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This is a wonderful recipe to have on hand when turkey and chicken leftovers begin to crowd your refrigerator...during the holiday season or at any other time. Thanks to the stuffing crust, this pie's easy to make, and it's pretty to serve with its colorful meat and vegetable filling.
This recipe is:
Originally published as Chicken and Stuffing Pie in
January/February 1988, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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