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Sounds like a great meal. I've never baked chicken livers. I love any kind of liver, but BH is not a fan. I'd love to hear how they were cooked/seasoned.
I didn't know and had to ask. She sprays a little olive oil (Pam brand) in a pyrex pie plate, plops the livers on the plate, and bakes on 400 for ~25 minutes. No seasoning added. Tastes fine to me, but I may look for a recipe that does season to give it a try.

The turnip greens get some salt and pepper and splashed with pepper sauce after they hit the plate.

Edit: she does rinse them in a colander and removes anything that got left attached before the plop. They do occasionally miss a gall bladder, and they taste terrible I hear.
 
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Ground Beef and Cabbage stroganoff.

Doing Thanksgiving tomorrow, our son is working last night of graveyard shift tonight. Spent the day smoking a couple of turkey breasts and a whole turkey.
 
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