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(16 oz.) herb-seasoned stuffing mix (I use Pepperidge Farm) 5 (14.5 oz.) cans chicken broth 4 eggs 1/2 tsp
Serving suggestions I originally created this recipe as a sauce for my Asian-Inspired Lentil Burgers, but I have since discovered that its great on soba noodles, rice bowls, baked tofu, vegetables (like these garlic green beans), and as a dip for rice crackers and raw veggies as well
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