Turkey liver

03-07-2018
Cooking

A turkey is a wholesome bird from which you can cook a variety of delicious dishes. For cooking it is advised to use not only the carcass itself, but also offal, for example, liver. It is rich in vitamins A, C, E, K, PP and group B, as well as minerals, which include iron, zinc, potassium, manganese, calcium, selenium, and many others. etc. The liver can be cooked, baked, fried, stewed, prepared for filling pies, making salads, cakes and pies.

How to cook a tender turkey liver?

How to cook a tender turkey liver?

Composition:

  • Turkey liver - 1 kg
  • Onions - 4 pcs.
  • Flour - 4 tbsp.
  • Salt and pepper to taste
  • Vegetable oil - for frying

Cooking:

  1. Thoroughly clean the turkey liver from ducts, films, rinse under running water and dry. If necessary, cut into chunks.
  2. In a clean and dry bowl, mix the flour and pepper.
  3. Pour vegetable oil into a frying pan, put it on a fire and heat it.
  4. Roll pieces of liver in flour and fry in a pan on both sides for 5 - 7 minutes.
  5. Before the end of frying, salt the liver - this will help keep it soft.
  6. Peel and chop the onion. In a separate pan, pass the onion until golden brown and place it on the liver.
  7. Cover the pan with a lid and cook until ready.
  8. Rice, pasta, mashed potatoes, buckwheat and vegetables are ideal for roast turkey liver.

Delicious Turkey Patties

Turkey Liver Cutlets: A Recipe

Composition:

  • Turkey liver - 300 g
  • Turkey meat - 150 g
  • Carrots - 1 pc.
  • Onions - 1 pc.
  • Parsley - 100 g
  • Butter - 50 g
  • Wine - 20 ml
  • Sour cream - 3 tbsp.
  • Eggs - 2 pcs.
  • Breadcrumbs - 150 g
  • Vegetable oil - for frying
  • Salt and spices - to taste

Cooking:

  1. Thoroughly rinse the meat and turkey liver. Drain the ingredients, mince or grind in a blender, adding spices and salt.
  2. Peel carrots and onions. Onion chop into small cubes, rub carrots on a medium grater. Chop the parsley.
  3. Pour the oil in the pan, put the vegetables and fry until done.
  4. Stir-fried vegetables and egg, add to chopped liver and meat mince. Mix everything thoroughly.
  5. Make cutlets from minced meat, roll in breadcrumbs and fry in vegetable oil until cooked.
  6. Pour the wine into the pan, when it boils away, add sour cream. Bring to readiness.
  7. Serve the liver patties hot with potatoes, rice, or buckwheat.

Turkey liver with sour cream sauce

Turkey liver in sour cream: cooking

Composition:

  • Turkey liver - 600 g
  • Milk - 300 ml
  • Onions - 2 pcs.
  • Flour -5 tbsp.
  • Sour cream - 200 g
  • Salt and pepper to taste
  • Vegetable oil - for frying

Cooking:

  1. Peel the liver, rinse and dry. Cut into large pieces and soak in milk for half an hour.
  2. While the liver is soaked, cut the onion into half rings.
  3. In a clean bowl, mix flour, spices, and salt.
  4. Roll the turkey liver in flour, place on a preheated pan with vegetable oil and fry until half cooked on all sides.
  5. In a frying pan, add chopped onion and sour cream to the liver, stir, cover and simmer for 15 - 20 minutes.
  6. When the onions are soft and the liver is ready, remove the pan from the heat.

Liver pate with mushroom notes

Turkey Liver Pate: Recipe Ingredients:

Composition:

  • Turkey liver - 500 g
  • Eggs - 2 pcs.
  • Onions - 2 pcs.
  • Champignons - 200 g
  • Garlic - 3 cloves
  • Butter - 30 g
  • Olive oil -50 ml
  • Salt and spices - to taste
  • Greens (parsley, rosemary, thyme, dill) - to taste

Cooking:

  1. Wash and dry turkey liver. Clean it from the films, grease and cut into small pieces.
  2. Peel the onions, rinse and finely chop. Wash, peel and chop the mushrooms. Garlic skip through the press. Chop the greens.
  3. Pour water into a saucepan, put on the fire and boil. Place eggs in boiling water and cook for 10 minutes.
  4. When the eggs are boiled, remove the pan from the heat, put it under a stream of cold water, then clean the shell.
  5. Melt the butter in a large frying pan, fry the onion on it to transparency, add the mushrooms, greens and garlic. Fry until the mushrooms turn brown.
  6. Add turkey liver slices and fry for about 7 minutes.
  7. The liver should be golden on the outside and pink inside. Season everything with salt and spices. Transfer the finished mass to a blender and whisk, adding eggs and gently pouring in olive oil.
  8. Ready turkey paste in a bowl, cool and serve to the table along with black bread, croutons or sandwiches.

Chops with an exotic sauce for real gourmets

Festive turkey liver chops with sauce

Composition:

  • Turkey liver - 500 g
  • Port wine, rum or brandy - 2 tbsp.
  • Almond - 100 g
  • Flour - 1 tbsp.
  • Mango - 1 pc.
  • Onions - 2 pcs.
  • Lemon juice - 2 tbsp.
  • Honey - 2 tsp.
  • Sweet chili sauce - 2 tbsp.
  • Cinnamon - to taste
  • Marjoram - to taste
  • Salt and white pepper - to taste
  • Vegetable oil - for frying

Cooking:

  1. Clean the liver of fat, tendons and films, rinse under running water and dry. Cut in portions, slightly beat off and sprinkle white pepper, salt and marjoram on all sides.
  2. Soak turkey liver in port wine and leave for half an hour. While the liver is marinating, prepare the sauce.
  3. Peel the mango, chop its pulp in a blender in mashed potatoes.
  4. Peel the onion and cut it into small cubes. Pour the vegetable oil into the pan, put onion, salt and fry until transparent.
  5. Add honey, lemon juice and cook the onions until golden brown, stirring constantly.
  6. Then add the mango puree, stir and bring the mixture to a boil.
  7. Then add cinnamon and chili sauce. Cook until the mass boils. Remove the sauce from the heat.
  8. Chop almond nuts in a blender.
  9. Marinated liver roll in a mixture of almond chips and flour.
  10. Put the liver in a preheated frying pan and fry on both sides until golden brown.
  11. Cover the chops with a lid and leave on the stove for 5 minutes.
  12. Serve liver chops by watering with mango sauce.

Turkey liver is a tasty and healthy product from which you can cook a variety of dishes. It has a strong resemblance to chicken liver, though turkey is slightly larger, denser and more tender. It turns out great burgers, chops, as well as delicious snack pâtés.