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Turkey Ricotta Meatloaf (adapted from Lidia Bastianich’s Cooking from the Heart of Italy) Serves 8 ½ cup milk 1 cup stale bread cubes, crusts removed (from 2 slices sandwich bread) 2 pounds ground turkey 2 large eggs
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Document Date: 2011-10-22 21:59:21
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File Size: 109,87 KB
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