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Roast Turkey with Pan Gravy and Chestnut Stuffing
Book Information
The Professional Chef (8th Edition)
Page: 559
Ingredients
All-Purpose Flour
Carrot
Celery
Chestnut Stuffing (page 560)
Chicken Stock (page 351)
Clarified Butter or Vegetable Oil
Onion
Parsley
Whole Turkey
Tags
Roasting and Baking