This was amazing! I used turkey sausage, shrimp, and chicken, which I pan fried in olive oil before adding to the roux as some suggested. I made sure to stir the roux CONSTANTLY for 15 minutes and it was perfect my first time! I had to add more creole seasoning in the end. My advice is when you think you've added enough, add more. I made enough to freeze, but my family ate it all the first night. Even my picky 7 year old. Will be adding to the rotation for sure!

Reviewed On: Jun. 1, 2009

I found this a little bland. I ended up adding chopped carrots and Italian seasoning. Next time I'll use a pre-made crust and add extra veggies like peas and extra celery and carrots. The sage and nutmeg did add a nice holiday stuffing flavor though and was yummy served with sweet potatoes.

Reviewed On: Mar. 21, 2007

This recipe is surprisingly delicious! I altered it slightly by rubbing garlic on the chicken first, then cooking on the stovetop for 10 minutes, then baking it in the oven for about 30 minutes, turning once. Thanks!

Reviewed On: Jan. 1, 2006