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Step 2Add basil, parsley, and chives and continue to blend, adding more water if needed to thin dressing to a pourable consistency, until combined
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No need to showcase the midriff if thats not your thing
Back in the day, I used to work at this French restaurant and we made the most incredible cornbread and chorizo sausage stuffing that we would put inside cornish hens with a little butter honey glaze at the end
This style works well if you like a streamlined silhouette with gentle sparkle and an easy, elongating effect
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