Happy feast of the Presentation of Mary! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Benjamin Lewis to discuss a 12th century Latin hymn about the Presentation, and Steve Ray to reflect more on its theological meaning. Other guests include Rita Heikenfeld to share more make-ahead recipes for Thanksgiving, Courtney Brown from Ruah Woods, and Gary Michuta from Hands On Apologetics. Plus news, weather, sports and a whole lot more…
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St. John Fisher’s prayer for bishops
Lord, according to Thy promise that the Gospel should be preached throughout the whole world, raise up men fit for such work. The Apostles were but soft and yielding clay till they were baked hard by the fire of the Holy Ghost. So, good Lord, do now in like manner with Thy Church militant, change and make the soft and slippery earth into hard stones. Set in Thy Church strong and mighty pillars that may suffer and endure great labors–watching, poverty, thirst, hunger, cold and heat–which also shall not fear the threatenings of princes, persecution, neither death, but always persuade and think with themselves to suffer with a good will, slanders, shame, and all kinds of torments, for the glory and laud of Thy Holy Name. By this manner, good Lord, the truth of Thy Gospel shall be preached throughout the world. Therefore, merciful Lord, exercise Thy mercy, show it indeed upon Thy Church. Amen.
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RECIPES FROM RITA
BASIC “IN OR OUT” STUFFING/DRESSING
Ingredients
2 small yellow onions diced
4 ribs celery diced
⅔ cup butter
Up to 1 ½ teaspoons poultry seasoning or ½ teaspoon ground sage
Salt and pepper
12 cups dry bread cubes
2 to 4 cups chicken or turkey broth
Palmful fresh parsley or a few shakes dried
1 tablespoon fresh herbs any combination of sage, thyme, or rosemary – if using rosemary cook with onion, celery and poultry seasoning – or 1 teaspoon dry herbs – no more than 1 tablespoon fresh or 1 teaspoon dry
Instructions
Preheat the oven to 350.
In a large skillet, melt the butter over medium heat. Add the onion, celery and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.
In a large bowl, combine the bread cubes, onion mixture, parsley and fresh herbs.
Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.
Bake 35 minutes, uncover and bake an additional 10 minutes.
Tips
Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. The bread should be measured after drying as you will lose about 20% volume once dried. If using purchased dried bread cubes, measure 12 cups of cubes.
Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days. Alternatively, place the bread in a single layer on a baking sheet and bake it at 300°F for 10 minutes or until dry. Cool before using.
*Broth: Add the broth a little bit at a time. If drying bread cubes at home, you may need closer to 2 to 3 cups depending on the type of bread. If using purchased dried cubes, you may need closer to 3 to 4 cups of broth. Add a little bit and let it rest for a few minutes, then add a little bit more as needed.
To Stuff Turkey: Stuffing must be cooled completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do not stuff the turkey ahead of time.
To Make Ahead: Prepare as directed without baking. Cover tightly and refrigerate for up to 48 hours.
To bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes of extra baking time if it’s still cold from the fridge).
SALTED HONEY BUTTER PARKER HOUSE ROLLS
Ingredients
Rolls
2-1/2 cups all-purpose flour plus more if needed
1 pkg rapid rise yeast
1/2 teaspoon salt
1 cup whole warm milk
3 tablespoons honey
4 tablespoons salted butter, room temperature
1 large egg, room temperature
Flaky sea salt – garnish
Honey butter
6 tablespoons salted butter, softened
3 tablespoons honey
Instructions
Rolls
Combine flour, yeast and salt in stand mixer bowl.
Add milk, honey, butter and egg.
Using dough hook, mix until flour is completely incorporated, about 5 minutes. If dough gets real sticky, add an additional 1/4 cup flour.
Cover and let sit at room temperature for 15 minutes or up to a few hours.
Meanwhile, make honey butter.
Honey butter
Combine butter and honey.
Preheat oven to 350 and spray 9×13 baking pan.
Lightly dust counter with flour. Turn out dough, punch down, and divide in half.
Roll each half to 12-inch square, about 1/4-inch thick.
Brush each square with honey butter, saving any leftover butter for serving. Cut each square into 6 strips.
Roll each strip into a coil and arrange seam side down in pan.
Cover, let rise for about 30 minutes, until puffy. Bake 18-25 minutes, until golden brown. Remove from oven and brush with rest of honey butter. Sprinkle a tiny bit of salt on rolls. Pull apart to serve.
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CYNDI MITCHELL’S STIR DOWN YEAST ROLLS
A tender, yet substantial roll! They are easy – no kneading or shaping and just the right size for a holiday dinner. I use a sprayed small ice cream scoop to scoop the dough out.
Ingredients
1 package active dry yeast
1 cup warm water, 105 -115 degrees
Couple pinches sugar PLUS 2 tablespoons sugar
1 teaspoon salt
1 large egg, lightly beaten
2 tablespoons shortening, room temperature (I used Crisco)
2-1/4 cups unbleached all-purpose flour
Instructions
1. Dissolve yeast in warm water with a couple pinches of sugar to feed the yeast. Yeast will foam up fairly quickly. Place in mixing bowl.
2. On low to medium speed, stir in salt, egg, shortening and 1 cup of flour. Beat until smooth.
3. Stir in rest of flour, on low to medium speed. Mixture will be sticky.
4. Let rise, covered, till doubled, 30 minutes.
5. Stir down, and fill greased cupcake tins. (I used melted butter). Mixture will still be sticky. Fill tins about 2/3 full. Let rise again in the tins till almost doubled. Dough will raise over the top of the tins somewhat. No need to cover. In my kitchen, this took 25 minutes.
6. Bake at 400 degrees for 15 minutes.
7. Brush with butter right away (optional but yummy).
8. Makes 12.
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Sally Read, author of The Mary Pages
