Here we are heading into turkey month already. Hoover students probably aren't thinking about the beautiful, stuffed bird traditionally served on a platter at the family Thanksgiving table though. No, they're thinking Turkey Gravy Day. On the cafeteria lunch menu only twice a year (always in November), Turkey Gravy is a simple mixture of shredded turkey and gravy, served over mashed potatoes.
Those outside the halls of Hoover High School probably find it hard to believe that the students' reaction to this lunch menu item is so enthusiastic. It's almost the equivalent of putting cat nip in front of your cat - they go crazy for the stuff! “They can't wait for it, it's really become a favorite,” said head cook Martha Swallid. She doesn't know where the recipe came from, but they've been using it since she started working in the high school cafeteria 24 years ago. “It's always been popular, but it seems to have really become a hit since we moved to the new high school.” To make Turkey Gravy, the cafeteria staff uses 90 to 100 pounds shredded turkey.
It's become a Hoover tradition to allow seniors the privilege of getting to the cafeteria five minutes before the underclassmen so they can line up to enjoy the first bites of their favorite lunch.
Last spring on Turkey Gravy Day, disaster struck when a fire extinguisher in the cafeteria exploded, ruining the much-anticipated lunch. School administrators had to make a run for the Taco Bell border to feed the students. Was the Class of 2006 forced to graduate without a final Turkey Gravy Day send off? Of course not. “We rescheduled it because we knew how much they were looking forward to it,” Swallid said.

TURKEY GRAVY

¾ of 8 oz. jar of chicken base (found in grocery store)
2 lbs. margarine
9 cups flour
2 cups corn starch
hot water
10 lbs. shredded turkey
parsley
pepper

Using a five gallon stock pan, melt the chicken base and the margarine, stirring constantly to make a roux. Add the flour and corn starch, continue to stir constantly. Slowly add hot water until the pan is half full. Stir until slightly thick.
Add the shredded turkey. Season with parsley and pepper to taste. (Salt is not added because the chicken base has a high sodium content.) Serve over mashed potatoes.