Every Thanksgiving,

we tell the Lord how grateful we are for our blessings because "every perfect gift is from above" (James 1:17).

To help you celebrate this day, several EWTN hosts have told us why they give thanks and have shared their Thanksgiving recipes and traditions. And Dr. Greg and Lisa Popcak have given us a step-by-step approach to handling possible family disagreements during the holidays (before the arguments even start!).

We also hope that you enjoy the Thanksgiving message from Michael Warsaw, the Chairman of the Board and Chief Executive Officer of EWTN, as well as a free eBook below.

We are thankful for you, our EWTN Family, and we wish you a blessed Thanksgiving!

DISCOVER THE WISDOM OF MOTHER ANGELICA

with the free eBook, Mother Angelica’s Reflections on Thanksgiving

The Foundress of EWTN, Mother Angelica (1923-2016), had much to say on the subject of thanksgiving. Please sign up for this free eBook where you’ll discover why we should thank God, how pride and thanksgiving cannot coexist, and how we will continue thanking the Lord in Heaven.



EWTN Family Gratitude
Dc. Burke-Sivers

"I am incredibly grateful to God, the Divine Composer, to be a finely tuned instrument in His hands. When God creates through me, I am fulfilling the meaning and purpose of my life."

– Deacon Harold Burke-Sivers, host of Beacon of Truth

Dr. Anders

"I am grateful....
To know Christ as a Catholic,
For my family,
That God has blessed me with a meaningful life."

– Dr. David Anders, host of Called to Communion

Fr. Spitzer

"I am most thankful for God’s loving Providence, my family, faith, Church, my priesthood (40 years), the vowed life in the Society of Jesus (50 years), and of course, EWTN!"

– Father Robert Spitzer, host of Father Spitzer’s Universe

Dr. Ray

"The thing I am most grateful for is that I realize I was born in a time and place to have the opportunity to know God, to know Christ, and to be Catholic."

– Dr. Ray Guarendi, host of Living Right with Dr. Ray

IT IS OUR HONOR TO PRAY FOR YOU
For more than 40 years, EWTN has been praying with and for people throughout the world.

Today, we want to pray for anything that weighs on your heart – such as family members, health, or finances. It is our honor to pray for you. To learn how your Family in Christ brings your concerns to God in prayer, watch this video with EWTN Chaplain Fr. Joseph Mary Wolfe, MFVA.

SEND US YOUR PRAYER REQUEST
Please take a moment now and send us your prayer request(s).

You may also call us at 1-800-447-3986. If you need ongoing personal support, we encourage you to contact your local parish priest or spiritual director.



A Thanksgiving Message from Mother Angelica (1923-2016)
Dc. Burke-Sivers
Dr. Greg and Lisa Popcak
Hosts of More 2 Life, on How to Avoid Family Disagreements During the Holidays

1) First of all, there is absolutely nothing wrong with saying before we get together for some big family event, "Guys, everything political is momentary, but our family is eternal. So let’s just not talk about politics or any huge topics that are going to blow us up because we really want that time to just love and enjoy each other." It’s fine to set that standard. That doesn’t mean everybody’s always going to cooperate, but it is absolutely fine to go into it that way.

2) Go into it with a plan for saying, "What kinds of activities do we want to do or games do we want to play?" Because those conversations tend to come up when there’s nothing else to do. And so by having it a little bit more scheduled, having a few more activities or games or things to do planned, that enables us to kind of join around other things.

3) In the moment, we want to recognize that there’s a time and a place for everything. When somebody says something that offends us, or especially if somebody says something that we know is not true about our Faith or they attack us directly, we want to defend the Church. We want to defend God. Or even defend ourselves. And that’s a beautiful thing. But that’s not the time or place to do it. [Instead, we say], "You know what? I would love to have this conversation with you. Let’s get on our phones and then plan a date to go out together or have a call and really talk this out. But I don’t want to do this here because this is a time to really celebrate our relationships and be a family. And that’s what’s really most important to me. I hope you feel that way too." And then change the subject. Changing the subject can be very beneficial in these situations. And do it in a way that’s subtle and kind and interesting to the other person that we seem to be getting into a conflict with. Because none of these things will ever be solved over the holiday table …

… but if we offer to connect with that person at another time, and we’re building that relationship with them, we can have an effect or at least a potential effect on them. But nobody is ever going to be swayed when the eyes of the entire family are upon them. It’s just not going to happen.

Fr. Leo Patalinghug's
Sage-marinated Turkey Breast
  • 4 large boneless turkey breast cutlets (approximately 1 inch thick)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup Italian-seasoned bread crumbs
  • 4 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 tablespoon flour
  • ½ cup white wine
  • ½ cup water
  • Creamy Mint Cranberry Sauce (Instructions found below)
Instructions

Preheat oven to 375 degrees. Season turkey breasts on both sides with salt and pepper and cover with bread crumbs. In a frying pan, heat olive oil over high heat. Add the breasts and sear for 2 minutes on each side. Remove and set aside.

