Thank you, thank you, thank you for being you. I have made your "Pheasant with Mushroom Cream Sauce" numerous times with both pheasant breasts and turkey cutlets. This evening I made it with the last pieces of last fall's turkey (a jake) and the last of last spring's morels. It was amazing. Your guidance is much appreciated. (And - yes - I already bought "Wild + Whole", and I LOVE the Roasted Turkey with White Wine and Tarragon Sauce recipe).
Thank you, thank you, thank you for being you. I have made your "Pheasant with Mushroom Cream Sauce" numerous times with both pheasant breasts and turkey cutlets. This evening I made it with the last pieces of last fall's turkey (a jake) and the last of last spring's morels. It was amazing. Your guidance is much appreciated. (And - yes - I already bought "Wild + Whole", and I LOVE the Roasted Turkey with White Wine and Tarragon Sauce recipe).
Well, geez, you made me blush! Thank you for the kind words. The turkey with tarragon sauce is my FAVORITE!
This looks delicious, and thanks for reminding me to make spanakorizo more often!
Thank you, it’s such a great side dish!