In my house, "leftover" stuffing (and bacon...and wine) is much like Santa Claus, in that it doesn't exist! So, I used a box of sage-flavored stuffing mix. Other than that, and decreasing the rice to 1 and 1/2 cups (which we thought was plenty), I followed the recipe as written. I debated on what to rate this. My daughter and I thought it was okay, while my boyfriend said it was "really good". Ultimately, I guess I just prefer to make a stock out of the carcass first, rather than make a soup with it. As the cook, I found it a bit off-putting to fish bones and skin out of my pot of beautiful ingredients, and I think it is simpler overall to just make and strain a broth. This was a nice enough meal for a chilly winter's night, and I am glad I tried it. Just not so sure I would make it again. Thanks for sharing the recipe :)
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In my house, "leftover" stuffing (and bacon...and wine) is much like Santa Claus, in that it...