In the same pan, turn heat to medium and add butter, chopped sage, and flour to create a roux. Slowly add white wine and water, whisking to break up lumps. Let simmer and thicken. Pour sauce over the turkey and cover with foil. Bake in oven for approximately 35 to 40 minutes.

Divide the turkey breasts among four dinner plates. Ladle 2 to 3 tablespoons of the cranberry sauce over each serving of turkey.

Fr. Leo Patalinghug's
Creamy Mint Cranberry Sauce
  • 2 tablespoons butter
  • 1 teaspoon fresh mint, finely chopped
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 tablespoon flour
  • 1 cup heavy whipping cream
  • 8 ounces canned cranberry dressing
  • ¼ cup dried cranberries
Instructions

Melt butter in a saucepan over medium heat. Add the mint, sugar, salt, and flour to thicken the butter and create a loose paste. Slowly add the heavy whipping cream, whisking to prevent lumps. Add canned cranberry dressing, breaking it up to create a creamy pink sauce. Add dried cranberries and let come to a soft boil. Serve.

Recipes are from Grace Before Meals by Fr. Leo Patalinghug. He hosts Savoring Our Faith, which airs Sundays at 4:30 PM Eastern.
Tracy Sabol's
Sourdough Herb Stuffing
  • 1-pound loaf of sourdough bread
  • 2 sticks of butter
  • Salt (sea salt if possible)
  • Freshly ground pepper
  • 4 stalks of celery
  • 1 medium white onion
  • 10 sprigs of fresh thyme
  • 10-12 fresh sage leaves
  • 2-3 sprigs of fresh rosemary
  • 3 1/2 cups organic chicken broth
Instructions

Preheat oven to 350 degrees. Grease 2-quart baking or casserole dish and set aside.

Cut or tear bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast bread in the oven until completely dry and beginning to crisp and brown (about 20 minutes). Transfer to a large mixing bowl.

Chop onion, celery, and herbs.

Melt 1 stick of butter in a large skillet over medium-high heat. Add celery and onion and salt and pepper. Cook onion until softened. Add another stick of butter and then chopped fresh herbs. Add chicken broth and season again with salt and pepper to taste.

Pour chicken broth mixture over bread cubes and toss and combine until bread cubes absorb the mixture. Pour mixture into greased baking dish.

Put baking dish in oven on center rack. Bake for about 40 minutes or until cooked completely and top is golden brown.

Remove stuffing from the oven. Let cool for about 15 minutes. Garnish stuffing with 1 or 2 sprigs of fresh rosemary. Serve and enjoy!

Tracy Sabol hosts EWTN News Nightly, which airs weekdays at 6 PM Eastern.
Michael O'Neill's
Country-bread Stuffing
  • (2) 14½-ounce loaves of country-style white sourdough bread, crusts trimmed, bread cut into 3/4-inch pieces
  • 8 tablespoons olive oil
  • 1½ cups freshly grated parmesan cheese
  • ¼ cup butter (1/2 stick)
  • 2 very large red onions, coarsely chopped
  • 3½ cups chopped celery
  • 2 large red bell peppers, coarsely chopped
  • 8 garlic cloves, chopped
  • 4 teaspoons chopped fresh rosemary
  • 4 teaspoons dried oregano
  • ¾ cup raisins
  • ¾ cup pine nuts, toasted
  • ½ to ¾ cup thinly sliced fresh basil
  • 4 large eggs, beaten to blend
  • Canned low-salt chicken broth
Instructions

Place bread pieces in a large bowl. Add 6 tablespoons of oil and toss to coat; then add 1 cup parmesan cheese and coat. Melt ¼ cup butter in a heavy, large pot over medium heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are tender, about 15 minutes. Add chopped garlic, rosemary, and oregano. Stir for one minute. Add raisins and pine nuts. Stir for two minutes. Transfer to bowl with bread. Stir ½ cup basil and remaining ½ cup parmesan cheese to stuffing. Season generously with salt and pepper. Mix eggs into stuffing.

Loosely fill neck and main cavities of turkey with stuffing. Whatever stuffing you have left over, place in a baking dish and pour enough chicken broth on it to moisten. Generously butter the baking dish. Cover with buttered foil, buttered side down. Bake stuffing alongside turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

Michael O'Neill hosts Explore with The Miracle Hunter, which airs Saturdays at 6:00 PM Eastern, and They Might Be Saints, airing on Wednesdays at 9:00 AM Eastern.
Jerry Usher's
Clam Dip
  • 2 packages cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cans minced clams
  • Garlic, to taste
  • Salt, to taste
  • Fresh-squeezed lemon juice, to taste
  • Juice from clams, to desired consistency
Instructions

Mix everything in a bowl with beaters. Then sample and enjoy.

