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cooking.nytimes.com
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley Turkey sausage, kale and sliced chiles are also tossed into the mix As Ms
cooking.nytimes.com
This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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