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This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey with Orange and Sage and Cranberry-Orange Jam for a one-of-a-kind Thanksgiving feast.

Source: The Martha Stewart Show, November 2010



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  • sumac1280
    20 NOV, 2010
    Dear Martha, Enjoyed your guest, Jason Franey, chef at Canlis in Seattle. My son and daughter-in-law were married at Canlis in September of 2009 and in January of 2011 will have their first child. I would like to adapt the recipe for Jason's Un-stuffing so that Hannah can enjoy it....she doesn't want to eat the giblets while she is pregnant. Any suggestions? Thanks

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