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Preheat oven to 350°. Lightly grease a 9x13 inch baking dish.
Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
Bake 45 minutes in the preheated oven.
Break the eggs into a large bowl, and beat with a fork until light yellow. Add the pumpkin, cinnamon, ginger, molasses, and milk. Stir well.
Pour mixture into a greased casserole dish. Bake at 350º for 1 hour or until the pudding is firm in the middle.
Serve chilled or at room temperature with a dollop of whipped topping and a sprinkle of cinnamon. Refrigerate any leftovers for up to 7 days. Makes 5 ½-cup servings
Turkey question? Cooking emergency? Butterball Turkey Talk Line: 800-288-8372, butterball.com