PW197789 Recipe Reviews (Pg. 1) - Allrecipes.com (18710528)

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White Bean, Turkey, and Sausage Chili

Reviewed: Nov. 18, 2014
I enjoyed this very much. It wasn't "chili" in the sense that most Texans think of red bean-type chili, but the flavor was very good. My husband suggested cooking the sausage out of the casing (as one reviewer had done) so it spreads a bit across each bite and, for us, adding carrots and perhaps another vegetable. I really liked the concept of adding in the whole jalapeno peppers during cooking. I'll use that idea in other stews/soups in the future!
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Cinnamon Orange Turkey Scaloppini

Reviewed: Nov. 18, 2014
A nice, different taste for turkey. Definitely double the sauce. The flavors melded a bit better overnight. I plan to use remaining turkey in a curried turkey salad. Used this with turkey tenders that I accidentally bought (on sale - didn't look closely and thought I was getting chicken!) Note: I took the turkey out earlier than it took my sauce to reduce. Even at that, it was a little dry so watch that time carefully. Also, when reducing the sauce, it created some froth on the top. Didn't think the froth would be that good for the sauce so skimmed it, but maybe that was not needed.
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Pineapple Stuffing

Reviewed: Dec. 27, 2013
I made this as a side dish for the "Rosemary-Scented Pork Loin Stuffed with Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce" for Christmas. It was a hit. As previously mentioned, I cut the sugar in half and doubled the recipe adding 1 20 oz can of crushed pineapple and 1 20 oz can of chunk pineapple. I used 10 slices from a loaf of somewhat coarse oatmeal bread. I baked it in two 8-in square pans to try to decrease cooking time. I haven't tried freezing it, but will again double the recipe next time and try to freeze half for later.
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