Capuchin Soup Kitchen catering offers Thanksgiving dinners - DC News FOX 5 DC WTTG

Capuchin Soup Kitchen catering offers ready-to-serve Thanksgiving dinners

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(WJBK) -

The Capuchin Soup Kitchen catering now offers delicious turkey dinners for home Thanksgiving celebrations.

Chef Alison Costello is roasting fresh, succulent 8-10 pound turkeys with all the holiday home-made fixings. Using local food and fresh produce, the holiday meal will serve 8-10 and includes:

  • Fresh Roasted Turkey (Free range turkey is available for an extra fee)
  • 2 qts. traditional dressing with locally grown sage
  • 1 qt. real mashed potatoes
  • 1 qt. gravy
  • 1 pint housemade orange & cranberry relish
  • 1 dozen On the Rise Bakery rolls
  • 2 fresh pies (choice: Pumpkin, Apple, or Sweet Potato)
  • 1 pint real whipped cream

The meal costs $79.99 with proceeds going to the Capuchin Soup Kitchen. Order deadline is Thursday, November 21 at noon. Order your Thanksgiving meal by emailing Costello at acostello@cskdetroit.org or 313.579.2100, ext. 205.

Squash Gratin with Blue Cheese & Sage

Ingredients:
5 cups cubed, peeled hubbard squash
½ cup bread crumbs
4 tsp. olive oil
2  cups thin sliced onion
1-2 Tbs. Chopped sage & thyme
½ tsp sea salt
¼-1/2 tsp fresh black pepper
½ cup or so crumbled blue cheese (I like Salemville Amish Gorgonzola or Maytag Blue)

Serves 6-8

Method:
Heat oven to 400 F
Steam squash till tender.
Mix breadcrumbs w/ 2 tsp. oil.
Sauté onions in the rest of the oil until translucent. Put in bowl w/squash, sage, salt and pepper. Gently combine.
Lightly grease baking dish, pour mixture in. Bake at 400 F for 20 minutes or so, crumble cheese on top, then sprinkle bread crumbs on top. Bake until cheese melts and crumb (gratin ) topping is light golden.

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