I had tried a cream of turkey soup from this site twice before with terrible results. The consistency and taste were never right no matter what I did. Using this as a base was exactly what I needed to get the flavor, color, and consistency just right. I added some turkey stock (fresh-made from a couple of carcasses I had), turkey meat, diced carrots, celery and a few other seasonings to this base and it came out so great. What's better is I messed up and added too much turkey stock at first, but this lent itself to "correction" very well whereas that other recipe did not. To fix, I took some of the soup into a bowl, thickened it with some flour and returned it to the pot. Consistency corrected without taking anything away from the flavor. This will be the base I use for all my creamy soups from now on. It erally is just perfect.

Reviewed On: Oct. 8, 2009

I just made this last night for dinner and it was everything I'd been craving!!! I need to get the knack of oven baking them but fried as a treat they were absolutely awesome. My hunny even helped wrap them up (the easy part of course, but he gets points for trying) and he said it's getting on his list of special food requests second only to my rellenos de papa! High praise, indeed.

Reviewed On: May 18, 2009

This was a fantastic recipe. I took the advice of some and seared my roast beforehand. I also added some stew-type seasonings and used low-salt mushroom soup. It didn't need any extra salt at all. I let it go a couple hours longer simply because I was at work and it was VERY tender and flavorful. I thickened the gravy with some potato flakes and stirred in some hot sauce for flavor enhancement but not heat. Man, I'm still eating this two days later. It's so good and reheats so well.

Reviewed On: May 8, 2009