An absolutely wonderful dessert! The flavors go so perfectly together. I made this for friends today and they all loved it. I followed the recipe exactly except that I toasted the pecans as mine were in the freezer and I felt that would freshen them up a bit. Thank you for sharing a great recipe.

Reviewed On: Feb. 8, 2011

Everyone in my bridge club loved this recipe. I made the crepes in advance and kept them in the refrigerator (on a plate, in layers, with wax paper between each crepe and then wrapped the stack with saran wrap to keep them fresh). Then, a couple hours before my guests arrived, I put the crepes together and returned them to the fridge until ready to serve. This recipe made thin, round, sturdy crepes that were perfect. Thank you for sharing the recipe.

Reviewed On: Jan. 22, 2011

This recipe is very close to our family recipe, however, I've never made it outside the turkey before, nor have I had any exact measurements. We always went by taste and how it looked! THANK YOU SO MUCH FOR SHARING THIS GREAT RECIPE. The stuffing came out perfect! Even better than in the turkey. I doubled the recipe and added 2 tsp salt (the buttered I used was unsalted). I also added 2 tsp sage in addition to the 2 tsp poultry seasoning. I ended up with two casseroles and topped each off with about 1 Tbs butter (cut in little chips) on top and then drizzled a little more chicken broth on top before placing (uncovered) in the oven. A tip for the bread: I put the bread (in single layers) on cookie sheets and jelly roll pans in a 225 degree convection oven and turned the bread over every 5 minutes for a total of 20 minutes. It reached just the right amount of dryness.

Reviewed On: Nov. 27, 2009