/thanksgiving recipes

- 2-3/4 cups prepared savory bread stuffing, at room temperature, divided use
- 2 cups prepared cornbread stuffing, at room temperature, divided use
- 2-3/4 cups prepared savory bread stuffing, at room temperature, divided use
- 2 cups prepared cornbread stuffing, at room temperature, divided use
- 1/4 cup chopped pecans
- 1/2 cup whole berry cranberry sauce
- 1 (10 to 12-pound) turkey, deboned
- 1 (4 to 5-pound) duck, deboned
- 1 (3 to 4 pound) chicken, deboned
- 4 Tablespoons butter
- 3 cloves garlic, cut in quarters
- 6 fresh sage leaves
- 2 Tablespoons fresh thyme leaves
- 1 Tablespoon browning sauce (such as Gravy Master* or Kitchen Bouquet*)
- 1 Tablespoon olive oil
- Kosher salt and freshly ground black pepper

- 1 (19 ounce) can pumpkin pie filling
- 2 eggs
- 1 cup butter
- 1 (12 ounce) can condensed milk
- 1 (18 ounce) box yellow cake mix (9x13 size)
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon

- 1 (13 ounce) package reeses miniature peanut butter cups
- 1 (1 ounce) package red decorating gel
- 1 (16 ounce) container chocolate frosting
- 1 (10 count) package sugar cookies
- 1 (8 ounce) package candy corn

- 2 garlic cloves
- 4-5 stalks celery
- 4-5 fresh carrots
- 2 1/2 cups chicken broth
- 2 large eggs
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 (16 ounce) package Pepperidge Farm Herb Stuffing
- 1/4 cup butter
- 1 medium onion

- 1/2 cup Southern Comfort
- 1/2 cup citrus-infused vodka
- 1 cup boiling water
- 1 (3 ounce) package cranberry Jell-O