I'm a nervous hostess and am having Thanksgiving at my house this year so I wanted to try out this recipe ahead of time. I took everyone's advice and only used a little bit of broth, and added as needed. I made it with Martin's potato bread cubes and left out the mushrooms. It was SO GOOD! I halved the recipe b/c I read that it serves a ton of people . . . I had 3 hungry adults for dinner, and we polished it off (everyone loved it and had huge servings, and seconds). Also I followed the advice of others that went before me and only cooked it on low for 4 hours, checking periodically to add broth and stir. I'm glad I did b/c at times it was starting to stick to the sides and I could have seen it burning if I wasn't paying attention. But great, great, recipe!

Reviewed On: Oct. 31, 2009