Thread: Labor Day Menus
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Unread 09-02-2004, 11:25 AM   #31
jminion
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Here is another way handle stuffing loin, you cut it like peeling an apple. Make it 3/4 to 1" thick and continue until it is laid out flat. then add stuffing and roll back together, tie and cook. It like a pastry roll as far as technique goes.
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