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This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Laurie Benda of Madison, WI, created this edible ode to garlic, which was awarded first prize at the 2008 Gilroy Garlic Festival.
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Flaky dumplings soak in the juices of a thick and chunky turkey-vegetable stew of Thanksgiving leftovers to make this comforting casserole.
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You will get all the flavors of the Mediterranean in this dish featuring pan-seared chicken breasts in a sauce made with sun-dried tomatoes, chicken stock, garlic and lemon. Topped with olives.
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Ground walnuts thicken this unique sauce and give it both a subtle nuttiness and an appealing creamy texture, both of which are perfect with turkey.
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