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Chef Brian Malarkey, who was the subject of our Q&A this weekend, just e-mailed over a recipe for Thanksgiving stuffing.

Here it is:

Take a rustic sourdough loaf and tear it up into 1 inch pieces, toss in some melted butter, dried cranberries, orange zest and sage.  Season it up with garlic powder, salt and pepper.  When the bird is cooked about half way through, toss the stuffing mixture with some of the drippings from the bottom of the pan and stuff your big bird.

WILL CARLESS

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