A Feast of Sharing with Jack Allen’s Kitchen and Mobile Loaves and Fishes

Nov 23rd, 2013 | By | Category: blog, cook something, fall, vegetables and pasta
Volunteers cutting pies during a previous Thanksgiving Feast for the homeless.

Volunteers cutting pies during a previous Thanksgiving Feast for the homeless.

Mobile Loaves and Fishes | Jack Allen’s Kitchen | First Baptist Church of Austin
Thanksgiving Meal for the Homeless| Monday, November 25, 2013, 5:30PM-7:30PM
Church’s Fellowship Hall | 901 Trinity Street  |  Austin, TX 78701

Here’s why love this time of year: people step outside of their busy lives to give back to their communities. I realize for some of us this is a once a year only occurrence, and that’s okay.

Let’s get real: navigating the hills and valleys and twists and turns of our own lives can take it out of us; there’s nothing left at the end of the day to give to anyone else. However, around Thanksgiving time, these same scheduled-up-to-their-eyeballs people somehow find time to volunteer to help others.

Jack Gilmore of Jack Allen’s Kitchen is one such person.

Jack Allen’s Kitchen is hosting a Thanksgiving meal downtown in conjunction with Mobile Loaves and Fishes and the First Baptist Church of Austin, for around 700 of Austin’s homeless on Monday, November 25. It scheduled for 5:30PM-7:30PM in the church’s Fellowship Hall, 901 Trinity Street  |  Austin, TX 78701 .

Mobile Loaves & Fishes is a social outreach ministry that empowers communities into a lifestyle of service with the homeless.  Alan Graham of Mobile Loaves & Fishes says: “Having Jack Allen’s Kitchen cooking for our brothers and sisters on the streets of Austin for our annual Thanksgiving Feast is simply saying we are giving our best first!”

Jack is smoking 30 turkeys, 30 hams and will have all the fixings and pie so that they all leave with a full belly. This is a wonderful example of an independent business owner and entrepreneur trying to do good for his community, and giving everything he can so that they are nurtured this holiday season.

“The Thanksgiving dinner we partner with Mobile Loaves and Fishes on means a lot me, my staff and our community,” says Jack Gilmore. “It is such a great feeling to give back, and seeing the smiling faces of those less fortunate after they’ve eaten a complete turkey dinner makes it completely worth it. I am looking to do more and more of this throughout the year, and not just for the holidays. I really look up to the MLF team, because they do it right.”

Volunteers are needed on the day. If you can clear a small place in your schedule on November 25th to lend a hand, contact the organization at (512) 328-7299.

Here’s a recipe you might  find on Monday’s Thanksgiving menu:

Jack Allen's Kitchen Tamale Cornbread Stuffing

Jack Allen’s Kitchen Tamale Cornbread Stuffing

Tamale and Jalapeño Corn Bread Dressing
Courtesy of Jack Gilmore, Jack Allen’s Kitchen


  • 1 1/2 pounds corn bread (use your favorite recipe)
  • 6 tablespoons butter
  • 1 1/2 cups onion, chopped
  • 1 1/2 cups red bell peppers, chopped
  • 2 cups poblano [peppers], chopped
  • 3 large jalapeños, stemmed, seeded, and chopped
  • 1 tablespoon sage (fresh), chopped*
  • 1 1/2 tablespoons oregano (dried)
  • 3/4 cup cilantro (fresh), chopped
  • 1 1/2 cups corn chips, crushed
  • 1 1/2 cups corn kernels, can be frozen or fresh (but thaw out before baking)
  • 1 dozen tamales, remove the shuck and chop into 1 inch pieces
  • 3  cups chicken stock
  • 1 1/4 cups cream style canned corn

*Note: The 1 tablespoon of chopped fresh sage can be substituted with 4 teaspoons of dried sage.

Corn bread preparation:
Melt the butter in large, heavy skillet over medium heat. Next, add the onions, bell peppers, poblanos, jalapeños, sage, and oregano into the mix.  Begin to sauté until all of the vegetables are tender. Transfer this mixture to a large bowl containing the corn bread. Then, mix in cilantro, corn chips, kernel corn, cream style corn, and heated chicken stock. Add tamales at the end and do not break them up beforehand. Finally, add salt and pepper as needed to increase the overall taste.  If the stuffing is considered too dry, just add a little melted butter until dryness leaves.

Stuffing preparation:
Pre-heat the oven to 325° and place the butter in a baking dish measuring 13 x 9 x 2 inches. Then, pour the mixture into the baking dish and cover the dish with foil. Next, bake the mixture approximately 45 minutes. Finally, remove the foil and bake for another 15 minutes until the stuffing has browned.

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