Not bad. The beef pieces came out a bit tough as I heated the soup through. Next time I'll cook the beef medium rare and throw it in towards the end. Or leave the meat on the side and use the soup mix as a sauce over. Maybe serve it with a side of mashed potatoes.

Reviewed On: Jan. 8, 2009

Very easy for anyone who doesn't have too much time for prep, and want dinner ready in a half an hour. Chicken comes out tender and the smell of garlic is lovely. I serve it with steamed mixture of white and brown rice. Fresh diced tomatoes on the side makes a nice compliment. Delicious!

Reviewed On: Jan. 2, 2009

What an awesome stuffing! For this recipe, I also left it out of the bird. I like my stuffing moist, but not drenched. I used Farmer John's Old Fashioned Maple Sausage, or traditional non-cooked sausage, and the smell just made my mouth water. It is a bit more fatty, but it's once a year.. so why not?! I didn't have sage herbs so I didn't put any and it tasted just fine without it. I used Craisins because I don't like tart and Fuji apple which tasted great. For the bread I used 5 cups of both sweet bread and sourdough. The stuffing turned a little more on the sweeter side, but my guests raved about it all night as they scraped for pieces. This style doesn't have too much bread, so it's really meaty. Try doubling the bread or decreasing to only 1/2 lb of sausage. If using more bread add 2 to 3 tbs butter.(Using only 1 can) I also used chicken broth every 20 min without drowning. Stirred as one of the reviews stated. Cooked another 30 min, added more. And another thirty. Stirring gently does help cook evenly. Add the broth or stock gradually to the consistency you prefer. A friend even said he could just eat the whole tray by itself! I knew I should have double the batch. Great recipe!

Reviewed On: Dec. 27, 2008