Very yummy. For those people who said they had a hard time slicing the goat cheese.. try this tip. Put in freezer for 10 minutes to firm it up before slicing, and then use dental floss (unflavored of course). You should get nice even slices.And I highly recommended panko, which are crispy Japanese bread crumbs. I added a thin slice of granny smith apple under the goat cheese. Makes a nice presentation, plus also keeps the goat cheese in one piece when you lay it on the salad.

Reviewed On: Aug. 15, 2009

I've made this recipe for a few years now, and everyone loves it. I use 1/2 cornbread and 1/2 white bread.. thats a few days old, for a nicer texture. I make the cornbread ahead of time, cube it and slightly toast it. Then I follow the rest of the recipe to a T!! I;ve made it with fresh and dried herbs depending on what I can track down. Fresh is better, but even with dried this recipe is delicious. Not sure what the point of the turkey liver is, but I use it anyway. Tried throwing in 1/2 cup of apple cide once, in the stock..added a little sweetness.

Reviewed On: Dec. 4, 2006