Reviewed: Dec. 24, 2004

This recipe was a total hit at my Christmas Eve dinner. My Grandfather-in-law, who is a self proclaimed food expert said that this has renewed his faith in roasted meats! :) All the stuffing and herbs really permiated through the meat and it was simply outstanding! It was also so simple to make! It's a keeper!

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JILLPITEO

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Reviewed: Dec. 3, 2004

Thought I would try something different than turkey for Thanksgiving...WOW! This recipe was great and easy to prepare. The sauce with port wine was gone before I knew what happened. I took the roast to an internal temp. of 155 and it needed another 10 minutes in the oven; roast was moist and everyone loved it. UPDATE: Since my first review I have now doubled the gravy/sauce because everyone loves it. Also, 1/2 way through the cooking I added some chicken stock to the pan so the drippings did not burn or stick to the pan; this make it very easy to scrape the pan for the gravy.

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