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Chicken Stuffing
Preparation info
- Difficulty
Easy
Appears in
By Rufus Estes
Published 1911
Method
Take the heart, liver, and gizzard of a fowl, chop fine, season to taste and mix with boiled rice, worked up with
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Easy
By Rufus Estes
Published 1911
Take the heart, liver, and gizzard of a fowl, chop fine, season to taste and mix with boiled rice, worked up with