I left out the turkey liver, and used a can of chicken broth instead of the turkey stock. You may need to adjust the liquid portion of the recipe - I needed the whole can of chicken broth, plus a little water to get the dressing moist enough. I couldn't find ground turkey sausage, so I bought a 14 oz. package of breakfast turkey sausage patties, cooked them in a skillet, and then chopped them up (while sauteing celery & onions in the unsalted butter in a separate skillet). If you want to make this a little easier - substitute one bag of seasoned stuffing mix (and leave out the dried herbs called for in the recipe) for the cubed bread. Great recipe - everyone always loves it when I make it!

Reviewed On: Nov. 29, 2011

I made this soup exactly per the recipe. I hate to think about the calories, but it is so delicious! Husband said it is definitely a "keeper" recipe. It's very easy to make, just a little time-consuming.

Reviewed On: Aug. 9, 2011

This was very good! My husband even had a second helping, and he usually doesn't care for fish. I followed the recipe exactly, except I didn't have any parsley. My grocery store didn't have any fresh or frozen crabmeat, so I bought a can of Chicken of the Sea white crabmeat ($3.19 on sale). The recipe doesn't specify what size of shrimp - I purchased the tiny already-cooked shrimp. I didn't use all of the stuffing on the fish - as another reviewer stated, I will make stuffed mushrooms with the leftover stuffing. Will make this again!

Reviewed On: Jul. 17, 2011