Reviewed: Sep. 10, 2009

Maybe I didn't cook the sauce long enough or maybe it's that neither my wife nor I have a taste for wine, but we found this to be nearing horrible. I was so excited when I found this recipe and had very high hopes for it. Alas, the sauce completely overpowered the turkey and I ended up having to cook another meal because nobody would eat this. I'm not usually one for leaving a bad review, but this dish really left an impression on us.

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Reviewer:

Goodnight

Cooking Level: Intermediate

Home Town: Benton, Louisiana, USA

Living In: Pineville, Louisiana, USA

Reviewed: Mar. 18, 2008

This was just ok. If I made it again I would have to thicken up the sauce and add some sort of seasoning that would spice it up. I did add nutmeg and smoked paprika from a previous reviewer's suggestion, and I think that helped, but it still lacked flavor. It was good, just not great. Maybe next time I will cooked some veggies with it, like red or green peppers or something.

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Reviewer:

lisamarie13

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Long Grove, Illinois, USA

Reviewed: Nov. 17, 2007

i'll make this again..but i would have to agree with the "too much cheese" comment. although..once it was paired with the spinach..it tasted ok.

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Reviewer:

PRIVATEJOI

Reviewed: Nov. 19, 2006

We were hoping for a great swiss-flavored sauce, but this is basically fondue, not a sauce. The flavor is very good with the addition of smoked paprika and a generous portion of fresh ground nutmeg, but the texture and consistency is terrible. It is basically just melted cheese with some wine and stock stirred in, and when it is taken off of the heat it just turns to goo. There is no hope for leftovers. I will make it again, but will start with a basic white sauce. And 3 cups of cheese is excessive; at least use reduced fat swiss.

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