It’s more than Thanksgiving community dinner tradition to this Glenmarian; it’s a sign of the kingdom of God. By Father Vic Subb
For the last 35 years I have had the joy of celebrating Thanksgiving with my parish: That is, I prepare a full turkey dinner for the people of my community. It started many years ago, when I was a novice in Gate City, in the mountains of Southwest Virginia. Fellow novice Jeff and I had an idea to have a community-wide Thanksgiving dinner, but how? We had no money, just a dream.
Miracles happen in the missions! A woman came by the rectory and said, “Can you guys use a turkey?” We told her, “Sure can!” In a few days others stopped by: “I have some potatoes, can you use them?” Then more food was given, and the first community Thanksgiving dinner in Gate City was born. We celebrated at the senior center.
That turkey day was glorious. Many people from all over the county came. We were entertained with live mountain music. There was plenty of food, stories, full stomachs, and smiles. My life as a turkey has begun, I thought with a smile.
Since then, each year that I have lived in a small-town Glenmary parish, Thanksgiving dinner has been a regular part of my ministry. The celebrations have always been a community outreach. In Crossett, Arkansas, we prepared meals for shut-ins, taking the place of Meals on Wheels for a day.
As the number of meals climbed to over 200, it became a great ecumenical outreach. The volunteers would come back to church after their deliveries and celebrate with a great meal surrounded by the stories of their visits. One of the meals that I prepared was delivered to a man who died that afternoon. People asked, “Could it have been the meal Father Vic prepared?” I hope not! I only heard that he died with a smile on his face.
My mission assignment in Swainsboro, Georgia, was a little different. It was more centered with invitations to the elderly or whoever needed a meal. We always had over 100. People would start asking in October if there was a turkey dinner to be offered that year.
Recipe for success
The menu was simple: The first turkey would go in the oven at 4:00 a.m. Four or five more turkeys would follow. Then came my famous dressing with potatoes.Oh, and can’t forget green bean casserole, more vegetables and, for Hispanic friends, rich mole! Others would bring food, but I did most of the cooking. It was my gift to the community.
In Lafayette,Tennessee, we would eat at my home. We had three shifts, serving at 12, 3 and 6. I never knew how many would come, so I would cook for over 100. With the new church we could all sit together. The hall would be filled with the homeless, migrant workers from the tobacco fields, people staying at local hotels as well as parish members. I always envision this to be like the heavenly banquet, all different types of people, all children of God united. Alleluia!
After each Thanksgiving I would say, “This is my last year!” It is hard work. But as the next year comes I start looking for good prices for turkeys at the local stores. People ask, “How do you make such delicious dinners?” My secret: First thaw out the turkey, wash it well, taking out the giblets inside the turkey, put the turkey in an oven baking bag, and then the oven.
It is very simple but people actually take notes. I believe that my dressing is the best, but people say, “What is this?” I tell them it’s “Yankee bread stuffing” with all types of seasonings. It is special—it actually grows overnight! I believe I could feed the world with my dressing.
The food is great sometimes, but the blessings as we all sit down together to give thanks to God is the great gift of this day. We sit as a community of care, the kingdom of God. Let’s do it again!
That’s why, even after swearing it off last year, I now continue the celebration in my current parish, now with the help of my parishioners at St. Joan of Arc, in Plymouth, North Carolina.
Glenmary Father Vic Subb is mission pastor in Washington County.
This article first appeared in the Winter 2024 issue of Glenmary Challenge.
