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Ingredients
US|METRIC
5 SERVINGS
- 2 eggplants (large, peeled and cut into ½” cubes)
- 2 Tbsp. salt (for salting the eggplant, not for the final stuffing)
- 2 lb. mushrooms (assorted, I used 1 lb baby bella, 8oz chanterelle, 4oz oyster, and 4oz royal trumpet)
- 6 oz. bacon (reduced-sodium uncured)
- 1 yellow onion (medium, chopped relatively fine)
- 3 stalks celery (cut into ¼” slices)
- 1 Tbsp. fresh parsley (finely chopped)
- 1 Tbsp. savory (dried, whole leaf)
- 3 Tbsp. grass-fed butter (or other good cooking fat, more bacon fat, tallow, coconut oil, etc.)
- 15 lb. turkey (for bigger or smaller bird, scale accordingly)
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