This Thanksgiving, amp up your stuffing by taking Alex Guarnaschelli's advice of incorporating pepperoni and mozzarella into the classic celery and onion-centered dish. If you don't normally cook your stuffing outside the bird, it may be time to reconsider; the stuffing has to reach at least 165°F in order to eliminate all the bacteria, and since it cooks slower than the turkey itself, you'll likely end up with dry, overcooked meat. To keep your vegetarian family members happy, be sure to serve the bird with a heaping dose of roasted butternut squash.
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