"a Marks & Spencer "ballotine" of turkey, duck and chicken"

In the US, we call that a "Turducken" ~ TURkey/DUCK/hEN. All three birds are de-boned and the chicken is stuffed inside the duck, which is then inserted into the turkey. I believe the concept and the name come from south-central Louisiana (Cajun country), but football personality and turducken enthusiast John Madden has popularized it nationwide.

Like most New Orleanians, our Thanksgiving and Christmas turkey dinners always feature OYSTER DRESSING ~ essentially "stuffing," except that it is not customarily stuffed inside the turkey, but rather baked in its own casserole dish.

We omitted candied yams this year for the first time in I-don't-know-how-long. With the kids grown up, and two out of three far away from home, we ate at a friend's house, bringing a few "pot luck" dishes: broccoli-and-cheddar casserole, cloverleaf dinner rolls, and a pumpkin-and-poached-pear pie. (I was kinda surprised that no one showed up with any kind of sweet-potato dish.)

The pumpkin/pear pie has become traditional, even mandatory, since Peggy found the recipe a few years ago. Regular pastry crust, regular pumpkin filling, with an extra bonus "top crust" of poached-pear slices.

You peel the skin off the pears, submerge them whole in a saucepan of spiced red wine, and cook until they turn a maroon color. Then core and slice the pears, and arrange the slices on top of the pumpkin custard before popping the pie into the oven. The slices look great because they're two-toned: reddish/brown along the outer edge, pale yellow-white elsewhere. If you can manage a nice neat pinwheel arrangement, so much the better, but even a messy and irregular double layer of slices (which was the best we could do this year) looks extremely appetizing, and tastes even better.