This was my second year in a row for this stuffing and forget the turkey, I can't stop picking at the leftovers of this stuffing!!! My changes this year were to add some fresh garlic and portobello mushrooms (in lieu of liver) to the sausage/veg mixture, added some pepper to the spices, and used less butter but added some white wine. I also didn't stuff this in the bird but cooked it in a casserole for 30 minutes and gave it several baster squirts of turkey juice for flavor and moisture throughout the cooking. Also, though I like the texture of the toasted breads I also tore up and added a few pieces of non-toasted bread so that I could have a mixture of soft and toasted breads in the stuffing. One last thing--I recommend a tart crisp apple like Empire or Granny Smith.

Reviewed On: Nov. 22, 2007

Very delicious yes, but more like delicious messy soup oozing out of the tortilla. But I did love the flavor--good idea about making juice into a creamy sauce or just serve as soup with tortillas on the side.

Reviewed On: Nov. 1, 2006

I have been working long hours and commuting 2 hrs/day this fall and these meatballs have become my best friend! Quick, easy, and I double them for leftover spaghetti and meatballs all week. I add a tbsp or so of balsamic vinegar (trick I got from a turkey meatloaf recipe) to keep the turkey moist. I also have mixed in some minced garlic for flavor. I add some different veggies to the marinara sauce each night and I have a new meal!

Reviewed On: Nov. 1, 2006