I made it tonight for my husband's birthday. I replaced the sugar with cranberry sauce as suggested by others. It was an amazing dish. The meat was moist and the stuffing was out of this world. I took it out of the oven when the meat reached 170 degrees - I was worried about drying it out but it was perfect. It is a definite keeper

Reviewed On: Sep. 4, 2009

I'm not a big fan of potted meat of any kind. However, I've made this recipe about 6 times. Each time has been better than the last. I love this recipe. I don't use the sour cream at the end. I thicken it with flour instead. This rivals Sauerbraten in your fancy German restaurants.

Reviewed On: Nov. 17, 2007

amazing!!! that's all I have to say. Don't even like fish and I ate every bite!!!

Reviewed On: Feb. 22, 2007