Recipe courtesy of Marie Ostrosky

Southern Stuffing

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6 cups brioche

1 pound country ham, cubed

4 ounces (1 stick) butter

2 onions, chopped

4 ribs celery, chopped

3 tablespoons minced garlic

1/2 cup parsley, chopped

1/4 cup green onion, chopped

2 teaspoons dried sage

1 teaspoon file gumbo powder

1 cup pecans, chopped

1 cup chicken stock


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