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Delicious side to your morning eggs and bacon! Adapted from bemindfulbehuman.com
Heat a medium sauté pan on medium-high. Add 1 teaspoon of olive oil. Cook fennel and mushrooms until lightly browned, remove from pan. In the same pan, add the remaining olive oil. Add leftover sweet potatoes, stuffing, turkey and reheat until warm. Add the chicken stock if the turkey seems dry. Season with salt and pepper as needed. Return mushrooms and fennel to the pan. Stir and reheat for about a minute. Serve garnished with green onion.
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