Everyone really liked this recipe, but when I make it next time I won't put in extra hot sauce as other reviewers noted. It was way too spicy for me - it actually was hard to finish a complete bowl of it. BUT this is my personal preference as I really don't like things too spicy. I think if you follow the recipe as written it should be fine.

Reviewed On: Jan. 27, 2012

I was looking for something other than just standard "tomato" sauce to serve with Chicken Parm and Eggplant Rollatina and this sauce was the perfect match. I made some minor changes to the recipe for personal preference. I added 4 cloves of garlic - minced - when I sauteed the onion, but that's because we LOVE garlic! I didn't have heavy cream so I used half and half and it was fine. To make the sauce a little chunkier I used one can of diced tomatoes and one can of crushed tomatoes instead of 2 cans of crushed tomatoes. This is my new "go to" sauce for all of my italian dishes.

Reviewed On: Jan. 13, 2012

Best traditional stuffing recipe by far! To save time I purchased whole wheat sourdough bread that was already cut into one inch pieces, toasted and seasoned from a farmers market (which was definitely the way to go). I used Olde Bay Seasoning instead of poultry seasoning to add a little more flavor. I was nervous about adding too much broth or not enough broth but really just used my judgement and it came out perfect. I made this the night before and refrigerated in a covered stoneware casserole dish (that was sprayed very well with Pam) and baked once the Turkey was done. I think making the night before gave the stuffing time to fully absorb the flavors. This is a definite keeper for my Thanksgiving Day meal!

Reviewed On: Nov. 28, 2011