This recipe was perfect! The Turkey was literally falling off the bone and juicy. I’m usually a dark meat fan because white meat can be dry, depending on where you get it. I’m never eating dry white meat again! I added extra celery & onion, and cooked an 8 lb Turkey for 45 minutes on high pressure. It seemed almost too easy to make a whole Turkey breast! Thanks for the recipe!
This is such a great recipe, will definitely be making it a staple! Also great reheated in a broiler/toaster oven. I like to play with my recipes, so I added 2 teaspoons of fresh minced garlic, and 2 tablespoons of fresh basil (instead of dried) and added fresh basil to the mayo as well. I also used red onion instead of a regular onion, and extra lemon. I’m sure they would have tasted fantastic as is - I just wanted to point out, you can even play a little, and the recipe is just great. Cooking times work out perfectly too. Thank you!
This is one of my family’s favorites! Made it once just to try, and now it’s a requested staple for a special meal. Have modified it to our tastes, but is great as-is. We definitely use more more cheese & more bacon - (and don’t feel any guilt while eating it!) - but it really enhances the flavor. I like to add a sautéed chopped onion for flavor, but often sets off the “burn” function, so just beware (might tried a touch dried minced onion next time). Tastes great served with sliced avocado & garlic bread. Great recipe!
This cake turned out wonderfully!! Perfect recipe!! I made it exactly as-is, except I used two cans of cherry pie filling, instead of making my own filling because I couldn’t find the pitted cherries - and it was still great. Much easier than it LOOKS - and is a great presentation!
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