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Thanks to Lorna for Contributing this recipe!

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Apricot, Chestnut and Raisin Stuffing
 • 6 oz (175g) uncooked, dried apricots
 • 1 lb (450 g) unsweetened chestnut puree with
 • 6 oz (175 g) chopped hazelnuts
 • 3 oz (75g) seedless raisins
 • 2 tbs. chopped parsley
 • 2 oz (50g) melted butter and seasoning (S&P)
 1.  Blend ingredients.
 2.  Stuff bird or cook separately according to taste.


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