I figured over a thousand reviews with positive ratings couldn't be wrong and I was right! First time branching out beyond the traditional dressing and we LOVED it! I doubled the recipe which filled a 9x13 foil pan along with another casserole dish. Used sourdough instead of white bread, chicken broth, regular JD sausage (plain), skipped the liver and only did 1 c onion and 3/4 c celery b/c I'm not a big fan of either (personal tastes you may want more). Baked at 350 covered for 30, stirred, and baked for another 15 uncovered. I like my dressing with the bread crumbs intact and not mushy so the broth amount was great for me. HIGHLY recommend this recipe!

Reviewed On: Nov. 26, 2009

My first attempt at quiche and it came out GREAT! I pre-baked a frozen pie crust for about 8 minutes to prevent sogginess. I advise covering the edges with foil b/c even though the end product wasn't burned the edges were overbaked. I used only 4 eggs instead of the 5 a lot of reviewers recommended, 3/4 cup half and half b/c I couldn't find "light" cream, and sauteed the onion and spinach in butter prior to mixing in as other reviewers did. I think this is crucial for a milder onion flavor and to bring out the flavor of the mushrooms. I used half a package of frozen chopped spinach instead of fresh because I'm just lazy! Drain/squeeze the spinach THOROUGHLY. I baked at 375 degrees for 35 minutes, added the last bit of cheese on top, then baked another 5 until it melted (I think it helped it cook faster). It was a very dense quiche but that is how I like it. Others may want 5 eggs for more "fluff." Will absolutely be making it again!

Reviewed On: Feb. 25, 2009

I made this with condensed milk instead of regular, 1/2 cup light brown sugar, and 1 1/2 cups chopped pecans - it came out fabulous! It is the first and only pecan pie I have made that cooked in the recommended time and set up like it was supposed to. I've given up on the Karo syrup recipes, and will stick with this one. It is even better the next day as it keeps very well (the crust was not mushy as is the case with a regular leftover pecan pie). I will try it with 1/2 cup regular sugar next time as my husband said it was a bit to "caramely" for his tastes but I thought it was great with the light brown sugar - just depends upon personal taste. I would not go with more sugar though, it was definitely rich enough. Will absolutely make again!

Reviewed On: Nov. 29, 2008