Really easy to put together, and it's getting positive reviews from my coworkers! I left out the orange peel and nuts and used half white sugar, half brown sugar. Also, I used pumpkin pie spice instead of cinnamon and two cups of fresh cranberries. This didn't turn out as sweet as I expected, but it was a pleasant surprise.

Reviewed On: Dec. 16, 2008

I made this for my first official Thanksgiving dinner, just a few days ago. Although this seemed like a lot of prep work, it really paid off! Even my dad, who is a stuffing traditionalist LOVED it. The flavors were great, I'll be making this every year! I cooked this outside the bird. It makes a lot, but it's all worth it. Like other reviewers, I cooked it covered at 350 degrees for 40 minutes, and then uncovered for 15. It was a bit loose, I might follow others' advice and use an egg next time - and I had to use extra broth...but it's great. Thanks for sharing this!

Reviewed On: Nov. 30, 2008

Great base recipe to start from! I changed things a little, and plan on diverting a bit more the next time, but it's a great foundation. What I did was I browned the onions, added 2 cloves of fresh garlic and then added the ham. Once everything started getting color, I went back to following the recipe. I served the soup over broccoli. For next time, I plan on doing the potatoes separate, and using the immersion blender on half. The soup comes out creamy but kinda thin...I like chunky, thick soups. So breaking up the potatoes will be an easy way to thicken the soup even more. I might add in more vegetables as well. All in all, a great recipe, that I will be making all winter long! Thank you!

Reviewed On: Oct. 13, 2008