Jerry Usher hosts Take 2 with Jerry and Debbie, which airs on EWTN Radio at noon Eastern weekdays.
Jerry says, "I have a recipe for clam dip that I make every year around the holidays. Having grown up on the coast of Washington state, we ate a lot of things made from razor clams. My late sister learned the recipe from a classmate of hers in high school. It’s very simple, but delicious (if you’re into things made with clams)."
Holiday Traditions

Dr. Ray Guarendi

Host of Living Right with Dr. Ray, which airs Tuesdays at 9:30 AM and Saturdays at 10:00 PM Eastern

Dr. Ray Guarendi and his wife, Randi, have ten children who are all grown. Dr. Ray says, "One of the traditions we had early on [is that] we would invite priests who were here from other countries." In more recent years, the Guarendi family goes around the table, each saying a reason why he or she is grateful to the Lord.

Also, Dr. Ray offers advice for the upcoming seasons of Advent and Christmas. He says, "Do not make Christmas become a project so much so that you say ‘I can’t wait until this is all over.’"

Tom Peterson

Host of Catholics Come Home, which airs Sundays at 8:30 PM Eastern

"Particularly at Thanksgiving, I am reminded of the Scripture (Luke 17:11-17) of the ten lepers whom Jesus healed.

Sadly, only one came back to thank Jesus for His amazing gift of healing mercy. This Scripture passage reminds us to give thanks to the Blessed Trinity daily for all the many blessings in our lives.

For Thanksgiving, our family has the tradition to go around the dinner table, having each person list those things for which they are most grateful, e.g.: salvation, health, family, peace, reliance on God, a vocation, employment, our faith, holy priests, the Sacraments, etc.

Additionally, calling or texting friends who have blessed my life, especially those I don't speak with often, is another favorite personal tradition on Thanksgiving.

While we have a few good food recipes that are family traditions too, thanking God daily, and particularly at Thanksgiving, is a sure recipe for showing our love to God in return for all the good He constantly showers upon us. And, I am reminded of my late mom’s famous saying, 'When God blesses you with a good parking place, make sure you thank Him, or you may not get that good parking spot next time you ask!'

People and God appreciate when we show our gratitude for their generosity and love.

God’s blessings to you and your family this Thanksgiving and throughout the year!"

Debbie Georgianni

Host of EWTN Radio's Take 2 with Jerry and Debbie, which airs noon Eastern weekdays, and The Spirit World, airing 11:00 AM Eastern Saturdays

"In my Italian family, it seems as though everyone starts in the kitchen and pretty much ends up in the kitchen. So, in my home, I like to have family and friends gather around the center island of the kitchen and begin by sharing an amazing appetizer. Of course, we always begin with prayer and grace before the meal. Usually, the first order is the drinks. Whether it’s a fine wine or sparkling mineral water (Pellegrino), we prefer to use long-stemmed wine glasses to add to the experience. We always have Frank Sinatra/Dean Martin/Michael Buble/Connie Francis-type music playing as the guests enter our home. We also have the lighting very relaxing and a bit dimmer than normal. No TVs are on, and phones are left at the door. When our guests enter the kitchen, they are usually overwhelmed by the gigantic Antipasto waiting for them. It is a meat and cheese board that is so colorful it sort of resembles the Italian flag."

Debbie continues, "At every American meal, in my family, we always added an Italian dish or touch. The Antipasto seems to be a real hit with our family and friends. It’s fun to make, very beautiful to look at, and delicious to eat family style ... the Italian way."

Antipasto Board

These are the foods we personally LOVE and eat.
Note: You can roll the meats or layer in slices.

  • Genoa Salami
  • Pepperoni
  • Mozzarella cheese
  • Provolone cheese
  • Sharp Parmesan cheese (slice of the wheel)
  • Sliced Roma tomatoes with basil leaves (fresh with a great scent)
  • Roasted red peppers (my personal favorite)
  • Marinated artichoke hearts
  • Sundried tomatoes
  • Homemade pesto sauce
  • Homemade garlic tomato sauce
  • Eggplant caponata
  • Very thin breadsticks
  • Crostini rounds
  • Olives (all kinds and colors)
  • Fig paste jelly/jam
  • Pistachios (other nuts if desired) – Pistachios are the nuts from Sicily!
  • Next to the board, EVOO (olive oil), balsamic vinegar, and a sweet balsamic glaze oil

Montse Alvarado

President and Chief Operating Officer of EWTN News

"It’s such an American moment for us as immigrants. And so I would just say that it’s really beautiful in our family, not being American, being Mexican and being naturalized citizens, how Thanksgiving has become truly an important moment in our family where we always spend it together. We’re all over the country, and my immediate family always spends it together.

Christmas is a moment to make sure that spiritually we’re in the right place, that we’re focused on our Lord, that we’re not focused on presents and consumerism. Thanksgiving really is that moment for us to come together and be grateful that we have this country, that we are here, and that we get to be together, that we’re not separated – and that, thank God, spiritually, we’re also alive in Christ together as a family. So we have so much to be grateful for.

It almost feels like it’s a Christian tradition much more than a secular tradition to come together in gratitude."