Very yummy! I pretty much followed the recipe on this one, but I did make my own marinara sauce based on my father-in-law's wonderful Bolonaise. I only gave it four stars because I wasn't that fond of the egg/breadcrumb filling. I didn't feel it added anything to the meat. I think if I do this again, I might go without that, and do as another poster said by rubbing garlic and spices into the meat. Beyond that, it was wonderful, and we didn't have any leftovers of the meat. If you want to pair this with a nice side, try a simple pasta salad. It works really well.

Reviewed On: Jan. 31, 2011

I was looking for this kind of recipe, but most of the ones I saw, I didn't like the look of. This was the one I decided to go with. I did make some tweaks though. I used Cream of Chickena and Mushroom soup, and fresh mushrooms. I also threw in some spices (basil, oregano, parsley, salt and pepper). I cooked the sauce before putting it in the oven, and put the rice in the sauce to let it soften up a bit before baking. This turned out really good though, and I think I've found another regular recipe to add to the rota.

Reviewed On: Jul. 27, 2008

They were all right, but a little bland. I'm not sure what the cheesy crackers bring to the party. I also used fresh diced onion, which didn't work too well because I'm terrible dicing onion small enough to work right. Question...is that a half cup cheesy crakers before or after they're crushed? I just grabed a handful of crackers out of the box and smashed them up, but the turkey seemed a little loose.

Reviewed On: Dec. 14, 2007