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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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Boiled fingerling potatoes tossed with vermouth, red onions, parsley, and an herb vinaigrette.
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Get Game Hens with Brussels Sprouts and Chestnuts Recipe from Food Network
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These elegant chicken breasts stuffed with a mushroom and bacon filling can be made ahead of time.
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Get Salmon Chowder with Dill Recipe from Food Network
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Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
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Get Individual Turkey Shepherd's Pie Recipe from Food Network
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The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.
cooking.nytimes.com
Jerk chicken — spicy and grilled — is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles You can certainly grill it in the island manner
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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 Mediterranean Cod Packets Recipe from Food Network