Thanksgiving Carrots recipes

- 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

- 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

- * 3 cups canned pumpkin puree
- * 1 1/2 cups vegetable oil
- * 4 cups white sugar
- * 6 eggs
- * 4 3/4 cups all-purpose flour
- * 1 1/2 teaspoons baking powder
- * 1 1/2 teaspoons baking soda
- * 1 1/2 teaspoons salt
- * 1 1/2 teaspoons ground cinnamon
- * 1 1/2 teaspoons ground nutmeg
- * 1 1/2 teaspoons ground cloves

- 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

- 1/4 cup butter or margarine
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1 teaspoon grated orange peel
- 2 pounds carrots, cut into 2-inch julienne strips
- 1/4 cup packed brown sugar

- 1 medium onion, chopped
- 2 cups water
- 1 (10.75 ounce) can condensed cream of celery soup, undiluted
- 1/2 cup butter, divided
- 3 cups seasoned stuffing croutons
- 1/8 teaspoon pepper
- 1/2 cup shredded Cheddar cheese
- 4 cups sliced carrots