I make a version of this recipe as a hot potato dish...I thin slice, usually red skin, Yukon, or whatever you have on hand...put them in a micro safe bowl, twist of sea salt, chopped onion(we prefer sweet/or red), garlic...I like to use fresh basil, and/or oregano(if you don't have fresh at least rub the dry in your hands, it will make the flavor burst!)I think these herbs are more Italian, I lived there, "the early years"...the big finish, and EVOO!I cover the bowl with one of those vented made for covering thingies, I can't tell you for how long 'cause I don't know the wattage/quantity...common sense, let them "rest", take the top off, sprinkle with Parmesan cheese! They will not lack flavor, I'm making the cold/room temp. for a picnic in the mountains. tomorrow TMI...The potatoes are healthy...I make them for 2-4 in the micro. I boiled them for a crowd stove top...hint skins have most of the vitamins/potatoes off the charts with potassium...YUM

This recipe reminds me of years ago. In Acapulco where they had huge fire pits, and prepared whole red snapper,(I know "they" re-named it, what's that all about?)by stuffing the opening of the fish with the most simple ingredients: thin slices of lemon; tomato; onion...then they just wrapped it tight in foil and threw it in the fire...OMG it was divine! Not haute cuisine, or gourmet by any means...just fresh, clean healthy. Years later I prepared my take on it with a whole salmon, on the barbeque at a party there were no leftovers...with salmon being a fattier fish, you really don't need an addition of butter, maybe olive oil if you wish to add the flavor, but not necessary. In case you can't tell I'm all about healthy, but not at the cost of flavor...I just try to tweak recipes to make them more on healthy side,but really it's pointless to prepare "healthier meals" if no one will eat them. It's not just about calories but also chemicals, I really try to pay attention to all the garbage the FDA allows "them" slip to us, scary stuff...read those labels. Sorry to have gone on a rant!This recipe is really Yummy, Thanks for sharing!

Thanks for an super recipe! A great marriage of sweet and savory...the few changes I made were: fresh herbs, I use a stock pot put the neck and giblets. Then I add fresh: rosemary; sage; thyme, and as I'm preparing the onions; celery; garlic, etc. for the stuffing I just throw the stuff others would put in the garbage in my stock pot...(I also add carrots, pretty much everything but the kitchen sink...)when the stuffing is ready to be moistened I pull the broth both from my stock pot and the turkey...if you sample the broth you won't believe how yummy it is...nothing compares to homemade! Keep adding water as it cooks down. After dinner(we dine about 2-3pm, so there's plenty of time, debone the turkey, and add the carcass(keep adding water)...I then simmer all the flavors until the bones are dry...strain everything off except the broth...enjoy it fresh, or freeze it in serving size batches. The next time your sick,( so a small cup of this stuff before going to bed will help knock you out), or you need broth you'll NEVER want to reach for "the off shelf" again!!! Oh, the only thing I omit is the liver, I like it, no one else does...and I mix homemade cornbread with white bread...my mom was southern cook and it my tribute to her...always to bring a touch of her to my table!You don't want to forget the most important ingredient...LOVE!

I would give this 5 stars however I found it bland...I always add sherry, I find it amusing when others reviewing say when they have kids they don't add alcohol, THE ALCOHOL IS COOKED OFF! All that's left is the flavor, your kids nor you will get drunk, I promise. Also I like to fine grind fresh nutmeg before serving, just a bit seems to really bring in a lot of flavor,(it's fine to use the pre-powered if that's all you have). Seriously I don't get all that parsley, Italian has way more flavor, but not a whole lot from the "regular"...maybe color...for me it's always about taste, presentation...not ineatable garnish!Do add cut up grilled chicken breast; shrimp; seafood; grilled veggies; have fun with recipes and tweak them to suit your taste, and your family. Taste as you go along, try a smaller amount just for you before you make it for company. The main ingredient you need is LOVE!

Really good...I pureed about 1/2 of the mixture, depends how chunky you like it, and added, a dash or so to taste of nutmeg, and sherry...I always use fat free milk, when I can, to keep my food on the healthier side...my guests love it!