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Reply to "Stuffing is too dry; what to do? "
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[quote=Anonymous][quote=Anonymous]OP here -- Thanks. I was just thinking -- I could also cook up some turkey bacon and add the juices from the bacon. What do you think? Overkill? [/quote] I vote no. I am imagining almost lightly spraying (in reality lightly sprinkling and kind of "fluffing up" the dressing). With the juices from the bacon I think you'd get pockets of dense fat (though I just realized you are talking about turkey bacon, and I'm, thinking that would be different but I don't cook it so I don't know)[/quote]
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