"These are certainly attractive but I found them 'much work for an average cookie'. First time that Giada has failed me.""

"Very very rich - good flavor. Recipe should be more specific as to cutting the squares. The squares would have made a better presentation if they came out of the sides of the pan a little easier. I made sure that they were refrigerated and on a piece of foil that could be lifted from the pan but still they were not perfect. I would add the ext""

"Sorry, I don't agree with the ratings on this stuffing. The flavor is just not there - it is bland with no pop. Mine came out mushy and greasy. I did make it inside the bird. Go to Giada's chestnut stuffing for a more successful dish.""

"This is the secret recipe for good gravy. It took more time than I usually devote to gravy - but it was worth it. The recipe made lots of gravy - enough for left overs! And it was very delicious with the right consistency and color. And my dogs loved the discarded liver and gizzards that had been simmered in spices and vegetables and broth.""

"Absolutely excellent! Giada's recipes are always 'spot on' !! I will be making this my 'go to' stuffing recipe for many seasons to come. The flavor is awesome. I thought there was a little more prep time than usual but it was worth every chop and stir. I made it a day ahead but did not allow it to brown the first day. In the frig overnight an""

"Should have read the reviews first! Yes, heat the pan....mine did not rise as expected even though they were tasty. And they were too salty.....reduce salt! I think a teaspoon would do. I wonder about using oil or shortening instead of butter as a way to improve this recipe. Otherwise, based on the simplicity of this recipe, they worked for a"

"My husband hates when the wings come out slimey. Because of the drying process in the frig and then again, the patting down with paper towels, these were nice and crisp. The sauce was easy and good although I would use less butter the next time. There were a few extra steps but well worth it for the outcome."

"I have fond memories of tasting a dish similar to this one in Paris many years ago. So I was thrilled to find this recipe and some nice fresh chicken livers from an organic farm. This recipe is complicated and produces a strange dish with less than memorable flavor. I think there are too many elements.....and the chicken livers need to be dried and dusted before throwing them into the saute pan with all of the other ingredients. This is just a guess.....I'm looking for a different version of the same recipe."