Celebrating the Feast of St. Stephen

On December 26th, the Church celebrates the Feast of Saint Stephen, the very first martyr, the protomartyr, who gave his life out of love for Jesus.

You can read Saint Stephen’s story in the Book of Acts. He was chosen by the apostles to care for the poor in the early Christian community, allowing the apostles to focus on preaching and teaching the Word of God. Scripture and tradition tell us that Stephen was full of grace and power, doing great wonders and signs among the people (Acts 6:8).

But his witness to Christ came at a cost. One day, while preaching the Gospel, Stephen was seized by a mob who accused him of blasphemy. He was dragged outside the city and stoned to death. As he died, Stephen prayed for his executioners, echoing the words of Jesus: “Lord, do not hold this sin against them” (Acts 7:60).

Because Stephen was the first to die for Christ, the Church gives his feast day a place of special honor—immediately following the joyful celebration of Christ’s birth.

Ways to Celebrate the Feast of Saint Stephen

If you’re easing out of Christmas Day and wondering how to mark this beautiful feast, here are some simple and meaningful ways, many rooted in centuries-old traditions from across the Christian world.

Read the Story of St. Stephen

Read the account of St. Stephen found in Acts 6:8-15, 7:54-60.

Relax and Rejoice

In many countries, Saint Stephen’s Day is a public holiday. It’s a time to visit with family and friends, go for a long walk, or simply rest. In Italy, they play board games and cards; in Poland, they jump into an icy body of water; and in Australia, they go to the beach to swim.

Give Alms

Since Stephen’s ministry was rooted in care for the poor, this day became a traditional time to distribute the alms collected during Advent.

• In England, small gifts of money, called “boxes,” were given to those who had provided services during the year. That’s how Boxing Day got its name.

• In Germany and Holland, children would save coins throughout Advent in pig-shaped earthenware containers, breaking them open on this day to give the money to the poor. (Yes, that’s where the tradition of the piggy bank comes from!)

  
  

Throw Rice (Yes, Really)

In Poland, it’s traditional to “bless” your friends by throwing rice, oats, or walnuts at them. This playful custom is a symbolic nod to the stoning of the saint.

Make Saint Stephen’s Horseshoes

Although the connection is a bit unclear, Saint Stephen is also the patron saint of horses. In parts of Eastern Europe, bread is baked in the shape of horseshoes on this day.

Eat Leftovers!

• In England, the festive dish is Bubble and Squeak, a roasted vegetable dish made from Christmas leftovers, served with Mulled Ale. (Recipe at the end)

• In Italy, December 26 is known as il giorno degli avanzi—“the day of the leftovers.” Families rework everything from Christmas Eve and Christmas Day feasts into something new.

  • Have a leftover poultry carcass? Try making passatelli in brodo, a comforting broth with golden cheese and breadcrumb noodles, pressed through a sieve and served piping hot.

    
    

Whether your family marks Saint Stephen’s Day with a long walk, a bowl of soup, or a small gift to someone in need, take a moment to reflect on his witness. His courage, compassion, and unwavering love for Christ are a powerful reminder that the joy of Christmas doesn’t fade after the 25th, it deepens.

the recipe -

Bubble and Squeak

1 pound brussels sprouts, washed and halved lengthwise

1 pound carrots, peeled and coarsely chopped

2 tablespoons olive oil, divided

4 pounds potatoes, peeled and cut into large chunks

8 tablespoons butter, divided

1 teaspoon white pepper plus more to taste

1 teaspoon salt plus more to taste

1 onion, coarsely chopped

Preheat the oven to 400 degrees. In a roasting pan, add the Brussels sprouts and carrots, then drizzle with 1 tablespoon of olive oil. Roast until dark and caramelized, about 50 minutes, then set aside.

As the vegetables roast, boil the potatoes. Add them to a pot and fill it with enough water to cover it by 1 inch; boil until tender, about 15 minutes. Strain and mash with 4 tablespoons of butter, white pepper, and salt; set aside.

Warm a skillet or pan over medium heat, then add the remaining olive oil and butter and warm for 1 minute. Add the onion and sauté until softened, about 4 minutes, then add the potatoes and winter vegetables. Mash the vegetables together, then gently pat them into a thick pancake. Pan-fry until browned on the bottom, about 25 minutes, then flip and mash together. Pat flat and pan-fry again until brown and crispy, another 25 minutes, then mash once more. Season with salt and pepper to taste and serve.

Mulled Ale

18 oz Christmas ale (or Altbier, bock lager, winter warmer ale)

2 1/2 tbsp dark brown sugar

4-6 cloves to taste

2 star anise

1 cinnamon stick

1/2 tsp ground nutmeg

6 pieces orange peel, thin top layer of skin only, without the bitter white layer

3 oz brandy, substitute with Cognac if you feel like splurging

In a saucepan or small pot mix the ale (one and a half bottles, 18 oz total) with the brown sugar and nutmeg, add the cloves, star anise, cinnamon stick, and orange peel.

Bring to a gentle simmer (do not allow to boil), stir for sugar to dissolve, and let simmer for 2-3 min to become well-infused with the spices.

Remove from heat and add the brandy.

Serve in mugs, garnished with an orange slice.