This was... interesting. It wasn't bad or anything, but seemed to be missing something. I didn't have any squash, so i used some pumpkin instead. I tasted the mixture, and it seemed abit dull. i added about 1/2 teaspoon of kosher salt. I always put a little salt on my cranberry sauce anyway, and it helped put a little zing in the flavor. I used one of those pre-made, Boboli-style crusts. I did everything else by the recipe. It had a nice consistency, and surprisingly, the cheese worked well with the sauce mixture. I could totally see myself making this again, though unless you have the leftover squash/pumpkin and cranberry sauce, you'll need to find something to do with what's left in the open cans of cranberry sauce and pumpkin. The salt helped, but it still needs something. Certainly unusual, relatively inexpensive, and well worth trying.

Reviewed On: Oct. 21, 2008

This is really good! I only gave it four stars because I had to make some modifications to get it up to speed. I took the hints offered by others, namely, doubled the pumpkin (I used one of the ginormous cans), petite diced tomatoes (another ginormous can), added a can of corn (drained), and a can of black beans. I used 3 and a half tablespoons of chili powder, 2 tablespoons of Worcestershire, and about a tablespoon of red pepper flakes. I also added two bay leaves, and almost a full can of chicken stock. I didn't have much of that left over, so I suppose I could have used the whole can. Everything else was pretty much as the recipe calls for, but I did let it simmer 30 minutes instead of 20. I chose to use a yellow bell pepper and an orange bell pepper to go along with the autumnal theme. I also didn't have to drain the initial saute, since the turkey had so little fat. But I did transfer it at that point to a Dutch oven before adding all of the other ingredients. I'm glad I did because it would never have fit in the skillet! Thanks to the advice I got from other reviewers, it had just the right amount of bite, and just the right consistency. I would totally make this again.

Reviewed On: Oct. 20, 2008