This turkey was beautiful and moist, but I gave the recipe only 4 stars, because the salty taste was overwhelming in the turkey and gravy (and I love salt). I cooked a 14-lb. turkey (which is no doubt the reason for the salt issue) and brined it in a 5-gallon bucket overnight. Realizing my turkey was smaller than that called for in the recipe, I put as much water into the brine as I could. I might give this another chance, but even if I cook a much larger turkey, I'll definitely cut back on the salt.

IMPORTANT NOTE: There is a significant error in the ingredients. The recipe calls for 1-2/3 cup milk at the beginning of the list, and then another 1 cup at the end of the list, equaling 2-2/3 cups. The directions, though, call for 1-2/3 cups total, or am I misreading it? I had the ingredients out, recipe printed, and ready to cook this when I noticed the discrepancy.

I prepared this recipe exactly as written. We thought that they were good but didn't love them.

Wondering what to do with a giant bag of spinach from Costco, I came upon this fabulous recipe. One particular reviewer's note stuck with me as I embarked on this cooking project: "One should absolutely add as much spinach as one can get one's hands on." It’s so true -- I cannot imagine using the two measly cups called for in the recipe. When I saw how the spinach reduced to practically nothing, I easily added another 4 or 5 fists of spinach (I used half the huge bag!!) When starting out, I sautéed one large onion and a healthy bunch of sliced mushrooms for several minutes, then added the garlic and sliced chicken. While stirring, I added about 1/3-cup of dry sherry and let it all cook for about 8 minutes. Added all of the spinach for several minutes more. Meanwhile, I heated the Alfredo sauce (with a few TBS. milk) in a small sauceppan with the pesto (use double-to-triple pesto), and then added the sauce and the pasta to the chicken mixture. Also added a bit of salt, pepper, marjoram and fresh parsley. Because we weren't ready to sit down for dinner right away, I let it sit on the stove (warm) for about 20 minutes. Turned out great, and I topped it off with cotija cheese, which is a Mexican cheese but has a lovely, pungent flavor that is perfect for this dish. Served with sliced lemon cucumbers and tomatoes from the garden.

This was fabulous. I made it without the meat substitute. It will be a regular at my house.

It was good comfort food! I left the onion out!!!

For what this is...it was fablulous and by that I mean it is not freshly grown tomatoes...it is canned tomatoes and it is tomato soup and it is DELICIOUS! I did cheat and add a bit more butter when I fried the onions - I think 1/2 cube.

I liked this but my family thought it had too much spinach in it. I think also that it would be better with less

It was just average for me. I followed the recipe. I prefer the Bermuda Spinach Salad on this site over this one.

Nothing fancy but a nice meal for the family. Followed the recipe.

Nothing fancy but great flavor. A nice family meal.