I used this recipe as a guide, but made a lot of substitutions with things I had on hand. I did use the sausage and celery, but I also added a small apple, diced. I only had one small loaf of bread available (oh, and I took another commenter's advice and cut the pieces into cubes while the bread was still frozen -- works great!), so I made cornbread in a large cast-iron pan (which made the cornbread thinner.) Then, I cut up about 3/4 of the cornbread and added it to the mix. For spices, I used parsley, rosemary, sage -- and some chopped-up fresh cilantro I had. I ended up with way more than I could stuff into the turkey, so the rest went into a 9x12 pan, doused with some more chicken broth, and baked for about 30 minutes. Everybody loved both the stuffed and pan varieties. I was really surprised at how good the cilantro was -- and how fragrant. I'll be making this one again at Christmas.
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I used this recipe as a guide, but made a lot of substitutions with things I had on hand. I...