Welcome to the our weekly newsletter

The MACC Minute November 11, 2021.  We hope it will inspire you to get involved.

 News from our Food Pantry

Saturday November 13, 2021 from 9am-12pm The Knights of Columbus Campbell Council #573 and St. Vincent de Paul is hosting a food drive to benefit MACC Charities at Saint Bridget School parking lot at 74 Main St. Manchester. People can put their donations in their trunk and pop it open when they drive up. As always cash donations are appreciated.


Food Drive Manchester CT
#Kindness Wins, donate to MACC Charities

Beth Stafford

Executive Director/CEO

Many hands make light work ~John Heywood, proved true once again when twelve members of the Manchester Church of Christ youth group accompanied by parents showed up this past Sunday to remove dead bushes, weeds and spread fresh mulch in MACC Charities’ front raised beds. They plan to return in the spring to plant flowers to complete their project. #HelpingHands





Shannon Baldassario

Director of Services

Extra! Extra! Read all about it!!!  Highland Park Market is gearing up to host this weekend’s KICK-OFF to the Emergency of Hunger Food Drive. This two weekend event runs from 9-3pm both days. Ambulance Services of Manchester and the Manchester police Explorers are ready with open arms to accept your donations for this holiday season. Bless them by showing up!


#Kindness Wins, donate to MACC Charities
Chef Ferdinand, MACC Community Kitchen

Chef Ferdinand Cruz

MACC’s Community Kitchen

With Thanksgiving quickly approaching, I can’t help but sort through some of my side dish recipes. My must have item is always Southern Style Cornbread Stuffing. My kids love it, as long as I puree/hide the vegetables listed in the recipe. The recipe is attached, please feel free to give it a go! I’d love to hear what ‘ya’ll’ think!
Southern Cornbread Stuffing
1 recipe honey cornbread or any 9″ square cornbread that’s homemade or store bought
5 slices stale white bread cut into cubes
10 tablespoons butter divided use
1 large onion finely chopped
1 cup celery finely chopped
4 cups chicken or turkey broth
5 eggs
1 tablespoon fresh sage leaves finely chopped
2 tablespoons chopped parsley
salt and pepper to taste
cooking spray
optional: sage leaves for garnish
Prepare the honey cornbread according to post instructions.
Cool the cornbread and crumble. Place the cornbread in a large bowl with the bread cubes and toss to combine.
Preheat the oven to 350 degrees. Coat a 9″x13″ pan with cooking spray.
Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken broth, eggs, salt and pepper to taste, and sage and whisk to combine.
Pour the butter mixture into the bowl with the cornbread mixture and stir to combine.
Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.
Sprinkle with parsley and garnish with sage leaves if desired. Serve.

Patti Thurlow

Operations Manager

Shout out to ECHN! ECHN recently donated cases of sanitizing wipes and hand sanitizer. We all know A CLEAN PLACE MAKES A HAPPY SPACE! We use these every day in all of our departments, as well as giving them to families when they come for their appointments! This donation will help make everyone’s family gatherings and holidays safe! #COMMUNITYKINDNESSFORTHEWIN
MACC is looking for christmas cards
Hip hop for haircuts 180 barber shop Manchester ct

News from Outreach

Calling all Outdoor Adventurers… Do you have any used backpacking gear you no longer use, or gently used boots and jackets laying around? Our team is counting on you to donate those items for those we are working with who live out in the elements. Donations can be brought to the Community Threads Thrift Shop Outreach section, 466 Main St.



Executive Chef Michelle

Bistro On Main


Only one more week to place orders for Thanksgiving! Our menu
Order by Nov. 16th, and pick-up will be Wednesday Nov. 24 by 4pm.
To order, simply call the restaurant at 860-432- 5267. A credit card will be required for the order and the card will be charged Monday Nov. 22

Thank you to Paul Ofria for our new photos

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