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Reviewed Sausage and Mushroom Stuffed Boneless Turkey Breast

Nov 13, 2010 in Food Network Community Toolbox on Food Network

I did not see this mentioned in the recipe or on the show. If you are able to find caul fat using it does make a more perfect round and will be less likely to fall apart. That said, the caul fat needs to be at room temp. Using the fat even slightly chilled will cause it to tear -- and oh what a mess. It happened to me on another recipe.

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