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.

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.

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.

This was my first slow cooker recipe ever and it came out great! I did have to take some of the sauce out and whisk in some flour to add back in and thicken the sauce but that's really my personal preference. I had to also tweak the seasonings but... hey, who doesn't? The meat was very tender and all the flavors just went so well together.

This recipe has become one of my favorite pork chop recipes EVER! I tweak it here and there according to my hubby's Cajun tastes but this is so delicious I could eat it practically every day!

I've made this twice now (exactly as per the directions) and it just isn't that great consistency-wise. I had to add extra cream and a couple cans of condensed soup just to even out the thickness even AFTER adding more flour. I'd take this as a base ingredient list only and then continue to play with the recipe until I find something more to my liking.

This was absolutely perfect. I scaled it to accommodate my leftover corned beef, diced up the potatoes very small so they'd cook faster and used the broth from the previous evening. There wasnt any left and my hunny certainly won't call it s**t on a shingle anymore!

This was a pretty good base recipe and allowed me to cut some fat from my Super Bowl fiesta. I did make some Buffalo Sauce from scratch to pour over and then continued baking. I would've liked then to have come out a little crispier but that's a trade-off I was willing to make when I decided to forego any sort of frying.

I made this recipe using 3 lbs of turkey meat, added some diced onion, bell pepper, garlic, hot sauce, and worcestershire sauce... HOLY HECK!!! The consistency came out great (despite it looking delicate when uncooked), and the taste??? Oh, so good! Whoever made the suggestions to form the meatloaf in a meatloaf pan and turn it upside down into a larger baking dish was right on the money. It kept great shape and crisped up evenly. The soaking the milk in the breadcrumbs was a good call too. The only criticism I have is that it took about 25 minutes longer than the recipe states to be cooked through. I also only cooked to 165 degrees (minimum safe recommended temp for poultry) and it was perfect. My hunny insists that we add this to the rotation. Leftovers have me excited for once!

I change the seasonings to fit my specific tastes and this came out great! The method is dead on.

I only made minor changes to the recipe to suit my family's tastes. Otherwise, this recipe was great.