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our stuffing. Even chopped parsley improves the mix, adding a fresh, green note and enhancing the flavors of the other herbs. 4 Separat e 1/4 cup of drippings from your turkey or chicken after you skim the fat, but before you make the gravy. Drizzle this evenly over your stuffing, and return it to the oven for a few minutes. This helps recreate the flavor of stuffing cooked inside the bird, and will cap ture the taste of any glaze or herbs you've used on the bird itself. 5 Dice or crumble your favorite sausage, such as chorizo or andoui Eat This Not That lle, and cook it gently until the fat has rendered out. Drain the sausage on paper towels, then stir it into the stuffing mixture.The S houlder The pork shoulder's anatomy has much to do with the choice of cooking technique. It's a complex roast, with bones, connective t buy skullcandy gi sgs issues, fat and a network of muscles running in different directions. If it's cooked quickly it can be stringy and chewy, but the cut c .


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