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This recipe is by Florence Fabricant and takes 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Bobby Flay adds a Latin note to his stuffing with spicy chorizo and goat cheese because he loves it and it goes really well with wild rice. It may not be classic, but it's delicious.
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A basic bread stuffing using eggs and canned chicken broth to moisten and bind the bread with the onions, celery and seasonings. This recipe makes enough to dress an 18 to 20 pound bird.
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Get Sausage and Apple Stuffed Pork Roast Recipe from Food Network
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This pot pie is filled with parsnips, carrots, and sweet potato and is topped with your favorite biscuit mix.
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Get Fontina Risotto with Chicken Recipe from Food Network
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Get Vegan Pinto Bean Breakfast Sausage Recipe from Food Network
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