Pie-making day for Turkey day at FUMC

Preparations for the big Turkey Day at the First United Methodist Church takes dozens of eager hands-on to get everything ready for the big T-Day.

Pie Day is the first indication that sends a signal throughout the congregation that the big day is fast approaching and will be here before they’re ready.

First on the agenda is Pie Day at FUMC, when the first group of hands prepare 50 pie crusts and the pumpkin pie batter for the pies that are baked that day, cooled, labeled and frozen.

In that pie crust process comes the two mixing the pie crust, Tracy Prater and Allison Bassler, then refrigerated briefly and passed on to the pie crust makers, which includes Adele Jones, Ann Heckart, Darla Rominger, Martye Underwood, Karen Duggan, Sue Lodor, Connie parishioners, who are baking the Turkeys, pick them up after the morning worship. That is followed-up by the night prior to T-Day, when the wrapping and weighing of the Turkey meat, white or dark is sorted out. There are also those who make countless pans of cornbread dressing. Also, the rolling of the silverware for the assembly line of those who have come for the big day, Turkey Day at FUMC.

Meanwhile, many others have been busy during the year making crafts to sell in the Country Store. That may include quilts for auction or mosaic crosses, knitted items or canned or baked goods or other types of craft items. This gives diners an early start on Christmas gifts or stocking stuffers.

Turkey Day at FUMC is slated to begin at 11 a.m. to 1:30 p.m. Thursday, Nov. 15 and tickets are $12 per person, which needs to be purchased prior to T-Day, so Meason and Rosa Leverage. One of the floaters, Guyla White, delivers the refrigerated pie crust to the busy hands group. Meanwhile, there are two or three mixing pumpkin pie batter in the large aluminum bowls, with Linda Burdic, Karen Brown and Sharon Toland and one pouring the batter into the pie crusts, Sheila Tonne and pops them into one of the two ovens that are in heavy use that day.

Behind the scenes are those who are chopping pecans for the 70 pecan pies to be made next week. That chore fell to Charles Leverage and pastor Matt Hall, who is learning first hand what goes into the big day at FUMC, Turkey Day. Linda Leverage was assigned the duty of labeling the tinfoil that goes over the pies and into the freezer while awaiting the big T-Day.

Then, next Wednesday, Oct. 17, the same crew comes back in and makes 70 pie crusts for the Pecan pies. Next, there is the Sunday before T-Day, when those 30 the church knows about how many they will be serving. No tickets are sold at the door. Only 740 tickets are sold so make sure to get yours in plenty of time. Tickets will start selling on Monday, Oct. 15. Call the church at 254-559-8208 and put your name on a few. Tickets will be on sale at the church as well as First National Bank and Breckenridge Inter-Bank. The Turkey Day meal is served in the Family Life Center of the FUMC. For those who are new to this annual Turkey Day phenomena, there also is a take-out line, which is taken care of in the back alley. Many workers who don’t have time to come sit and visit, come through the take-out line in back. Shut-ins, who can not pick their meal up are also taken care of as well.