it was good, but very busy. I ike stuffing to be more savory and this was pretty fruity. It wasn't bad, just different. Got plenty of complements on it too. The only change I made was to omit the celery, and add some nuts instead. I will probably not add nuts next time. One other reviewer mentioned preassembing the stuffing the night before. That worked well by only assembling the dry items and adding the wet ingredients right before putting it into the oven. 350 for 1 hour seems to work well if cooking it separately from the turkey. Be prepared to add extra stock if it seems like it needs it during the cooking. I covered mine, which helped to reserve liquids while cooking and uncovered it for the last 15 min. DON'T SKIP THE SAUSAGE (it adds savory flavor) and try to find the flavored sausage, too. I used fresh herbs, and likely will again. Be sure to double the amount for fresh herbs. I will likely make it again, thanks for sharing.

Reviewed On: Nov. 28, 2009

Super! Used pork sirloin roast (best grocery deal) and made exactly according to recipe. This is a keeper, thanks a lot!

Reviewed On: Sep. 28, 2009

meh...I didn't like the taste of the red wine on the pork. The onion broth, and adding the vegetables, good idea, but probably would omit the red wine or use a lot less if I made it again.

Reviewed On: Sep. 26, 2009