jellybelly Recipe Reviews (Pg. 1) - (12060042)

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Jan. 12, 2011
It really is as good as they say. I left out the turkey liver and cooked the stuffing seperate from the turkey in a pyrex dish. After reading other comments I added a bit of extra stock as I like a more moist stuffing. I covered it at first but, as I wanted a crusty top, I took the foil off after 30 mins. and cooked it uncovered. I tested it as I went and it ended up in the oven for a while longer that then recipe suggests until it was exactly how I wanted it. And it was perfect! My advice: kep checking it so that you can add moisture or dry it out as desired. Well worth it.
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Blackened Chicken

Reviewed: Jan. 12, 2011
I made this once and my boyfriend now requests it all the time! I follow the recipe exactly and it's perfect and surprisingly moist. In the summer I thinly slice each chicken breast over a salad with lettuce, corn, sliced dates, crumbled feta, cubed red pepper and a citrus vinegarette. In the winter I serve it with potato wedges, veggies and sour cream. I also recommend making a big batch of the seasoning mix and storing it in an air-tight jar. I also use it for fajitas, cajun rub for pork tenderloin and cajun spiced steak.
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6 users found this review helpful

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