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add to shopping list 1 14- to 16-pound turkey 1/2 cup Sherry wine vinegar 1/4 cup orange juice Currant Pecan Stuffing 6 tablespoons (3/4 stick) unsalted butter, room temperature 6 tablespoons all purpose flour 3 cups chicken stock or canned low-salt broth
Read the recipe at epicurious.com
