yummy!

Reviewed On: Dec. 4, 2009

The flavor was fantastic, though I did add a small amount of nutmeg and cinnamon due to personal preference. My only qualm is that the directions say to remove the sauce pan after the cranderries start to pop. I did this, but I think I should have left it on longer. This never properly thickened and I believe it is because not enough cranberries popped, so there wasn't enough pectin released. I will try again.

Reviewed On: Nov. 27, 2009

Best ever! I used italian sausage that I squeezed out of the casing and added 1/2 cup of carrots with the apple. I also doubled the stock because I baked this in a greased and covered casserole dish. The colors, texture, and flavors were amazing. My boyfried is not a fan of stuffing or cranberries, but he was changed by this recipe.

Reviewed On: Nov. 27, 2009