I really liked the simplicity of this recipe. I did take the advice of others and used less olive oil, about 1/2 cup for a 13 lb. fresh turkey. I did throw some onion quarters, orange quarters and thyme and sage in the cavity. I found it cooked quicker than I expected (probably because I used a Convection/Roast setting). I tented it when it started to get too brown and added water periodically. The gravy was amazing.
We didn’t have cream of celery, so we substituted cream of chicken and added crisp onion rings to the top. Very good. A great way to get your broccoli!
Full disclosure...I only made the dressing, not the croutons.
Like other reviewers, I found folks who actually followed the recipe and I did as well, which resulted in a great new family favorite. My husband loves anchovies and I don't...but I found that chopping them finely really added flavor without that salty, overwhelming anchovy taste that I usually don't go for. The mayonnaise was just the right amount. Don't skip the lemon juice either. Yum!
I followed the recipe with the exception of using a day old rustic baguette, which makes nice, tiny crostini, which I toasted in the oven. Added two tablespoons of milk to smooth out the goat cheese. When I spooned the rich, balsamic infused strawberries over each crostini, I added a single blueberry- hence creating a gorgeous red, white and blue appetizer! It was the hit of our July 4th party!
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