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  • All the Trimmings For Boise Rescue Mission's Thanksgiving Banquet

    Along with his students at the Centennial Job Corps in Nampa, Chef Jack D'Orazio cooks hundreds of turkeys, 5,000 beef tamales, a few tons of green beans, 40 industrial-sized pans of dressing and another 40 pans of homemade mashed potatoes.
      Topping it all off are eighty gallons of gravy. Dessert? Countless apple, blueberry, cherry and pumpkin pies plus a few dozen cakes.
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