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Butternut Squash Soup II

Reviewed: Oct. 26, 2011
Great recipe! Only changed a couple of things. I doubled the carrots and celery, cooked the squash beforehand, and added some curry. I might try switching out the butternut squash for pumpkin. No need for cream!
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Sausage Stuffing

Reviewed: Dec. 15, 2012
I've made this recipe the past three Thanksgivings and won a cook off with it. I follow the directions for the recipe, but I add chicken stock and garlic. I add chicken stock a little at a time, mixing it in with my hands, until it feels moist. It usually takes about 32oz of stock. I back it at 350 degrees for about an hour or until the top is browned. I use french bread or cheap white sandwich bread.
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