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Vincent says: Everyone has their own favourite turkey recipe, but we are partial to this one from the Wayside Inn, which celebrates traditional Thanksgivings close to the scene of the original one.  “Fresh killed turkeys are best for flavor and moistness” the chef told us, although he admitted that good quality frozen ones would do in a pinch.  Long, slow cooking and frequent basting result in a beautifully browned bird with succulent flesh.  The Wayside Inn’s stuffing using home baked bread and homemade sausage has an old fashioned excellence hard to duplicate with shop bought ingredients.

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