I made this recipe again for the second time, and made a few changes to the original recipe. I found the meat a little bland so, this time I spiced the meat with garlic powder, some onion powder, fresh cracked pepper and a little Lawry's seasoning salt before breading the meat. I also doubled the sauce by using 1 can cream of mushroom and 1 can of cream of mushroom with roasted garlic soup, then doubled the amounts of milk and wine. Since I already had a bottle of white Rhine opened in the fridge, this is what I used in the recipe (and, I'm really glad I did, since this wine added a wonderful taste and aroma to the whole dish)! I served this with creamy mashed potatoes, cheesy brocolli, and chunky-style cinnamon applesauce. Yummy!

Reviewed On: Jan. 18, 2010

Since I was born and raisied in Michigan, this is the only way I've ever cooked a turkey (was taught to do it this way by both my Grandmother and Mom). The only thing I've done differently, was add a little garlic powder and a dash of black pepper with the seasoning salt. I've also always buttered the outside of the skin (comes out moist and delicious every time), but I never thought to put butter under the skin before. I think this Thanksgiving I will do just that...sounds wonderful, Robin!

Reviewed On: Nov. 19, 2009

I made this recipe once before, and asked my family to give me their opinions that night. No one said much about it, just that it needed more flavor, like garlic and maybe some pepper, and the biscuits were too soggy on the bottom. This time, I sauteed onions and grated garlic with the ground beef, used c.o. mushroom soup, a bit of Lea & Perrins and milk. I put the biscuits into the oven for about six minutes to get the bottoms crispier, then arranged them on top of the beef, added shredded sharp cheddar cheese over the top and baked them -- it also took 10 minutes longer to get the biscuits browned in the oven, than what the recipe states. I drastically cut down on the cream cheese, because my husband HATES it (he also says he hates mushrooms, but never seems to notice the c.o. mushroom soup in the recipes I use it for!) *sigh* Instead of 8 ounces, I mixed in about 2 ounces instead. My family really liked this version, and I will now put this into my regular meal rotation. Thanks for sharing this recipe, LUCKYSILVER!

Reviewed On: Nov. 18, 2009