"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."

"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."

"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."

"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."

"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!"

"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!"

"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."

"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!"