Add chicken broth and bring this to a boil.
When broth is boiling add the rice; cover and simmer on low heat about 20 minutes or until all liquid has absorbed.
Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.
While cake is baking, blend together cream of coconut and condensed milk.
While cake is still hot, poke holes throughout the cake. Pour liquid over cake. Cool completely.
Top with whipped topping and sprinkle with coconut. Store in refrigerator.
Combine all ingredients except potatoes and Parmesan cheese in a large bowl. Blend well.
Stir in potatoes. Spoon in 9x13 pan in an even layer. Sprinkle with Parmesan cheese.
Bake uncovered 1 to 1 1/4 hours.
In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2-3 hours. It can be helpful to spray slow cooker with cooking spray or use a liner.
Just before serving, stir in butter and season with salt and pepper to taste.
Stir in broth or water. Cook over medium heat, stirring to loosen brown bits; remove from heat.
In a small bowl, combine corn starch and 1/4 cup cold water, stirring until smooth. Add this mixture into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
Season to taste.
For dressing, mix the dressing ingredients together in a jar.
Just before serving, drizzle the sald with the poppyseed dressing.
In a medium bowl, mix soup, turkey and milk.
In a greased 9x13 inch pan, spread potatoes, then the stuffing, and top with turkey mixture. Bake for 25 minutes.