By Dawn Hall, author of the Busy People’s Cookbook Series

Serves 14

Menu
Click ont the link below for the recipe
Turkey Breast with Cloves and Warm Fruit Chutney
Green Beans and Potato Casserole
Sausage Stuffing
Punch Bowl Salad
Cran-Nutty Mini Biscuits
Pumpkin Trifle

One year, I did not have enough space for all of the little children to eat at the “big people’s table”.  I laid a pretty sheet out on the floor and told all the younger children they were lucky because I had a special picnic planned just for them. They thought it was grand. Cleaning up after the children were through eating was easier than ever. All I did was roll up the sheet with all of their crumbs, shake it outside, and then toss it into the laundry.

So I don’t get bogged down with an overload of dishes at the end of the day, I accept guests’ offers to help me throughout the day. Personally, as a little girl and as an adult, I have very fond memories that I absolutely love and cherish of washing, drying, and putting the dishes away together with my family and friends. Some of our best conversations have been while we were visiting and doing the dishes at the same time.

As a little girl I felt especially special standing on my grandma’s kitchen chair in between her and my dad as Grandma washed, I rinsed, and Dad dried the dishes. Memories like this can’t be bought. They are taught. Sure, it takes a little extra time letting the little ones help, but you are doing more than just the dirty dishes—you are making special memories. And after all, isn’t that what holidays are about? I remember so vividly is how special and loved I felt being a part of the team cleaning up.

Especially now days with double-income families, it’s just not right to expect or hope that the host or hostess will do all of the dishes alone after all of the guests leave. Most likely they will have to work the next day, and even if they don’t they have spent enough time, energy, and preparation to set up and get ready for the event. They shouldn’t have to do the dishes alone.

By the way, gentlemen, there’s not much more that can turn your lady on than your helping in the kitchen.

Edible Centerpiece

Place an eight-inch red candle in the center of the Pumpkin Trifle. Place silk autumn colored leaves around the base of the trifle bowl and around the candle as well. Light the candle for dinner; however, remove the candle before serving the trifle.

Supplies

2 punch bowls
Trifle bowl
2 large slow cookers
A candle
Silk autumn colored leaves

Timeline

1. Six hours before serving time, start the Turkey Breast with Cloves and Warm Fruit Chutney.
2. Set the table or put the plates, silverware, and napkins on the buffet table. You will be using the Pumpkin Trifle as a centerpiece so leave a space in the middle of the table for it.
3. Four and a half hours before serving time, start the Green Beans and Potato Casserole.
4. One and a quarter hours before serving time, prepare the Pumpkin Trifle, cover, and place it in the refrigerator until serving time.
5. Prepare two of the Punch Bowl Salads. Do not put any dressing on them. Cover the salads and place them in the refrigerator until serving time.
6. Thirty-five minutes before serving time, bake the Cran-Nutty Mini Biscuits. Bake later.
   Last 15 minutes:
7. Preheat the oven.
8. Prepare the Sausage Stuffing.
   Last 8 minutes:
9. Put the biscuits in the oven to bake.
10. Put the trifle in the middle of the buffet table, add a candle and silk autumn colored leaves, and light the candle.
11. Remove the turkey from the slow cooker and place it on a serving tray.
12. Put the Green Beans and Potato Casserole into a serving bowl.
13. Take all of the food to the table. Don’t forget to get a salad and the dressing out of the refrigerator. You can put both of the salads out, or you can put one out and get the other one out when the first one is empty.

Grocery List

2 (1-pound) bags frozen green beans
4-ounces fat-free dessert whipped topping (half of an 8-ounce container)
1 cup frozen chopped onion (fresh is fine)
2 cups red grapes
4 (11-ounce) bags spring-mix salad greens
15 cherry tomatoes for garnish (optional)
Fresh parsley for garnish (optional)
1 (16-ounce) can whole-berry cranberry sauce
1 (30-ounce) can pineapple tidbits
2 (7-ounce) cans mushroom pieces
2 (12-ounce) jars fat-free chicken gravy
2 (14-ounce) cans wax beans
3 (15-ounce) cans white potatoes, sliced
2 (6-ounce) boxes cornbread stuffing mix
1 (4 1/2-pound) fully cooked deli-style turkey breast, mesquite flavored*
1 pound low-fat turkey sausage
1 (8-ounce) package fat-free cream cheese
2 cups fat-free, low-carb milk
1/2 cup fat-free feta cheese crumbles
4 egg whites or 1/2 cup liquid egg substitute
2 cups pumpkin pie mix (the seasoning is already in this and I use 16-ounces of a 29-ounce can)
3 tablespoons chopped walnuts
2 (1.7-ounce) packages sugar-free, fat-free instant vanilla pudding mix
3 (14.5-ounce) cans tart red cherries in water
3/4 cup dried cranberries
1/4 cup toasted sliced almonds
3 cups whole-wheat flour
2 cups Splenda granular
2 tablespoons sugar
2 teaspoons baking soda
Nonfat cooking spray
1/3 of a (1 1/2-ounce) container of whole cloves
1 1/2 teaspoons ground allspice
6 tablespoons imitation butter-flavored sprinkles
Your favorite fat-free salad dressings
1 teaspoon almond extract
1/4 cup fat-free mayonnaise
1 (10-ounce) angel food cake
1 cup 30%-less-fat real bacon pieces

Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com