I modified this recipe a little (less cinnamon, added sugar) and decided to try the suggestion to soak the bread overnight for more flavor. I don't have anything that holds 12 pieces of bread flat (does anyone?) so I stacked the bread in a plastic container with a lid, and poured the mixture in between and on top, but ran out at the end. In order to try to soak all the pieces, I flipped the container a couple times. There must be a better way, because the next morning the pieces were so soaked that they were hard to get on the griddle in bread-shaped pieces. If someone else has a different way, let us know. Otherwise, stick to the standard dip-and-grill method.

Reviewed On: Dec. 25, 2008

Like most of the reviewers, I added more seasonings and another apple. The gravy had a bit of apple flavoring and was a nice texture. Overall a pretty good stew but I had to do a lot of the prep work the night before - no way do I have time to cut up and saute chicken or cut up apples, onions & potatoes before work!

Reviewed On: Nov. 14, 2008

Don't make the mistake I did, using the same amount of ground sage as this recipes calls for in dried sage. I may try it again, but not soon.

Reviewed On: Nov. 26, 2004