This recipe is a crowd pleaser. Your kitchen is likely to be a miss when all is said, but it is worth it. My husband had doubts the first time I made it, but he ate his words. The only changes I make are; 1. I use the pepperidge farm bread cumbs instead of cutting up loaf bread. 2. I use onions instead of leeks. 3. I add a little sage and thyme.
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