Materials: 70% cotton, 30% polyester
Just thaw them completely and drain off any excess liquid before blending so the dressing doesnt become too thin
It's tempting to use a high-quality, crusty, chewy, large-holed, fancy artisanal bread, but the finer hole structure of regular, supermarket-style "Italian" or "French" bread (or just plain old high-quality white sandwich bread) makes for better flavor absorption and retention, and that's what stuffings are all about, right
i blended everything in a food processor
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