I made this recipe as a dipping sauce for turkey in place of traditional cranberry sauce at Thanksgiving-- big hit. Reduced the corn starch, added 1 cup gingerale, simmered, and blended before serving hot. Excellent.

Reviewed On: Nov. 23, 2008

I cook my onions and celery in 1/4 cup butter before adding the broth for savory flavor. Also substituted cornbread stuffing for 1/2 the herbed stuffing and added a splash of apple cider. Very yummy!

Reviewed On: Nov. 23, 2008

Love this recipe with a couple of modifications: I use 3+ cups of frozen corn instead of the creamed and canned corn, 3 eggs, and add dehydrated onions. I also melt the butter and pour it over top of the batter; it just sits on top while it cooks, then soaks in once it is removed from the oven. Perfect!

Reviewed On: Nov. 23, 2008