Saturday of the second week of Advent

cross

Daily Prayer

Jesus,
in the darkness of these Advent nights
let me be guided by the light of your word.
Give me the humility to be led by you
and the wisdom to learn from you.
I feel your light in my life
and in the world.
I am grateful for the Savior who awaits us,
and eagerly await the time of rejoicing.
Let me look forward in hope
and turn to you with great trust,
knowing you will guide my steps
along the unknown path of this day.

May the Lord bless us,
protect us from all evil
and bring us to everlasting life.

Amen.

SOURCE: Creighton University Online Ministries

snowflake

Reflection

Today we hear about the Prophet Elijah whos words “were as a flaming furnace”. May we take firey Elijah as inspiration for our own faith lives.

gingerbread man

Misc Activity - Food, Drink, etc.

Southern Advent stuffing (Oysters Rockefeller Sourdough Stuffing)

Have you ever been to the South for Advent or during the holidays? If you’re fortunate, you’ve experienced this and enjoyed some of the dishes that have made Southern cooking a tradition in many southern and non-southern homes during the holidays. 

Directions:

  • Prep Time: 35 minutes
  • Bake Time: 45 minutes
  • Start-to-Finish: 1 hour 15 minutes

You Will Need

  • 20 ounces (2 boxes) frozen chopped spinach, thawed and drained 
  • 4 slices bacon, diced
  • 1 cup shallots (7 – 8), finely chopped
  • 3 garlic cloves, minced
  • ¼ cup anise-flavored liqueur (like Pernod)
  • 2 teaspoons crushed dried chervil (French parsley)
  • 10 cups dry sourdough bread cubes
  • 2 cups (about 28) shucked oysters, drained and chopped½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 14.5-ounce can chicken or vegetable broth
  • 2 tablespoons melted butter
  • ¼ teaspoon hot pepper sauce 
  • ½ cup shredded Parmesan cheese

Instructions

Heat oven to 350 degrees. Drain thawed spinach, squeeze out any excess liquid and set it aside. Grease a rectangular 3-quart baking dish.

Cook bacon over medium heat until crispy. Remove bacon, drain, and set aside. Retain two tablespoons of bacon drippings in the pan. Add chopped shallots and garlic and cook for about five minutes until tender. Add the liqueur, spinach, chervil, and stir, scraping up any crusty bits sticking to the pan.

Combine bacon, spinach mixture, oysters, bread cubes, salt, and pepper in a large bowl. In a smaller bowl, mix broth, melted butter, and hot sauce. Pour this mixture over the top of the stuffing. Toss the stuffing gently to be sure the sauce is absorbed throughout. Transfer the whole mixture into prepped baking dish and cover with foil.

Bake your stuffing for about 30 minutes covered. Pull out the stuffing, remove foil, sprinkle Parmesan cheese over the top, and place back in the oven, uncovered, for 15 minutes. If you like your food extra spicy, add another dash of hot sauce on top before serving.

Serves 10