Dean G. wrote:
> Felice Friese wrote:
> > Now I know what all the hoo-ha is about. Son-in-law just got his fryer and
> > did a number last night on a 16-pounder, and it was scrumptious: very tender
> > meat and very crunchy skin. He served it with the usual suspects: gravy,
> > mashed potatoes, stuffing and all like that. Only complaint: no drippings
> > for the gravy. but he winged it with some chicken fat.
>
> You can always brown the liver and neck (and heart, et al), deglaze
> with chicken broth, and then simmer it with carrots, celery, onions
> and/or shallots, and herbs in place of the drippings.

You looking to test your garbage disposal... not many (as in none) will
want liver flavored...

Sheldon Giblet

Sheldon wrote:

> Dean G. wrote:
>
>>Felice Friese wrote:
>>
>>>Now I know what all the hoo-ha is about. Son-in-law just got his fryer and
>>>did a number last night on a 16-pounder, and it was scrumptious: very tender
>>>meat and very crunchy skin. He served it with the usual suspects: gravy,
>>>mashed potatoes, stuffing and all like that. Only complaint: no drippings
>>>for the gravy. but he winged it with some chicken fat.
>>
>>You can always brown the liver and neck (and heart, et al), deglaze
>>with chicken broth, and then simmer it with carrots, celery, onions
>>and/or shallots, and herbs in place of the drippings.
>
>
> You looking to test your garbage disposal... not many (as in none) will
> want liver flavored...

I like liver well enough on its own but not Not NOT! in my gravy or
stuffing. I've got three dogs, it's not hard to figure out what to do
with the turkey liver.

Kathleen