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Thanksgiving season is every season for Christians. In fact, the word eucharist comes from the Greek word for “thanksgiving.” In these weeks leading to the Thanksgiving holiday in the United States, enjoy our special feature on some Thanksgiving themes. In this installment, we talk to Amy Heyd, author of "Saints at the Dinner Table."

Special Features
Saints at the Dinner Table


Looking for saints who shared her love of cooking, Amy Heyd discovered several, such as Sts. Margaret and Christine, whom she would like to invite to her house. She writes:
"I realize now more than ever that when I pray to a saint, I need to have some connection with that saint. Because I am a mother of three children and enjoy cooking for my family as well as friends, I thought I would research saints who shared my interest in food and caretaking." (Click here to read the whole article.)


Amy Heyd talks with AmericanCatholic.org about Thanksgiving, food and family gatherings


Why are food and faith so closely linked? Both our body and soul need nourishment. God provides food to nourish our bodies and opportunities for prayer and service to nourish our souls.

What do you, personally, get out of cooking? For me, cooking is a release. It calms me when things feel out of control. If I can control what comes out of the oven it makes it easier for me to give God control of the rest.

Does your family have any Thanksgiving traditions? We move to the living room after dinner and team up to play a mean game of Trivial Pursuit.

What is your favorite Thanksgiving recipe? Definitely my grandmother’s German Sausage dressing. The recipe only calls for five ingredients, but wow, when those ingredients combine together it makes my taste buds shout for joy.

What are you thankful for?
I have been very blessed with a terrific family and great friends.

I don’t like cranberry sauce. Other traditional Thanksgiving sides get old. What other options do I have?
Thanksgiving is so steeped with food traditions you run the risk of starting a riot if you don’t serve the old standbys. Sometimes it is a good idea to try a new twist on an old favorite. I hate cranberry jelly that comes out of a can, but my mom used to make a cranberry relish that was fantastic. The sweet and tart relish is a nice light accent against the heavy Thanksgiving dinner.

What saints—if any—come to mind for you this holiday? St. Francis Xavier is the patron saint of Missionaries. Just like the pilgrims, he spent his life in new lands living in difficult conditions.

Pumpkin pie is a mainstay at Thanksgiving but it can be overplayed. What other desserts do you recommend? My husband is not a huge fan of pumpkin pie, (truth be told, I am not either) so, one year I made a Chocolate Pecan Pie recipe I found in a Pillsbury circular. We loved it! Now every year my husband asks for that pie.

 Do you encourage families to cook together? Why? I encourage spending time with your family. Cooking can be a great way to do that. When my children were younger, we cooked together all of the time. Now that they are older we don’t cook together as much. When we do, the kids usually have some friends over to participate. It has been a great way to spend time with my kids and get to know their friends better.

Any quick-and-easy recipes you’d like to share?
 
Gee’s German Sausage Dressing
3 (24 oz.) packages of Pepperidge Farm white bread
1 (1 lb.) package of mild pork sausage (not sage flavored)
1 ½ cups chopped yellow onion
2 ribs of celery, chopped
1 (49 oz.) can chicken broth
 
Cut the bread into dice size pieces. Ideally the bread should sit out on a cookie sheet overnight to dry out a bit. I don’t always plan that far ahead.  It works fine to cut the bread and then place it into a very large soup pot or bowl. In a large skillet, break up the sausage and cook for 5 – 7 minutes over medium heat until the sausage is fully cooked.  Remove the sausage from the skillet and drain on paper towel. Remove most of the grease from the pan leaving just a little. With the sausage out of the skillet, place the onions and celery in the skillet and cook over medium heat until the onions become soft and translucent. Sprinkle the onions and celery over the bread cubes. Sprinkle the cooked sausage over the bread mixture and stir together. Slowly pour one third of the can of chicken broth over the bread mixture and fully combine. Add the second third (that sounds funny, doesn’t it) of the chicken broth and fully combine.  Spoon the mixture into a 9 x 13 pan. Once the mixture is evenly distributed, pour the final third of the chicken broth over the bread mixture. At this point the dressing can be refrigerated overnight if you desire. Bake the dressing in a 350° oven for 30 minutes.
 
Cranberry relish
 
1 seedless orange
1 (12 oz.) bag cranberries
1 cup sugar
 
Zest the orange and place the zest(the very outer orange part of the orange’s peel) into a food processor.  Remove the bitter pith(the white part of the orange peel) of the orange and then cut the orange into quarters and place into the food processor.  Add the cranberries and the sugar to the food processor and pulse for about one minute.  The cranberries should be processed into small rice size pieces.  Do not pulse into a liquid.  Cover the relish and refrigerate for 24 hours to let the flavors blend.  (This is great because when you are making a Thanksgiving meal the last thing you want to make is one more dish that has to be assembled at the last minute!!)  The relish will last in the refrigerator for two weeks.







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All Saints: The earliest certain observance of a feast in honor of all the saints is an early fourth-century commemoration of "all the martyrs." In the early seventh century, after successive waves of invaders plundered the catacombs, Pope Boniface IV gathered up some 28 wagonloads of bones and reinterred them beneath the Pantheon, a Roman temple dedicated to all the gods. The pope rededicated the shrine as a Christian church. According to Venerable Bede, the pope intended "that the memory of all the saints might in the future be honored in the place which had formerly been dedicated to the worship not of gods but of demons" (<i>On the Calculation of Time</i>). 
<p>But the rededication of the Pantheon, like the earlier commemoration of all the martyrs, occurred in May. Many Eastern Churches still honor all the saints in the spring, either during the Easter season or immediately after Pentecost. </p><p>How the Western Church came to celebrate this feast, now recognized as a solemnity, in November is a puzzle to historians. The Anglo-Saxon theologian Alcuin observed the feast on November 1 in 800, as did his friend Arno, Bishop of Salzburg. Rome finally adopted that date in the ninth century.</p> American Catholic Blog Touch can be an act of kindness when someone is dying. If you visit a sick person and find that you are at a loss for words, reach out and touch her hand.


 
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Peace and Good
"A practical and appealing guide to the Poor Man of Assisi." —Margaret Carney, O.S.F., president, St. Bonaventure University
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What changed to make a rebellious, reveling young man become the most popular saint in history?
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"Valuable and inspiring wisdom for everyone." —Ralph Martin, S.T.D., author, The Legacy of the New Evangelization
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"Padovano's presentation of Thomas Merton is second to none." —Paul M. Pearson, director, Thomas Merton Center
When the Church Was Young
Be inspired and challenged by the lives and insights of the Church's early, important teachers.



 
CATHOLIC GREETINGS
All Saints Day
The Church rejoices today in gratitude for all the faithful in heaven and on earth!
All Hallows' Eve
Christians can celebrate Halloween because we believe that good will always triumph over evil.
Congratulations
Share the joy of a special occasion by sending a Catholic Greetings e-card!
Halloween
Welcome Friday evening's goblins with treats and blessings!
St. Jude
Countless generations of Catholics have brought their prayers and their tears to this patron of hopeless causes.


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