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What's all the fuss? Apparently the bread cubes soak up the oyster juices, which adds a little richness without making you feel like you swallowed the ocean. As a stuffing purist, I'm a little nervous to break away from my family's traditional herbs-bread-sausage route, but this take does sound intriguing.
Any oyster stuffing enthusiasts out there? Is it really that good? Good enough to ditch the classic mollusk-less recipe?
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