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Nov 26, 2008 06:37 AM

Two different chestnut-sage stuffings

I've decided that I want to make a chestnut sage stuffing (no sausage) and have found 2 recipes that look good, this one from the LA Times:

and this one from Mark-Bittman (the chestnut sage is a variation, so you need to scroll down):

The LA Times one uses less butter, but adds stock and eggs, the Bittman one uses lots of butter (no stock, no eggs). I like the idea of less butter and adding turkey stock (we made turkey stock over the weekend) but I am a little weirded out by the eggs. Thoughts on how the recipes will taste different?


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