JIM WELLER wrote to NANCY BACKUS <=-

Be careful when stuffing the turkey because of the giblet snakes.

Was that a young Neekha-ism....?

Nah. Just a a random tagline I picked up somewhere once. I think
maybe Dave Berry invented the concept of giblet snakes.

You are correct: ". . . you are intruding upon the territory of the
deadly North American giblet snake, which can grow, coiled inside an innocent-looking 12-pound turkey, to a length of 55 feet. In one of
the most horrifying moments in cooking history, one of these monsters
attacked Julia Child during her live 1978 Thanksgiving TV special; it
would have strangled her if she had not known exactly where to insert
her baster."

Author: Dave Barry

There actually is a Turkey snake - but it only grows to 120 inches.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sherried Chicken Livers
Categories: Offal, Wine, Mushrooms, Herbs, Pork
Yield: 4 Servings

3 sl Bacon; cut across in 1/2"
- strips
1 lb Chicken livers; halved
Salt & pepper
1 lg Onion; slivered
1/4 lb Large mushrooms; sliced or
- quartered
1 lg Clove garlic; minced
1/2 ts Dried basil
1/2 ts Dried oregano
1/4 ts Dried savory
6 oz Can tomato paste
3/4 c Dry sherry
3/4 c Chicken stock or broth
1 tb Butter
1 tb Olive oil
1/4 c Chopped parsley
Grated parmesan; garnish

Brown bacon slices in a large heavy skillet over medium
heat, then drain on paper towels. Sprinkle chicken livers
with salt & pepper and cook in bacon drippings until well
browned, removing to a plate as they are browned.

Add onions and mushrooms to skillet pan and cook, stirring,
until mushrooms are tender and lightly browned. Add garlic,
basil, oregano and savory, then blend in tomato paste,
sherry and broth.

Reduce heat and simmer, uncovered, stirring occasionally,
about 10 minutes. When sauce thickens, return chicken livers
and any liquid that accumulated while they stood to sauce
and cook just until livers are heated thru, about 2 or 3
minutes. Adjust seasonings with salt & pepper. Sprinkle with
parsley and serve hot over rice, polenta or pasta.

(Editorial note: After trying all three, I very much prefer
rice with this dish.)

Serves 4.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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