Ask a child what his favorite holiday is and he’ll say
Christmas. As a kid it’s all about getting gifts. I think adults replace Christmas
with Thanksgiving as their favorite because we like to reflect on the real
gifts we’ve been given and take time to say thanks for them.

Also if you are hosting the Thanksgiving dinner it’s one of
the easiest parties you’ll ever throw!

Think about it – one of the hardest things to come up with
is a theme. Thanksgiving already has one. Next hardest? Decorations. Again,
Thanksgiving gives some pretty clear guide lines: fall colors, nature, turkeys…

Third hardest? What to serve. Now people do have a lot of
leeway with the menu for this meal. We’ve all seen articles on “Traditional”,
“Modern”, “Vegetarian”, etc. Thanksgiving menus, but basically there’s a

You don’t need games. You don’t even need music. If your
meal is at noon or early afternoon everyone can go out for a long walk after
and come back for dessert and coffee afterwards. Or if the dinner is in the
evening, maybe a game of touch football will work for your crew. Other then
that you just need good food and conversation with family and friends.

So this year if you’re hosting, enjoy yourself while you’re
cleaning the house, setting the table and cooking. Instead of worrying about
your party get a head start on all you have to be thankful for!

Here’s a recipe to use up some of your leftovers the next

Thanksgiving in a Pan

5 cups leftover mashed potatoes
1-1/4 cups chopped celery
3/4 cup chopped onion
1/2 cup butter, cubed
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1 cup chicken broth
4 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 teaspoon garlic powder
3/4 cup sour cream, divided
4 ounces cream cheese, softened
1/2 teaspoon pepper
1/4 teaspoon salt
1-1/2 cups (6 ounces) shredded cheddar cheese

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a large skillet, sauté celery and onion in butter until tender. Remove from the heat.

In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture.
Transfer to a greased 13-in. x 9-in. baking dish.

In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Yield: 8 servings.