Preparations begin for community Thanksgiving dinner

Springfield’s version of the Three Musketeers were hard at work Tuesday afternoon, peeling more than 85 pounds of butternut squash.

http://www.rutlandherald.com/article/20121121/NEWS02/711219890/1003

Preparations begin for community Thanksgiving dinner By Susan Smallheer Staff Writer Rutland Herald | November 21,2012 SPRINGFIELD — Springfield’s version of the Three Musketeers were hard at work Tuesday afternoon, peeling more than 85 pounds of butternut squash. It’s the first chore of the community dinner at St. Mary’s Church, the 32nd annual Thanksgiving Dinner. Michael Knoras, Roger Blish and Peter MacGillivray were all in chef’s aprons and wielded knives or peelers as they demolished the beige, oblong-shaped squash, donated by local farmer Jim Fog of Briar Patch Farm, as well as Black River Produce of North Springfield. The three men, all lifelong residents of Springfield, talked about local politics, flying, and Hartness State Airport as they tackled the three bushel baskets plus a large box of squash. Knoras is the majordomo of the community dinner, and cut the squash and scooped out the seeds, while Blish and MacGillivray peeled and cut, and put them into giant stainless-steel pots for cooking Thursday morning. “We add maple syrup and orange juice, it gives it a tang. And then add butter and salt and pepper,” said Knoras. The menu is ultra-traditional: roasted turkey, gravy, mashed potatoes and turkey gravy, stuffing, rolls and butter and pumpkin pie. The dozen turkeys were already defrosting in the commercial refrigerators in the Nolin Murray Center, with five fresh turkeys coming Wednesday — a donation from Cavendish Game Birds, which despite its name is located in Springfield. Knoras got involved 32 years ago because his mother-in-law asked him to help. “I didn’t know how to say no, and I said ‘yes,’” said Knoras, and he’s been cooking dozens of turkeys ever since. “After that, it became a disease,” he joked. Knoras plans on cooking enough food for between 225 and 250 people. Meals on Wheels takes Thanksgiving off, he said, so the community dinner provides the meal, and the Springfield Family Center provides the drivers, he said. On Wednesday, preparation will hit full stride, as 100 pounds of potatoes will be peeled, the stuffing made, onions and celery sauteed, and the turkeys cleaned and readied for roasting. All of the food is donated by church members and other Springfield residents, he said. “One parishioner is donating 20 pies,” he said. The community dinner is held from noon until 2 p.m. Anyone who is unable to attend in person and would like a meal should call Stephanie Gibson at the Springfield Family Center, Knoras said. There is no charge for any meal. Knoras said that anyone who would like to help is welcome to come to the center on Pleasant Street on either Wednesday or Thursday. He already has 15 people lined up to help serve the meal. “We’ll be peeling potatoes starting at 10:30 in the morning,” said Blish.