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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 Cheese and Spinach Puff Pastry Pockets Recipe from Food Network
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Proof that bacon and brussels belong together.
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Get Spaghetti Squash with Kale Pesto Recipe from Food Network
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Get Quick and Easy Roasted Red Pepper Pasta Recipe from Food Network
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Shell pasta stuffed with a garlicky mushroom, spinach, turkey and cheese filling topped with mozzarella and sauce.
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Get Macaroni and Cheese Recipe from Food Network
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Get Gnocchi Bolognese with Ricotta Recipe from Food Network
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Get Bacon and Tomato Pasta Recipe from Food Network
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This is hands down the best way to eat your veggies.
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Get Roasted Cauliflower Recipe from Food Network