I made this recipe from the Allrecipes magazine, meaning AR has added some tweaks and there were only 3 reviews to read. So with that said, this didn't come out very great. It was tender and juicy, but as per the magazine, 6 minutes of browning total was insufficient, and the stuffing was bland. Lack of adequate browning also led to a weird sauce, basically slurried up watery wine. Meh. I would encourage you to heed the advice of those here who suggest browning it beautifully before moving on to the next steps, seasoning the filling heavily (and maybe adding more cheese, the sharpest you can find), and seasoning the outside heavily. I'll probably try this again though I'm considering breading and baking it after rolling. I use twine to tie off my rolled meats, it just works better for me than toothpicks, though it leaves a twine-shaped impression in the end product which isn't as beautiful as the way toothpicks get the job done. This has the potential to be an appley, cheesy treat, but it isn't there yet even on the site with the tweaks from other users and certainly not there yet in the magazine. Please heed the tweaks of others before spending a lot of time on this one!
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I made this recipe from the Allrecipes magazine, meaning AR has added some tweaks and there...