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Keep it low and slow, and stir constantly to avoid any burnt bitterness
Milk: A couple of tablespoons of milk to thin out the dressing, or you can use more lemon juice if you like a more lemony flavor
(I do still check the stuffing with an instant-read thermometer before taking the bird out of the oven.) Then I remove the stuffing to a serving dish (keeping it separate from the "dressing") before carving the bird
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