So my Thanksgiving was very chill, and my meal was great. We ate until we were full and sleepy, just like that particular holiday is suppose to be like.
For dinner I made sweet potatoes, fried corn, stuffing, collard greens and the star of my table and meal was a beautiful duck.
So my sweet potatoes I do in a pot because they cook faster. Peel them and cut in huge chucks, and then put them in a pot half full of water, sugar, butter, nutmeg and all spice. boil until potatoes are soft and juice is thick.
My stuffing, I started with two boxes of Stove Top Mix, and added two or three piece of toast ( crumbed, or torn). In a pot, I boiled chicken gizzards and heart in water with salt pepper, diced onions and celery, powder sage and poultry seasoning. Once the gizzards are tender, I take the gizzards and heart and give them a quick pulse in the food processor, (usually I slice them by hand, but the food process works the same way but faster). I add them to the stuffing mix, along with the broth; mix together. Boil 3 eggs, and then once done, peal and pulse them in food processor and then added to mix. Last I cut up a medium onion and dice celery and saute in some butter and add to my stuffing. Mix everything together and taste. If it is not seasoned enough, salt, poultry seasoning and sage can be added. I choose to make this the night before and place it in the fridge, then Thanksgiving, an hour before the duck was done, I bake the stuffing in a pan until browns on top.
Alot of my friends want to know how to make fried corn, so here it is. I had six fresh ears of white corn. My daughter helped me shuck it and was washed them. On a plate or in a bowl, with a sharp knife in hand, place the ear of corn in the bowl and hold it at the top. start slicing the corn off the cob. Once the corn in sliced of, take the knife and scrap the cob, this will get the milk or the juice from the corn cob in the bowl. In a frying pan, render out several pieces of salt pork or fatback (for those folk from down south). Place the cooked meat on a paper towel. Do Not pore out the oil from the meat. This is what we fry the corn in, and because the oil from the meat is salty, no extra salt is required. While the oil is still hot, toss in the corn and the juice and watch the magic. Added pepper and stir the corn so it does not burn. Once the corn start to get soft, added about a quarter cup of milk and stir. Turn the heat down and let simmer. Easy, and so very good.
I made fresh collard greens. In a big pot, boil some smoke meat of any kind. I used smoke ham hock. Boil with salt pepper and crush red pepper, until meat is tender and the water has boild down to an inch. For those whole have seen collards, but didn’t know what they were looking at, they look like a big leaf.
Wash each green leaf in cool water, making sure there is no dirt. Once all the leaves are clean, take a few leaves and roll them together tightly.
With a sharp knife, slice the greens. 
Add greens to pot of boiled smoke meat and cook until green are tender and turn a dark green. Added salt to taste.
The Star of the day was the Duck. I had a whole duck and 4 additional quarters. I washed them and seasoned inside and outside of duck with seasoning salt, pepper, garlic and onion powder. I place on a rack in a big backing pan. Now you place a duck on a rack so that the grease from the duck will drip in the pan and the duck is not being baked in it. This is a step poeple forget and then their duck turns out grease. Before I put the duck in the oven, I place a onion in the cavity, quartered, and two carrots cut into chucks. For the first round of baking, I place the duck breast down. When the back is brown, I flip the duck and so breast is up and bake that way. 
For dessert, I made a apple pie.
