Baked-Ham Recipe Reviews (Pg. 1) - (10876020)

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Sausage Stuffing

Reviewed: Nov. 27, 2006
Pretty good recipe. Does need a little chicken stock as another stated and you can add quite a few different things to personalize the recipe: bacon, apples, different spice, etc. A couple of people mentioned the lack of cooking instructions and the increased poultry spice. What they didn't notice is this recipe is for turkey stuffing. It's meant to be cooked in the bird. No cooking instructions are required as you would cook it just like a stuffed turkey. The increased spices are required because the spices are diluted from all the wonderful turkey juice that will be flowing through the stuffing. If your sausage is lean, your bread dry, and you're not planning on using the recipe as stated (in a turkey) then reduce the spice, add some chicken broth till moist, put in a covered baking dish for an hour at 350°, and then remove the cover and cook for another 20 minutes to brown/crisp the top. You'll enjoy it.
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Pumpkin Bread

Reviewed: Oct. 4, 2006
Completely edible but also very bland. Needs more texture and spice. Also would probably be better to substitute some of the white sugar for brown as the sweetness is just too flat. Also I made this in three pans on a cookie sheet which turns out is a very good idea as this will rise 2-4 inches. If you overfill your pan you'll have a mess.
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