Thanksgiving Tonight

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it was really good, cut the recipe in half and still made so much! i made the full recipe for the gravy which was needed. took more like an hour to make which was sort of frustrating, but other than that it was really good!!

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I followed all the ingredients and qtys to a T. Took slightly longer than 30 minutes to prep and cook, maybe 45 minutes after all said and done. The mushrooms and sauce were heavenly with the pasta and the meatballs were sweet and defiitely a thanksgiving reminder. However, I did not feel that the 2 flavors meshed well together. Next time, I will micro chop the veggies for the meatballs, unless you prefer a chunky meatball. Overall the tastes were great and the recipie was very easy to follow.

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We loved this recipe, but next time I will only use 1/2 the poultry seasoning, as it was too much sage for our taste buds and it kind of took over the flavors. I was worried about the apples in it, but you can't taste them and it is a good way to add nutrition. We loved the whole wheat noodles, too. We loved the gravy, but it doesn't make much, so I will double it next time. Mashed potatoes would be awesome with it as well. :o

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The dish was really good. The meatballs are a little sweet which goes well with the wheat noodles. We used a Pink Lady apple instead of a Golden Delicious, got to skip the lemon because it takes them longer to brown and they keep more of a crunch ofter cooking.

We ended up using normal button white mushrooms instead of criminis (they just aren't good in my area right now so the sauce was a little more neutral but we thought it turned out really well.

When we mixed everything up all of the tasty mushrooms ended up on the bottom of the pan. I would say mix up sauce and noodles first. Plate your 2-3 meatballs and then put the sauce/noodle mixture on top of that.

Note: if you buy a box of stuffing it holds 1 1/2c seasoning. I would recommend actually getting that and then buying the 1.2 lb package of ground turkey meat. Everything stays well together and you just end up with slightly larger meatballs.

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The meatballs were good but had to add extra stuffing. Will probably only make the meatballs for maybe as a party app.

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Assoon as I saw this recipe on the show, I wanted it. It did take me a little longer because I worka little slower than Rachel. This recipe is GREAT!!!!!!!I made itfor a samll dinner party with 4 adults and two children. It makes a ton of food. Three adults had seconds and we still had enough for four more aditional meals. We served this withh Rachels Cranberry-Fennel Salad - Great!! I love you Rachel and thanks for another great recipe!

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I did it exactly as she said and it took more like an hour than 30 min. Also, what 1st appealed me to this recipe was the fact that it had green apples in it. Well, using a medium one wasn't quite enough to allow the taste come through after baking I would definetly use two-three apples next time! I added a tablespoon of brown sugar because I wanted more of a sweet taste that I wasn't able to get from the apples. Also, this is way too much food if you are cooking for just you and your mate!!!! Cut it in half if you are cooking for two.

I will do this again as a meatloaf..seems like a great idea!

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I made this last night for myself and my boyfriend, and it was wonderful. It smelled better than it tasted I thought. I left out the mushrooms and just made the sauce with the chicken stock and cream, as I don't like mushrooms. I served it with cranberry sauce and the combination of the two was just heavenly.

It does make an awful lot of food for only two people, so if you're only a couple cut the recipe in half and you should still have leftovers. Also my meatballs were a bit loose, so either make sure that you finely chop everything or add some breadcrumbs to tighten it up. Also the recipe took me a bit longer than I thought it would but I am a rookie compaired to Rach. I will be making this again!

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I just made this for dinner tonight. The taste was very good, however I have a few suggestions:

1. I needed to add some extra dry stuffing mix to my meatballs because they were too loose. You could use bread crumbs as well, but the stuffing added great flavor.
2. I used a foil-lined pan and my meatballs stuck. If you're going to use foil, use the non-stick or spray it with vegetable spray first.
3. My meatballs needed to cook longer than suggested. I cooked for 4 min. longer. Always test with a meat thermometer to 170*.
4. The whole wheat linguini that I used soaked up a lot of the gravy. In the future, I'd add more chicken stock (more like 3 cups to the mushrooms and make more gravy. That way you use a whole container of stock as well.

In general I thought this was a very good concept and the receipe had great flavor. It made a lot of food so I'll be interested to see how it freezes.

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I was intrigued by this recipe, we love Thanksgiving food around our house. Two small changes, used onion powder and celery flakes, we don't like crunchy onions and celery in our stuff. We have sausage based stuffing for the holidays, so I added about two ounces of sage-flavored sausage to the meat mix. yummy. Didn't change anything else. Served with potatoes. Gravy was perfect. Going to test the meatballs for freezing, as this does make quite a bit.