I have a recipe for stuffing/dressing that calls for cooked turkey liver. What can I use as a replacement for the liver? I don't care for liver at all...can I just do without or will that hurt the flavor?
2007-01-22 06:36:29 · 3 answers · asked by jackie jo 2 in Food & Drink ➔ Cooking & Recipes
I agree with the previous poster's suggestion to take all the giblets (heart, gizzards, etc) and cook it. But if you don't like liver, then definitely leave the liver out of this mixture, since it has such a strong flavor that it will overpower the giblet mixture and all you will taste is liver.
2007-01-22 10:18:33 · answer #1 · answered by Lepke 7 · 0⤊ 0⤋
What I would do is take ALL the giblits (the liver,heart, kidneys, etc) put them in a small sauce pan cover with water and simmer while you do everything else. The liquid will get that consintrated "Turkey" flavor that is great for stuffings and gravy. Use the gilblit stock for part or all of the liquid in the stuffing recipe.
2007-01-22 06:45:43 · answer #2 · answered by ladyk5dragon 3 · 0⤊ 0⤋
just omit liver all together. You could put giblets in it. but i think it would probably be just fine with out any kind of meat in it
2007-01-22 06:46:48 · answer #3 · answered by ridinghipshot 2 · 0⤊ 0⤋