Hello,

I have 20lbs of turkey dressing frozen, in hopes I can still use it
after correcting the bitter taste it has from adding to many chicken
livers meant for the salvation army.

The recipe is sage, sausage, bread, celery and butter.

We discovered this when we baked a small 'test' amount .

Any help/suggestions to reverse or cancel the bitterness
is greatly appreciated.

Thank you

On Dec 12, 2:35 pm, wrote:
> Hello,
>
> I have 20lbs of turkey dressing frozen, in hopes I can still use it
> after correcting the bitter taste it has from adding to many chicken
> livers meant for the salvation army.
>
> The recipe is sage, sausage, bread, celery and butter.
>
> We discovered this when we baked a small 'test' amount .
>
> Any help/suggestions to reverse or cancel the bitterness
> is greatly appreciated.
>
> Thank you

/////////
Oops,, I forgot the recipe also has onions.

greenone

wrote:
> Hello,
>
> I have 20lbs of turkey dressing frozen, in hopes I can still use it
> after correcting the bitter taste it has from adding to many chicken
> livers meant for the salvation army.
>
> The recipe is sage, sausage, bread, celery and butter.
>
> We discovered this when we baked a small 'test' amount .
>
> Any help/suggestions to reverse or cancel the bitterness
> is greatly appreciated.
>
> Thank you
>

You could try picking out the liver and celery and seeing if that helps,
but if the bread has soaked up the bitterness, it's pretty much a lost
cause.


Dawn

wrote:
> Hello,
>
> I have 20lbs of turkey dressing frozen, in hopes I can still use it
> after correcting the bitter taste it has from adding to many chicken
> livers meant for the salvation army.
>
> The recipe is sage, sausage, bread, celery and butter.
>
> We discovered this when we baked a small 'test' amount .
>
> Any help/suggestions to reverse or cancel the bitterness
> is greatly appreciated.
>
> Thank you

I might try adding some diced/chopped apple - can you take a small bit
of it and test it? Apples and sausage are always good together, and
they should have enough flavor to dilute the chicken liver taste.
Other than that, I don't have a clue.

N.

wrote:
> Hello,
>
> I have 20lbs of turkey dressing frozen, in hopes I can still use it
> after correcting the bitter taste it has from adding to many chicken
> livers meant for the salvation army.
>
> The recipe is sage, sausage, bread, celery and butter.
>
> We discovered this when we baked a small 'test' amount .
>
> Any help/suggestions to reverse or cancel the bitterness
> is greatly appreciated.

Probably will poison poor people... toss it.

wrote:
> Hello,
>
> I have 20lbs of turkey dressing frozen, in hopes I can still use it
> after correcting the bitter taste it has from adding to many chicken
> livers meant for the salvation army.
>
> The recipe is sage, sausage, bread, celery and butter.
>
> We discovered this when we baked a small 'test' amount .
>
> Any help/suggestions to reverse or cancel the bitterness
> is greatly appreciated.
>
> Thank you

Add some sauteed diced apple.

"Steve Wertz" > wrote

> And the problem is not too much liver, it's any amount of liver.

(laugh) My thoughts precisely. WHY did they put liver in
the stuffing. Argh.

nancy

Nancy Young wrote on 12 Dec 2006 in rec.food.cooking

> (laugh) My thoughts precisely. WHY did they put liver in
> the stuffing. Argh.
>
> nancy
>
>
>
>

To hide the taste of the Fruit Cake?

wrote:
> On Dec 12, 2:35 pm, wrote:
> > Hello,
> >
> > I have 20lbs of turkey dressing frozen, in hopes I can still use it
> > after correcting the bitter taste it has from adding to many chicken
> > livers meant for the salvation army.
> >
> > The recipe is sage, sausage, bread, celery and butter.
> >
> > We discovered this when we baked a small 'test' amount .
> >
> > Any help/suggestions to reverse or cancel the bitterness
> > is greatly appreciated.
> >
> > Thank you
>
> /////////
> Oops,, I forgot the recipe also has onions.
>
> greenone

I love dressing and I like the occasional serving of chicken livers,
but I'm incline to agree with others here -- I'd toss it and chalk it
up to experience... I don't think you can lessen the impact.

...fred

Nancy Young wrote:
> "Steve Wertz" > wrote
>
>> And the problem is not too much liver, it's any amount of liver.
>
> (laugh) My thoughts precisely. WHY did they put liver in
> the stuffing. Argh.
>
> nancy

Although I suggested adding apple, I have to say "ME TOO!" on this one.
Liver in the stuffing is only acceptable if the stuffing is pate, IMHO.

Let's not even get into people who spoil perfectly good gravy by putting
giblets in it. Yuck.

I cook them and give them to the dogs. *They* love them.

In article <L2Ufh.5069$%T5.2342@trndny05>, says...
> Let's not even get into people who spoil perfectly good gravy by putting
> giblets in it. Yuck.
>

But giblet gravy, properly prepared, is wonderful. Not the liver,
though. It's a shame that some people miss great food because of
squeamishness.


--
Peter Aitken

"Janet Puistonen" > wrote
>
> I cook them and give them to the dogs. *They* love them.
>

I could not do that, as I cannot bear the smell of them cooking!

I yank them out of the bird and get them out of my life asap.

P.S. My mother loved chicken livers. The smell of them cooking
produced very strong approach/avoid feelings. I loved my mom.




--
Posted via a free Usenet account from http://www.teranews.com

Peter A wrote:
> In article <L2Ufh.5069$%T5.2342@trndny05>, says...
>> Let's not even get into people who spoil perfectly good gravy by
>> putting giblets in it. Yuck.
>>
>
> But giblet gravy, properly prepared, is wonderful. Not the liver,
> though. It's a shame that some people miss great food because of
> squeamishness.

