These are great - and very appealing to 20 & 30-something single men! At least once a week someone from work will hand me grocery money to bring a batch in. I always use pepper jack and leave out the chiles. Don't go full fat on the cheese - makes 'em way too greasy and gross - but don't go no fat either (i.e. egg substitute, low-fat turkey bacon) - those are rubbery, don't brown, and are impossible to get out of the pans (they don't even come out of paper liners easily). These little treats are perfect for sandwiching between toasted English muffins halves or chunking into a tortilla.

Fabulous! I literally ate half a loaf by myself before it even cooled. OJ makes a great substitution for the water, but if you use fresh pumpkin (which has a higher moisture content), reduce the water (or OJ) by half, otherwise it's a little damp and sticky. Gotta tell you - even damp and sticky, it's deee-lish!

Terrific as is, but add 1/2 c. of sour cream, up the mozzarella to 1/2 c. (mixed in, not on top) and sub a full package of frozen spincah: TO DIE FOR! (Don't leave out the mayo - it really enhances the creaminess!)

This was fine - one guest loved it (he got the leftovers), the others just liked it, so I don't expect to make it again. While the fruit complimented the sausage nicely, I thought there was too much sausage, and the dry herbs were a little heavy - kind of tough and herby. Maybe if I'd used fresh? (I try to follow the recipe as closely as possible the first time.) The thing that bothered me most was the texture - too dry, it didn't hold together at all! I was baking in a dish, not the bird, so I doubled the stock, but it still came out more like a sausage, fruit and crouton salad - the only way to all those wonderful ingredients in a single bite would have been to use a spoon. If I felt it were worth trying to perfect, it would need more bread and a LOT more broth, but I won't trouble myself with fixing it when there are so many other wonderful looking stuffing recipes out there to try.