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This stuffing was adapted from a recipe by Dennis and Judy Mareb of Windy Hill Farm in Massachusetts. They have been featured before in our magazine and on our television show.

Source: Martha Stewart Living, November 2004
Servings Yield

Ingredients

Directions

Cook's Notes

For food-safety reasons, be sure you properly stuff your turkey. Don't do it ahead of time, and don't let the stuffing cool before putting it in the bird. Instead, make it just before you're ready to roast the turkey. Cook the stuffing (in the turkey) until it reaches 165 degrees. Remove it immediately, and enjoy.

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