• Black Twitter Icon
  • Black Facebook Icon
  • Black Pinterest Icon
  • Black YouTube Icon

Saints Feast Family
~Exploring Catholic Patron Saints of the Day & their Feasts (Catholic Cuisine)
(Find food, recipes, traditions, locations, relics, prayers, songs, book, movies, art, products, crafts & more!)

November 22 (movable) 


Thanksgiving

Thanksgiving is always celebrated on the fourth Thursday of November

Thanksgiving's Story

 

Thanksgiving Day is a public holiday celebrated on the fourth Thursday of November in the United States. It originated as a harvest festival. Thanksgiving has been celebrated nationally on and off since 1789, after Congress requested a proclamation by George Washington. It has been celebrated as a federal holiday every year since 1864, when, during the American Civil War, President Abraham Lincoln proclaimed a national day of "Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens," to be celebrated on the last Thursday in November. Together with Christmas and the New Year, Thanksgiving is a part of the broader fall/winter holiday season in the U.S.

The event that Americans commonly call the "First Thanksgiving" was celebrated by the Pilgrims after their first harvest in the New World in October 1621. This feast lasted three days, and—as accounted by attendee Edward Winslow—it was attended by 90 Native Americans and 53 Pilgrims. The New England colonists were accustomed to regularly celebrating "thanksgivings"—days of prayer thanking God for blessings such as military victory or the end of a drought.


https://en.wikipedia.org/wiki/Thanksgiving_(United_States)

 

 

 

Prayer:

 

Menu:

~Southern Thanksgiving Day Menu~ 

Shrimp Gumbo
Green Salad with Blue Cheese Dressing 
Roasted Turkey with Giblet Gravy
Cornbread Dressing
Cranberry Sauce
Southern Green Beans
Rosemary Roasted Potatoes 
Corn Bread


Desserts 
Pumpkin-Pecan Pie 
Bread Pudding with Bourbon Sauce
Apple Pie

 

Recipes:

Patricia's Cornbread Dressing
My mother's recipe that she designed for her mother

 

  • 3 Cups Corn Meal

  • 3 Cups Flour

  • Water 

  • 3-4 eggs 

  • 1-2 sticks of melted butter

  • 2 cup chopped onion

  • 2 cup chopped celery 

  • 2 cup chopped bell pepper

  • 1/4 cup Chopped fresh parsley 

  • salt, pepper, garlic granules and poultry seasoning

  • 1 whole chicken boiled and chopped 

  • chicken stock


Directions:

  1. When I first began making dressing, I made my corn bread as if I were going to serve
    it with a meal.  But, I discovered that I could put only the minimum ingredients and come out with an equally good dressing.   

  2. Mix the corn meal and flour together  then add enough water to make a thick pudding.  

  3. (If you want, you can add 3-4 eggs and 1-2 sticks of melted butter).  

  4. Then bake in a 400 degree oven until done and brown.   

  5. To save time, I prefer to make a rich cornbread with eggs and lots of butter.  

  6.  When bread is done, add 2 cup chopped onion, 2 cup chopped celery and 2 cup chopped bell pepper.  I also add chopped fresh parsley when I have it, approximately 1/4 cup.  

  7. Mix well.  

  8. Add salt, pepper, garlic granules and poultry seasoning.  (I sometimes/often add more of these vegetables.  What ever you like). 

  9. If you did not add butter at baking time, add melted butter here along with enough chicken broth to make every moist.  

  10. Also, add chopped chicken or turkey meat to dressing.  (Mine usually comes from boiling of the neck, gizzard, tail, heart, and or spare/odd pieces, to make the broth).  However, the more chicken you add the better the flavor.  I use at least a half chicken minced.  When it is chopped this fine it is not noticed in the dressing, and gives a rich flavor. 

  11. At this point, taste to check seasoning.  If you are using chicken base or chicken stock,  be careful not to over salt.  Over salting is very easy to do.  So, be careful.   

  12. Place in a baking dish, pour more broth or water on top and cover with aluminum foil.  

  13. Bake at 325 F until done.  (Remove foil the last part of baking to allow the dressing to brown).  (The reason for covering with foil is to allow the vegetables to steam and be come very tender). If you are running close on time, you can speed up the oven time by sautéing the vegetables.  You don’t need to cover with foil, because everything is already cooked.  You are just blending the flavors and browning.​

Old Dutch Apple Pie

 

26 cm Springform pan

For the Dough

  • 350 (280) grams of flour

  • 250 (200) grams of butter

  • 175 (140) grams of sugar

  • pinch of salt
     

For the Filling:

  • 6-7 (4) medium sized gold rhinos

  • 50 (40 - 60) grams of sugar

  • 2 (1 - 1.5) packet of vanilla sugar or 2 (1.5) teaspoon of cinnamon (sorry, well, I used both)

  • 50 (50) grams of raisins or 40 grams of peeled almonds

 

Directions:​
 

  1. Mix the flour, the sugar and the butter together with the salt. Leave it in the refrigerator for half an hour.

  2. Meanwhile you can make the filling. Actually, it's your intention to cut the apple into thin slices, but personally I like apple in the pie, or I like to taste the pieces of apple well. The mold was melted with butter and sprinkled with pan flour.

  3. Cover the mold with about two thirds of the dough. The rest is for the top.

  4. The filling is now in shape.

  5. Roll out the dough and cut strips of dough on the cake. You can cut this, use the pizza roar, but I would like to use a metal ruler, so the strips are perfectly straight.

  6. The strips confirm you on top of the cake in a diamond shape. This can be done by putting together the ropes, but you can also weave it.

  7. Mix a egg yolk with some water and sprinkle the cake.

  8. The cake is baked for 75 minutes and a moderately hot oven is in the book. This is about 165-170 degrees at my oven.

  9. Let the cake cool down in shape.

  10. After cooling, make the cake more beautiful and delicious by stirring a little water by stirring a few tablespoons of apricot jam to cover the cake.  http://www.carolabaktzoethoudertjes.nl/2014/01/appeltaart-html/