This is a good recipe. I gave it 4 stars only because it's missing a few items: green pepper and garlic! I've been eating sausage stuffing since I was a tiny kid, thanks to my grandma's wonderful recipe. But this time, I have been looking for a recipe to bake stuffing outside of the bird, and this works. I do suggest adding 2-3 cloves fresh garlic and 1/2 green pepper, diced. I usually omit the celery and add salt, pepper and garlic powder to taste to the mix. Mix the bread with the sausage really well. I figured out a while back that this is the most important instruction for tasty, moist stuffing. I serve this at Thanksgiving, Christmas and Easter, and it's always a huge hit with my friends and family. Try this and you won't be disappointed! Remember to add 1 extra cup of chicken broth to avoid dry stuffing.

Reviewed On: Dec. 24, 2009

Wow...what a Turkey! I was definitely a bit worried at first, since this was my first attempt at making a turkey dinner...and a Thanksgiving dinner at that! But boy was it a hit among my 7 guests! I also stuffed it with some homemade sausage stuffing and it was so moist! The turkey was also so ridiculously moist it just fell off the bone. I will definitely be cooking turkey in a bag for a long time to come.

Reviewed On: Mar. 12, 2008

This is a great recipe for curry chicken, especially if you play around with it a bit. I took the advice of some other reviews and I cooked 5 tablespoons or so of curry in the oil first for several minutes to get more of a paste consistency and to bring out the flavor. Then, I added the onion, 2 garlic cloves, dash of cinnamon, chicken, 1/2 tsp of fresh grated ginger root and some garam masala seasoning (about 1/2 tsp), 2 small plain yogurts, and added 3/4 to 1 cup of coconut milk. I didn't add lemon juice but added some cayenne pepper in the mix and sautéed it for approx 3 hrs. The longer you sauté everything, the better it will taste. Ideally, leave it in the fridge overnight, since it tastes even better the next day because all of the flavors have had time to blend. I would probably go light with the ginger root since I might have put too much in...the dish really had a ginger kick to it. I would even suggest to go with a dash of ginger seasoning instead. To thicken the sauce (it was a bit watery for my taste) I just added a tablespoon or two of flour and it thickened right up. It was amazing! It tasted just as it does in an Indian restaurant or better! I also used the Naan recipe found on here and together, this recipe was a huge hit with my guests! My boyfriend requested that I make it again and soon (since we didn't have any leftovers!) I would definitely eat this with either basmati or jasmine rice as well! Thanks for this wonderful recipe!

Reviewed On: Mar. 12, 2008