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Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet.

Source: Everyday Food, November 2012
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  • MS10081441
    13 NOV, 2012
    Sarah, your so funny! Thanks for the chuckle I got when you closed the oven door with your foot! I love it! You remind me of me when I cook. Anyway, am cooking all these thanksgiving recipes! Thanks!
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