This was a really good but easy quiche! (Adjusted recipe to serve 9, and it made one 9 in pie) My roomie and I devoured the whole thing during dinner last night and breakfast this morning. haha I added mushrooms, as well, which I always think HAVE to be in quiche. :-) Also used swiss along with the jack cheese. Will make this again, for sure. May use more egg and a deep dish pie pan next time, to make it a bit fluffier. And yes, it does take longer than 30 min. to cook.

Reviewed On: Oct. 30, 2009

The outcome of this turkey definitely was worth the extra trouble of brining! I didn't rub the turkey with salt, but instead followed other suggestions here to just dissolve salt into water--first dissolve the cup of salt into a small amount of hot water, then add the rest of cold water so that you are not putting the turkey into warm water!! (Directions called for 2 cups salt, but I ran out--and it didn't seem to matter because my turkey turned out just great.) I just stood the turkey up inside a regular stock pot and put it in the fridge. Three hours later, I flipped it so the top side could be submerged for 3 hours, as well. Then I used pre-sauteed chopped veges to loosely stuff the cavity as well as fill the pan. Oh, and don't add any salt--there is plenty already there, thanks to the brining process. I simply peppered the turkey prior to roasting. OH, and the best part is that I didn't have to baste this turkey throughout the entire cooking process. I simply buttered the skin in the beginning, as well as when I turned the turkey over midway (at that point, I brushed melted butter over it.)

Reviewed On: Nov. 23, 2006

This was the best stuffing I've ever had! My family raved about it too!! I added sauteed sliced onions, mushrooms and celery to the recipe--and used Mrs. Cubbison's boxed stuffing mix along with a loaf of bakery fresh Italian bread. Also added one finely diced apple. I baked this in a couple separate casserole dishes, rather than in the turkey. Added a half can of chicken broth to the top layer about 30 min. through the 45-50 min. baking process. PERFECT STUFFING!! I will use this recipe every year from now on!

Reviewed On: Nov. 23, 2006