absolutely delicious!! i added spears of asparagus to the rolls along with the red peppers. great combo of flavors. it was relatively simple and quick, yet seemed very elegant and looked spectacular.

Reviewed On: Mar. 19, 2006

i love this! but i alter it a LOT. first of all, i don't use sausage. i just throw in some roasted turkey bits (mostly breast, but some dark meat too). i also use less melted butter and a lot more broth to incorporate it all. i haven't tried this with dried cranberries; all i had on hand were fresh, so i chopped them up and added them. i loved the tang they added. i also just made this in separate baking pans as a dressing rather than a turkey-filler. it has all sorts of lovely tastes mixing together--the sweetness of the apple, the tartness of the berries, the savory herbs... and i love that it uses both whole wheat and white breads. i used store-bought dinner rolls, and it turned out great. it's different from your typical "celery and bread stuffing", but it was a welcome change. love it!

Reviewed On: Mar. 14, 2006

i made this the old fashioned way--no bread machine. it turned out beautifully. the color is fantastic, and the spices give it a nice taste, but no one could really tell it was pumpkin. for me, the pumpkin just gave it an interesting golden color, but not enough flavor to be recognized. it would be really great with country crock's cinnamon margarine or pumpkin spice margarine!

Reviewed On: Mar. 14, 2006