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Roll each piece of dough into a 15-in. rope and taper the ends. Shape each rope into a circle with about 2 in. of each end overlapping. Twist the ends where they overlap. Flip the twisted ends over the circle; place ends over the edge and pinch under.
Overlap the flattened turkey breasts. Rub butter, minced garlic and sage over the turkey. Top…
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To prepare persimmon pulp, puree the ripe seeded fruit (peeling is optional) in a blender or…
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