This was almost the best part of this year's Thanksgiving feast...no waiting until right before dinner to make the gravy and hope it turns out okay. This is easy, convenient, and SO flavorful! I used four GIANT turkey wings, which seemed to be enough for this recipe. I also took one reviewer's suggestion and made a roux with the butter, flour, and some of the chicken stock and added it at the end. I made it first thing in the morning, and kept it hot in a crock pot until our mid-day dinner.

Reviewed On: Nov. 27, 2009

Fixed this as per the recipe, but like other readers have commented, it was a bit bland. Might have to try using a can of cream of celery soup for one of the cans of cream of mushroom, and maybe some pepper to this recipe if I use it again. The sour cream suggestion sounded good, too. Also will cut back a bit on the peas...two cups was too much.

Reviewed On: Mar. 4, 2009

You can decrease the saltiness by rinsing the dried beef really well in a colander before adding it to this dish. Next time I make it I'm also going to try low-sodium cream of mushroom soup. Otherwise, my husband and I love this dish!

Reviewed On: Dec. 3, 2008