Firefighters' Thanksgiving: Together We Celebrate

Perhaps no merrier feast on Thanksgiving is to be had than around the table at .

"We have some great cooks here. You should come down," said firefighter Steve Gaeta of Fire Co. No. 1, offering to set an extra plate.

Thanksgiving means different things to different people. Some look upon the four-day weekend as a much-needed holiday from work or school. Some see it as their family's own version of "Iron Chef." But for the firefighters of Fairfield County it's an oportunity to gather together – provided no alarms go off – and give thanks to those who have their backs.

From Shelton to Stamford, and towns in between, sitting down to a meal requires a bit of juggling, a dash of luck, and a pinch of patience.

"We cook a nice Thanksgiving dinner. We celebrate with our families all together here. We make a traditional dinner – the bird, pies and potatoes," Gaeta said.

Like nearly 88 percent of Americans, firefighters dine on drumsticks and wish on wishbones during Thanksgiving, according to Kelley Hower of the National Turkey Federation.

In 2009, about 46 million turkeys  - weighing in at an average of 16 pounds apiece – ended on plates across the country on this fourth Thursday of November. Or, to put it another way, Americans ate about 736 million pounds of turkey at this time last year.

In Fairfield, the firefighters on-duty at the town's five stations eat according to schedule. The day shift might eat their turkey at night, and the night shift eats a bit earlier in the day, said Chief Richard Felner.

"Other fellows come in early so the day guys can get home a little earlier," Felner said. "We cover each other."

This is the third Thanksgiving in a row that 's Shift A pulls Pilgrim-day duty. But after leap year in 2010, another shift will be on duty.

Capt. Stewart Carter said each 24-hour shift decides the menu, and whether they'll cook or order in. His shift cooks.

Normally Shift A buys the main course: turkey, mashed potatoes and a couple of vegetables. And someone brings in the dessert.

"One guy last year brought in cookies his girlfriend made," Carter said, a trace of wistfulness in his voice. "It was her mother's recipe. There were dozens of these cookies."

Carter said he and the six others try to make it a formal affair, gathering around a table. "If a call comes, we postpone," he said – the meal not the call. "Most times we have been lucky."

Of course, firehouses have a long tradition of food and cooking. One website features recipes from firehouses across the nation.

Numerous books are also available from "The Firefighters Cookbook" by John Sineno to "The National Firefighters Recipie Book" by Candice M. DeBarr and Louis A. De Pasquale. And for the health conscious, there's "The Healthy Firehouse Cookbook: Low-fat Recipes from America's Firefighters" by Joseph T. Bonanno.

In Fairfield County, many of the stations are volunteer, including , Shelton and .

At Echo Hose Hook & Ladder Co., one of three volunteer stations in Shelton, the firefighters spend the day at home, said Assistant Chief Paul Wilson. Each year the chief assembles a crew that will be officially on-duty during the day.

And while those volunteer firefighters don't have to eat in the station, they are grateful for the time they can carve with their families.

"All the firefighters are lucky to spend the day at home with their families," said Darien Fire Marshal Bob Buch. "All the volunteers are on-duty at home and all the firefighters hope that nothing happens to anyone else."

For any firefighter looking for a last minute recipe, this site has an easily accessible Thanksgiving guide. And for those looking to cook something in the station, try this Corn Bread and Chorizo Stuffing:

Skillet corn bread

Yield: Makes 8 servings

Active Time: 20 min

Total Time: 2 1/4 hr

1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped

2 tablespoons vegetable oil

2 medium onions, coarsely chopped (3 cups)

4 celery ribs, coarsely chopped (3 cups)

2 tablespoons chopped garlic

1 teaspoon dried oregano

1 cup reduced-sodium chicken broth

1 large egg

Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.

Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.

Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.

Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.