Thread: Labor Day Menus
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Old 09-02-2004, 11:30 AM   #32
parrothead
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Quote:
Originally Posted by jminion
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.
That's the way I do it.
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