of gravy

35 gallons of cranberry sauce

25 gallons of cranberry BBQ sauce

2,000 pounds of mashed potatoes

400 pounds of green beans

300 pounds of corn on the cob

1,100 pounds of stuffing

Contact Detroit Free Press food writer Sue Selasky and send food and restaurant news to: 313-222-6872 or Follow @SusanMariecooks on Twitter.

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