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This recipe is nearly identical to our Sausage Stuffing, but we added currants steeped in sherry for a little sweetness and switched up the sausage and herbs a bit. That’s all to prove the beauty of this stuffing: You can put whatever you’d like in there—apples, prunes, dates, chestnuts, pine nuts, walnuts. Over the holidays we like to eat this with turkey, goose, or pork crown roast.
This recipe was featured as part of our story on The Last Kodachrome Christmas.
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