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"I made this dairy-free and vegetarian by leaving out the pancetta and substituting coconut oil for the butter and coconut milk for the heavy cream. It was really great! Next time I'd just toast the bread crumbs a little less; mine got burnt."
May 7, 2013 on FoodNetwork.com
"My guests all agreed this was the best turkey we'd ever had! I made it dairy-free but substituting coconut oil for the butter and, because I didn't have any rosemary, used thyme instead. The leftovers were equally delicious, as was the resulting stock."
May 6, 2013 on FoodNetwork.com
"Yum! I've been trying to get more seafood into my diet so I actually substituted 2 pounds of shrimp (and cut the cooking times in half for the chicken and it was delightful! The sauce was also great on kidney beans without the shrimp even in it."
Mar 18, 2013 on Food.com
"I actually found it easier to do this with an immersion blender. The emulsion worked perfectly when I did. I forgot to include the parsley but I did add in 1 tablespoon Dijon mustard for an extra kick."
Mar 3, 2013 on FoodNetwork.com
"I served the pancetta on the side since I was serving both vegetarians and omnivores. Also did spinach instead of the swiss chard (added at the end since it cooks so quickly, cooked quinoa pasta (I'm gluten-free instead of the potato and thyme instead of the rosemary. Yummy!"
Feb 6, 2013 on FoodNetwork.com
"I couldn't find good-looking green beans so I made this with a can of black beans instead and no salt pork. Cut down on the cooking time and it was delicious!"
Dec 17, 2012 on FoodNetwork.com
"While this is wonderfully convenient, I didn't find that the potatoes could get as crispy as I like my roasted potatoes to be. Great for a side dish if I'm not around (or want something I can forget about or my oven's otherwise occupied but not my go-to roasted potato."
Nov 21, 2012 on Food.com
"This method gives foolproof, perfect roast potatoes every time! I like to mix up the spices, most recently doing allspice and caraway seeds instead of the garlic. Yum!"
Nov 21, 2012 on FoodNetwork.com
"These were VERY rich but excellent. I prefer using Yukon Gold potatoes to the Idaho; I also stuffed them with beef (and chickpeas for my vegetarian instead of the bacon, flavored with allspice."
Nov 20, 2012 on FoodNetwork.com
"I often stuff potatoes with chickpeas flavored with allspice but canned vegetarian chili is a fantastic idea! These are great with tomato sauce, served over rice."
Nov 20, 2012 on Food.com