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December 14, 2016
1. Sweat the onion, garlic and ginger off in the butter
2. Render down speck lardons
3. Remove from heat and combine ingredients
For a wet stuffing:
4. Combine all ingredients and stuff poultry before roasting
For a dry stuffing:
4. Stir to combine all ingredients, keeping as fluffy and aerated as possible
5. Lay combined ingredients on large tray and bake until bread is light golden brown
6.Remove from oven and allow to cool, then stuff poultry and roast
12 Days of Christmas
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