So I did your standard stock+eggs+bread+veggies stuffing. At the very end, my wife had put in garlic salt without my knowledge, so we double salted it. Why she did that, no one will ever know.
It was totally edible when eaten with the other dishes and with turkey, but it almost inedible by itself it's so salty. What are the best ways for me to reduce the saltiness without "watering down" the flavor?
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