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This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
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Get Creamy Parmesan Steak Pasta Salad Recipe from Food Network
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Get Chicken and Dumplings Recipe from Food Network
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Get Lemony Orzo Chicken Soup in a Jar Recipe from Food Network
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Get Fried Chicken Salad Sandwiches Recipe from Food Network
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Get Chicken Noodle Soup Recipe from Food Network
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This warming butternut squash squash is seasoned with thyme and sage and topped with crispy prosciutto.
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Get Mom's Waldorf Salad Recipe from Food Network
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Use a store-bought rotisserie chicken or leftover roasted chicken for this chicken salad with pecans, apples, and grapes.
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Get Mom's Mashed Potatoes a La King Recipe from Food Network
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Get Slow Cooker Chicken Noodle Soup Recipe from Food Network
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Creole seasoning gives this sausage and cabbage soup a spicy kick; serve with sourdough bread and more salsa, as desired.