I used fresh polish kielbasa that I boiled first and some fresh smoked that I cut up as directed. I rinsed the sauerkraut first and I added some potatoes(5 quartered)and horseradish mustard and it was fantastic! The sauerkraut was sweet and had a slight beer taste where the potatoes had a "bite" from the horseradish. The kielbasa was tender and very flavorful from everything. I will be making this again only this time I am doubling both the beer and sauerkraut (even though I hate beer and am not a huge sauerkraut fan).

This was a little strong smelling even though we cut the herbs down slightly (due to my stomach problems) but it did taste very good. Despite the smell, the taste was not overpowering as I thought it would be. I think this is a great recipe to make and "make it your own" to your family's liking. I personally like it the way it is just cutting down on the herbs a little and served over pasta. I will be making this again.

I made it exactly as written with the exception of the apple cider. I used apple juice 12 oz. frozen (never found or even saw frozen cider before). The sauce didn't thicken maybe because of the extra juice or the fact it was juice and not cider but who cares, I eat prime rib with au jus and it isn't a thick sauce. I tell you this was a huge hit even without the cider. I just dribbled it on the chops (well, ok...it was so good it ended up as a pool across the chops and potatoes) and it was very very good. I will make this again...I do not plan on changing any part of the recipe (just using juice instead of cider because I can't find cider). Thanks!

I was not impressed with this. I also found that the flavor didn't go through the meat (where it did, it was good but....). Maybe if I left the skin on and baked it afterwards it would have been different. The sauce was so thin it didn't even stay on the chicken. As is, it was not that flavorful but it was easy. I will try this again and take the advise of others by leaving the skin on and baking afterwards.

I didn't follow this exactly. First thing, my husband hates Asiago Cheese so I used 1 cup of Cheddar Cheese instead. I added more prosciutto and mushroom than called for and added some peas as suggested by others. I also served this with some garlic bread. Everyone loved it!!! I am definitely making this again. It was wonderful.

I did not care for this at all. I don't even like the smell of it. Judging by the other reviews it was good so I am not sure if it is just because I am sensitive to the Cabernet or the mustard powder or what but I will not make this again.

I thought this was missing something. It just tasted bland to me. I was expecting a stronger mushroom taste or something. I also didn't care for the consistency of it. It isn't that it tasted bad...it just was to bland for me. I certainly am going to eat the rest of it but I doubt I will make it again.

Now this was simple....too simple. I had my doubts especially since I didn't have bread cubes and used 1/2 cup of bread crumbs. I served hot over ice cream and it was fabulous.

I doubled the recipe and serve over angle hair pasta as others suggested. I made this for dinner tonight with a combo of shrimp and scallops, onion instead of shallot, and I used lemon juice (3 tbs from my little yellow plastic lemon) instead of juice from a fresh lemon. This was out of this world! Yes, the wine sauce was thin but the flavor sure wasn't. You just need to be sure you use enough sauce to get the full flavor of it. I am going to make this again only I am going to adjust one more time so I have more sauce. I think 4x would do a lb. of angel hair pasta nicely. I may cut the butter down as some suggested due to diet restrictions. I just hope it doesn't ruin the taste of it as it is perfect just the way it is.

I followed this exactly except my hash browns were not shredded. I thought it was very easy to make and good. My family loved it. Due to our dietary restrictions I won't serve this often but I will be making this again. Next time I think I will switch to cream of mushroom soup and add some mushroom to it as the celery soup really did nothing for it and we are not all that crazy about celery to begin with.

I thought it was quick to make and so good. I served with broccoli and my husband loved it.

I made this once already and plan on making it again. Although it was good the way it was it was a bit bland and it can be so much more. I am going to add a few things to it and maybe try some of the suggestions of using more mushrooms, a pack of dry soup mix.

I made this a while back and I am going to make it again this week with a few personal adjustments. Although it came out good the way it is written I am going to also rub the pork with salt, pepper, and garlic then sear the pork. I also am going to cut the ginger down as it is such a strong flavor to me.

I made this since my grandson is allergic to eggs and boy are these good. Not only did all the kids eat them, all the adults couldn't stop eating them either.

This turned out great. The only thing I did to it was add 1 tsp. vanilla extract.

I really enjoyed this.

This sounded so good I wanted to make them and didn't have saltines so I ended up using Ritz. This came out fantastic! Both my husband and I loved it.

Fast, easy, and good.

I made this using chicken instead of turkey. I used 2 chicken breasts cubed and it filled 2 deep dish 9" pies. I am not a big "spice" person and to me there was too much parsley. Next time (and there will be a next time) I will only use a tablespoon or two. My husband agreed that the parsley was a bit much and he doesn't like pot pies but he sure loved this one.

I had to cook it a little longer but by far this was a quick recipe and boy did they come out good.