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Thanks to Lorna for Contributing this recipe! |
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(No Picture Available) Apricot, Chestnut and Raisin StuffingIngredients: 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) Directions: 1. Blend ingredients. 2. Stuff bird or cook separately according to taste. |
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