Last week, I went with my sister to Dillards to shop for a “Welcome Home from the War” dress to wear when she gets to see her husband again – soon!!!

She found two great dresses, so she bought one for Christmas.  I bought nothing.  I am the epitome of restraint.

{Side note: my husband once attended an award ceremony and the blurb about why the person was receiving the award contained the word “epitome” which the reader pronounced as EP-i-TOME, with a long “o”.  We now always pronounce it that way as a joke, so I don’t use it in mixed company for fear I will say it wrong, and nobody will laugh, except at me.}

At the checkout, they had a cookbook: Southern Living Christmas Cookbook.  She bought one for herself and one for me, too.  I love Southern Living.  Their recipes are fabulous and go way beyond fried chicken and cheese grits.  The book is only $10, and the proceeds benefit the Ronald McDonald House.  We made our turkey using one of the recipes, and for dinner last night I made Holiday Shepherd’s Pie (see below).

What I love best are the 14 menus which give you a “game plan” – what to do and when.  It tells you what you can make ahead, and what to do the day of the event – 4 hours ahead, 2 hours ahead, etc.  I think the hardest thing about hosting a party (or any meal) is having all the food done at the right time.  It’s very helpful to have somebody tell you when to do certain things, especially when trying new recipes.  So if you’re looking for a great cookbook to add to your collection, and one that will give you some great ideas for holiday menus, you might want to check this one out.

Their Holiday Shepherd’s Pie specified cornbread and pre-made mashed potatoes.  This adaptation used Thanksgiving leftovers.

3 Tbsp. butter
3 cups chopped onion, pepper, and celery (I had no pepper and used green onions)
2 cups leftover stuffing
3 cups chopped cooked turkey
1 cup gravy
1/2 tsp salt
1/2 tsp pepper
3 cups mashed potatoes (or whatever you have)
1 cup whole-berry cranberry sauce (or whatever you have)

1. Preheat oven to 375 deg.  Saute the chopped vegetables in the butter until soft (about 8 minutes).  In a large bowl, mix the vegetables, stuffing, turkey, gravy, salt and pepper.  Place in greased 11″ x 7″ dish.  Bake for 15-20 minutes until warm.
2. Warm mashed potatoes in microwave (or oven).  Spread cranberry sauce over warmed turkey.  Top with mashed potatoes.  Bake, uncovered, for 15 minutes until hot.