I followed the apple stuffing recipe. I replaced the almonds with pine nuts, about 1 cup. I used less cinnamon, only a pinch. Since I didn't want a dairy product with the turkey, I used more chicken builllon and a splash of dry white wine to measure one cup instead of the milk in the recipe. My preference is to thicken the gravy with cornstarch mixed with water or buillon to make a slurry. I prefer a thin gravy rather than a thick one. The stuffing was a great success at our Canadian Thanksgiving feast last week. Since family preferences and traditiions shape our renditions of roast turkey, we can enjoy a wealth of shared ideas. Vive la difference!
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I followed the apple stuffing recipe. I replaced the almonds with pine nuts, about 1 cup. I...