BabsinTN Recipe Reviews (Pg. 1) - Allrecipes.com (10859808)

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Unstuffing Side Dish

Reviewed: Nov. 27, 2008
Excellent!! I am asked for the recipe every time I make it. I delete the salt as the sausage has enough for taste and I use organic chicken broth. If you can't find the Italian sausage in bulk, you can remove the skins off Italian sausage links. I shred a loaf of French bread into small pieces and spread out over a baking sheet to dry out overnight to use for the cubes. This is a very moist and flavorful stuffing.
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Lentil and Smoked Sausage Soup

Reviewed: Nov. 30, 2006
I used turkey smoked sausage and didn't have head cabbage, but used a portion of a bag of 3-color slaw I had (which is mostly shredded cabbage anyway). I used half the cayenne and it was still plenty spicy for my taste and petite diced tomatoes. Hearty, good soup...I will make this again.
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Spicy Pumpkin Fudge

Reviewed: Nov. 30, 2006
The consistency is wonderful, very smooth. It required 15-20 minutes to reach 234 degrees so the candy thermometer was essential for accuracy. It's quite rich and very sweet (a lot of sugar AND marshmallow cream), so the servings should be cut small. Be sure to cut after completely cooled. I did try toasted pecans instead and it worked well with the pumpkin flavor.
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