This is amazing! Our new Thanksgiving Dressing recipe for sure. I used fresh herbs instead of dried since I had them on hand. Next time I will make my cornbread from scratch only because the boxed stuff has some undesirable ingredients that I'm trying to stay away from. But really super, super!!

Reviewed On: Dec. 18, 2010

I thought this recipe was fantastic! I didn't have a problem with extra filling, as I used a 9.5 inch pie plate and it calls for a ten inch. I did use the smallest white potatoes I could find though, and only omitted one to replace it with 1/2 cup of cremini mushrooms and 1/2 cup frozen peas. I thought the sauce was perfect! I let the pie sit for a good 35 minutes before cutting into it. It's still blazing hot and the sauce sets up nicely! I was concerned after reading some of the reviews but I had no problem at all. I used the ready made refrigerated crusts too. Enjoying the left-overs today, and still the creaminess of the sauce is perfect! Will be doing again after Thanksgiving next month! :)

Reviewed On: Oct. 19, 2010

I think this is a great recipe especially because you can tweak the sugar and flour to your dietary needs, but still, as is, it is fantastic and I highly recommend you trying it.

Reviewed On: Apr. 14, 2010