Everyone has a favorite Thanksgiving food, even clergy and religious throughout the diocese. For those looking for a new addition to their Thanksgiving dinners, consider a recipe or two shared by diocesan priests and religious sisters.
Dede and Peggy’s Green Bean Casserole
From: Fr. James R. Joseph, parochial vicar of St. Leo the Great Church in Fairfax
According to Father Joseph, “This is the casserole my great grandmother (Dede) and grandmother (Peggy) used to make.”
Ingredients
1 pound ground beef, cooked and drained
5 medium potatoes, cooked and mashed with butter and milk
1-2 cans cream of mushroom soup (no added water)
1 bag frozen French-cut string beans
1 can French’s crispy fried onions
Directions
- Preheat oven to 350 (degrees, chk AP style for help with recipes) F
- In a 9×12 in. casserole dish, layer the green beans, ground beef and cream of mushroom soup
- Spread the mashed potatoes on top and sprinkle with crispy onions.
- Bake at 350 for 30-45 minutes until it bubbles around the edges or is heated through.
Thanksgiving Cranberry Cornbread
From: Benedictine Sisters of Virginia
“Thanksgiving at the monastery is very much a welcoming affair,” said Benedictine Sister Joanna Burley. “Our Rule of St. Benedict states that, ‘A monastery is never without guests,’ and that ‘All guests are to be welcomed as Christ.’
“We begin by welcoming all who wish to attend a Thanksgiving Liturgy at our monastery at 9 a.m. Later, friends and family gather to join us for a Thanksgiving meal. Our Table Prayer includes beautiful reflections on the gifts which God has bestowed upon us, ending with our desire that ‘our lives be a witness to your loving kindness, so that all praise and glory be yours, Lord God, now and forever.’ ”
Ingredients
1 ½ cups of butter, softened
3 cups sugar
6 eggs
4 ½ cups all-purpose flour
3 cups cornmeal
6 teaspoons baking powder
1 ½ teaspoons salt
4 ½ cups buttermilk
3 cups cranberries, halved
Directions
- In a bowl, cream butter and sugar until light and fluffy. Add eggs; mix well. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries.
- Divide into 3 or 4 parts and transfer each to a greased 9-inch square (3) or round (4) baking pan. Bake at 375 F for 40-45 minutes or until toothpick inserted near center comes out clean. Serve warm.
Deep-fried turkey
From: Fr. Christopher J. Pollard, pastor of St. John the Beloved in McLean
According to Father Pollard, “Mom grew up in Germany, where eating turkey is not a thing … In 2006 or 2007, Mom surprised me with the news that she had purchased a turkey. To save her from having to cook the beast, I purchased a deep fryer, and the rest is history. We have had deep fried turkey ever since.”
Ingredients and Supplies
1 turkey, completely thawed
Trader Joe’s “Jalapeño Sauce”
McCormick “Montreal Chicken” seasoning
Backyard deep fryer
Turkey injector
Directions
- Ensure that the turkey is completely thawed (which is one of several keys to avoiding the deep fryer exploding into a fire ball) and patted dry.
- Use the turkey injector to inject the turkey with jalepeño sauce. Rub the turkey with the chicken seasoning.
- Lower the turkey into peanut oil heated to 350 F (175 C) and deep fry for three minutes per pound.
Pollard Thanksgiving Stuffing
From: Fr. Christopher J. Pollard, pastor of St. John the Beloved in McLean
“This is the oldest and most important recipe in Pollard Thanksgiving history,” Father Pollard said. “We always would have chicken baked underneath this amazing pork stuffing.”
Ingredients
2 pounds ground beef
2 pounds pork sausage (savory sage)
1 1/3 bags seasoned breadcrumbs
2 large onions, finely chopped
1 big bunch of parsley
2 boxes long grain and wild rice
7 cups of chicken broth
1 heaping teaspoon of thyme
1 teaspoon allspice
1 teaspoon marjoram
Salt and pepper, to taste
Directions
1. Lightly brown the pork sausage while chopping finely. Then, in the same pan, lightly brown the ground beef and add a little bit of salt and pepper.
2. Combine all ingredients and mix well. Fill buttered baking dishes with the mixture just below the brim.
3. Bake at 350 F on the center rack, covered loosely with foil, for 50 minutes.
4. Make sure the rice is really moist when done.
Miraculous Apple Pie
From: Msgr. William P. Saunders, pastor of St. Agnes Church in Arlington
Pie Crust Ingredients (you must make your own pie crust, or you are guilty of heresy, according to Msgr. Saunders)
3 cups white flour
1 cup shortening
Salt
Ice water
Directions
Sift 3 cups of flour and add a pinch of salt. Cut into the flour 1 cup of shortening. The mixture should form small beads. Add about 7 tablespoons of ice water (add more as needed) so that the pastry forms a ball. The pastry should not be wet; add only enough water for the pastry to stick together. Place the pastry in the refrigerator until it is time to roll it.
Filling Ingredients
About 10 nice-sized apples (I prefer Braeburn or Rome)
1 teaspoon lemon juice
2/3 cup sugar
Cinnamon
Nutmeg
2 ½ tablespoons cornstarch
½ stick butter
Directions
- Peel the apples and make thin slices, about 1/8 inch thick (cubing is for pagans). When finished, sprinkle with just a touch of lemon juice, cover with plastic wrap, and place to the side.
- Measure the sugar Stir in cinnamon and nutmeg, so that there is an even presence throughout the sugar and a wonderful smell.
- Take the pastry from the refrigerator. Take two-thirds and place the remainder back in the refrigerator. Roll out the pastry between wax paper and plastic wrap to form a circle. The circle has to be big enough to fit into a glass 10-inch pie plate. Place pastry in the pie plate and trim edges leaving a slight overhang.
- Stack the apples nearly on top of the pastry. Once there is a nice layer of apples, sprinkle some of the sugar mixture on the apples. Then sprinkle about a 1/2 tablespoon of cornstarch. Repeat this about 3-4 times until there is a mount of apples in the center. Sprinkle the remaining sugar on top, sprinkle some cornstarch, and then finally, dot the top with some butter.
- Roll out the pastry for the top of the pie. Place the top pastry over the apples, cut the excess pastry, and then pinch together the bottom and upper edges to seal the pie.
- With a big fork with sharp tines, place some holes on top to allow the steam to escape. I usually start by making a cross from end to end, and then in each quadrant, a heart for the Sacred Heart, an M for Mary, a J for Joseph, and a smaller cross. A few holes near the edges helps.
- Bake the pie at 400 F. If the edges get too brown, cover them with aluminum foil for about 40 minutes into the baking. The pie is done when juices have started to bubble up; however, bake the pie for at least one hour.
- When finished, take the pie out and let it cool. Smell the pie, listen to the insides bubbling, and say a big, “Thank you, Jesus.”
“I’m going to go to my mother’s for Thanksgiving in Springfield — she is 98 years old,” Msgr. Saunders said. “Once again, I’m going to cook Thanksgiving dinner. My brother and niece are going to come, and perhaps another friend.”