It's not squeamishness. I don't like the taste.

On Dec 12, 3:29 pm, "Nancy2" > wrote:
> wrote:
> > Hello,
>
> > I have 20lbs of turkey dressing frozen, in hopes I can still use it
> > after correcting the bitter taste it has from adding to many chicken
> > livers meant for the salvation army.
>
> > The recipe is sage, sausage, bread, celery and butter.
>
> > We discovered this when we baked a small 'test' amount .
>
> > Any help/suggestions to reverse or cancel the bitterness
> > is greatly appreciated.
>
> > Thank youI might try adding some diced/chopped apple - can you take a small bit
> of it and test it? Apples and sausage are always good together, and
> they should have enough flavor to dilute the chicken liver taste.
> Other than that, I don't have a clue.
>
> N.
//////////////

I thank everyone who responded. All were sensible answers.

Being stubborn Nancy, I'mg going to test your plan of attack, one last
shot [part of the 'waste not want not' personal philiosophy] I;m not
too familiar
cooking apples, so any other tips abougt quantity and type of apple is
important [I would guess GrannySmith [my favorite] is out]
Dressing sampling will be two lbs.

G

wrote:
I;m not
> too familiar
> cooking apples, so any other tips abougt quantity and type of apple is
> important [I would guess GrannySmith [my favorite] is out]
> Dressing sampling will be two lbs.
>
> G

Some standard red cooking apple (Gravenstein, Macoun, Macintosh, Cortland,
Empire, et al) ....or the standard non-red cooking apple, Golden Delicious.
Granny Smiths are probably tarter than you'd want, given that the idea is to
sweeten it up. I'd usually use about 3 decent-sized apples for a single
turkey, if that gives you any idea. (I have no idea how much stuffing
weighs.) For an added boost of flavor, given that the stuffing is already
cooked, I'd caramelize the apples in butter.

Peter A wrote:
> In article <L2Ufh.5069$%T5.2342@trndny05>, says...
> > Let's not even get into people who spoil perfectly good gravy by putting
> > giblets in it. Yuck.
> >
>
> But giblet gravy, properly prepared, is wonderful. Not the liver,
> though. It's a shame that some people miss great food because of
> squeamishness.
>
>
> --
> Peter Aitken

Good gravy with giblets makes superb gravy.
Dice and fry them, add to your drippings and throw the turkey away.

Green

Peter A wrote:
> In article <L2Ufh.5069$%T5.2342@trndny05>, says...
> > Let's not even get into people who spoil perfectly good gravy by putting
> > giblets in it. Yuck.
> >
>
> But giblet gravy, properly prepared, is wonderful. Not the liver,
> though. It's a shame that some people miss great food because of
> squeamishness.
>
>
> --
> Peter Aitken

Good gravy with giblets makes superb gravy.
Dice and fry them, add to your drippings and throw the turkey away.

Green

Janet Puistonen wrote:
> wrote:
> I;m not
> > too familiar
> > cooking apples, so any other tips abougt quantity and type of apple is
> > important [I would guess GrannySmith [my favorite] is out]
> > Dressing sampling will be two lbs.
> >
> > G
>
> Some standard red cooking apple (Gravenstein, Macoun, Macintosh, Cortland,
> Empire, et al) ....or the standard non-red cooking apple, Golden Delicious.
> Granny Smiths are probably tarter than you'd want, given that the idea is to
> sweeten it up. I'd usually use about 3 decent-sized apples for a single
> turkey, if that gives you any idea. (I have no idea how much stuffing
> weighs.) For an added boost of flavor, given that the stuffing is already
> cooked, I'd caramelize the apples in butter.

/////

Hi Janet

How about apple sauce?
Would be easier, especially testing.

Green1

wrote:
> Janet Puistonen wrote:
>> wrote:
>> I;m not
>>> too familiar
>>> cooking apples, so any other tips abougt quantity and type of apple
>>> is important [I would guess GrannySmith [my favorite] is out]
>>> Dressing sampling will be two lbs.
>>>
>>> G
>>
>> Some standard red cooking apple (Gravenstein, Macoun, Macintosh,
>> Cortland, Empire, et al) ....or the standard non-red cooking apple,
>> Golden Delicious. Granny Smiths are probably tarter than you'd want,
>> given that the idea is to sweeten it up. I'd usually use about 3
>> decent-sized apples for a single turkey, if that gives you any idea.
>> (I have no idea how much stuffing weighs.) For an added boost of
>> flavor, given that the stuffing is already cooked, I'd caramelize
>> the apples in butter.
>
> /////
>
> Hi Janet
>
> How about apple sauce?
> Would be easier, especially testing.
>
> Green1

Apple sauce is usually tarter than caramelized apples. And of course there
would be a different sensation/mixture in the mouth. I suppose it could be
tried, but I doubt it would yield the same results.

wrote:
> Hello,
>
> I have 20lbs of turkey dressing frozen, in hopes I can still use it
> after correcting the bitter taste it has from adding to many chicken
> livers meant for the salvation army.
>
> The recipe is sage, sausage, bread, celery and butter.
>
> We discovered this when we baked a small 'test' amount .
>
> Any help/suggestions to reverse or cancel the bitterness
> is greatly appreciated.
>
> Thank you

This dressing hasn't been baked yet? Go along with the suggestion of
someone else and pick out as much of the liver as you can. Leave the
celery in. Also, follow someone's suggestion (yours?) of adding apple
to it. You can use Granny Smith if your dressing hasn't been cooked
yet. I'd add a little more seasoning to it also. Something *not* sage
(a little goes a long way), like thyme or chervil. Do another test
batch that way. If the apple doesn't cover up that bitter taste - you
have a choice: toss it or serve it and let the diners make up their
mind if they like it or not.


sf