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The pomegranate glaze makes for a beautiful, burnished bird. This turkey is delicious stuffed with Cornbread, Wild Mushroom, and Pecan Stuffing or Classic Stuffing.

Source: Martha Stewart Living, November 1994
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  • karenmathis04
    8 NOV, 2018
    I made this recipe for the first time about 15 years ago. I have never made the pomegranate glaze since. It's very time intensive, and the turkey gets cup up pretty quickly, and no one really appreciates the glaze. I've kept the recipe, though, for the gravy. I love the puree of roasted veggies and cognac.
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