This is a great recipe. I made it twice. The first time I adapted it to make a festive looking meal for the vegetarian clients of our soup kitchen. I started with Stovetop Cornbread stuffing, prepared as directed then added sautéed celery, onions and grated carrot and pressed it into the baking pan as a crust. I added a layer of chopped Portabella mushrooms which I sautéed with onions and mixed with Italian cheese blend. The top was mashed potatoes, piped into rosettes. This was the first time I felt we presented a vegetarian meal equal to the regular meal. The second time I made it as per the recipe, but using leftover stuffing and a frozen vegetable mix with leftover turkey. The mayo made it moist and enhanced the flavors. The topping was a bit scant because there was only a small amount of left over mashed potatoes. I served it with homemade cranberry relish and no one whined about leftovers.
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This is a great recipe. I made it twice. The first time I adapted it to make a festive...