Turkey liver: recipes and recommendations

Many of us are not very positive about various offal. And completely in vain. They, cooked in accordance with all the rules, are in no way inferior in meat taste to meat, and sometimes even superior. And turkey liver recipes are simply famous for their usefulness. Iron deficiency has not yet been canceled. And the liver is distinguished by its delicate taste and excellent cooking speed. It is much more tender than beef, recommended for children and adults (especially pregnant women). It contains both folic acid and many trace elements. The liver is practically not capable of harming, there are no contraindications to its use, and all culinary directories say about the benefits of offal.

Turkey liver: a simple recipe

Perhaps the most uncomplicated is this appetizer. The turkey liver paste recipe is quite simple to implement. We will need the following ingredients: a pound of offal, a couple of onions, a chicken egg, a little mayonnaise, salt with pepper and spices, chosen according to your personal preference.

How to cook

1. We wash the liver well and cook for about fifteen to twenty minutes. We also boil the egg - we need it steep.
2. Onion finely chopped and passaged.
3. Through a meat grinder, we pass the liver, egg and onion. We mix the resulting mass, add mayonnaise, salt with peppers (as the soul will accept) and continue to mix the paste until smooth.
4. We spread the paste on the cling film and tightly turn the “sausage”. We put for a couple of hours in the refrigerator (not in the freezer). Serve on the table, cutting "washers" in a centimeter thick. You can sprinkle with fresh chopped herbs.

With apples

For this recipe for turkey liver, we need: a few apples (it is better to take acidic varieties, for example, Semerenko), a pound of offal, 50 grams of butter, onion, carrot, a little vegetable oil, salt and pepper. And you can start cooking!

How to cook

1. We cut the liver into slices, wash and simmer in a frying pan in vegetable oil.
2. Grind onions and carrots and fry until tender in vegetable oil.
3. We put the finished and cooled offal into a blender.
4. Peel the apples and remove the middle. Cut the fruit into slices.
5. We spread it in a pan where the liver was stewed, and simmer over low heat, stirring occasionally.
6. Meanwhile, the liver is interrupted with butter until a homogeneous mass in the blender.
7. In a container lined with cling film, put half of the paste, put the stewed apples and the rest of the paste on top. We leave the finished product at the bottom of the refrigerator overnight. After that, you can serve on the table!

A simple recipe for cooking turkey liver in a pan

This dish is striking in its simplicity and speed of preparation. And it turns out very tasty and satisfying.

A pound of offal must be cut into pieces, rather large. Heat the pan with vegetable oil (almost to a boil), fry the liver until cooked. A blush should form on each side. And then salt, pepper according to personal preference.

Great side dish

1. Recipes for cooking turkey liver are not complete without spicy additions. For example, try using a multi-part as a side dish. Apples need to be washed and cut into slices. Heat butter in a frying pan, put apples, sprinkle with sugar and fry the fruits until browned.
2. Wash and dry the arugula. Peel the potatoes, cut into pieces and boil.
3. Put warm apples, potatoes and liver on a plate in portions. Sprinkle with arugula and season with oil. If desired, you can add lettuce leaves.

In table wine (red)

Turkey liver liver recipes sometimes use an ingredient like wine. Some novice cooks are afraid to use it because it is alcohol. But the whole point is that during heat treatment almost the entire alcohol component disappears, only a characteristic aftertaste and aroma remain. So here we go.

1. Wash the liver, cut into small pieces, roll in flour and fry in a pan until crusted. Fry, set aside.
2. Chop the onion (thinly) in half rings, fry in the same pan (where the liver had just been), add the garlic, apple (also thinly sliced) and pour red wine, let it boil slightly for a couple of minutes.
3. Return the liver back to the pan, cover and let it sit for 5-10 minutes on low heat. In the finale, salt and pepper.

In white wine

And this delicious turkey liver recipe will please even the most picky gourmet. Take the following ingredients: turkey liver - 0.5 kg, onion - 2 pcs., Garlic (teeth) - 2 pcs. For the sauce we will use: white wine - 1 cup, sugar - 3 tbsp. spoons, ground nutmeg - 1 teaspoon, cloves - 2 pcs.

How to cook

1. First we make the sauce, or rather, even the syrup. We heat the wine, add sugar and spices, stir until sugar is completely dissolved, bring to a boil and leave to cool.
2. Then follows the liver. We pass onion and garlic to a golden state, pepper and salt. Then put on a plate. In the same pan, fry the liver for 4 minutes on each side. Put on a plate and pour with the same syrup sauce. We will serve on the table, garnishing with branches of fresh herbs: dill with parsley (or you can take cilantro).

In sour cream

How to cook turkey liver? There are plenty of recipes, but, according to some housewives, the most tender, airy, appetizing is an offal stewed in sour cream. Only sour milk should not be too thick and fat. For cooking, you should take the following ingredients: a pound of turkey liver - the freshest (but you can use ice cream, but then it must be thawed according to all the rules - no microwaves and hot water), onion, a glass of store sour cream 15-20%, vegetable oil, spices with salt, fresh herbs to decorate the dish.

How to do

1. We cook according to the following rather simple recipe. Rinse turkey liver and remove excess by cutting into pieces (you can roll in flour, diluted with an egg). Fry offal in a well-heated frying pan in a sufficiently large amount of vegetable oil. The secret is that you need to cook here quickly: 3-4 minutes on each side of the piece, so that a golden crust forms. She will not subsequently let the juices flow out.
2. Then fry the prepared onion in the same oil (you can half the rings, or you can cut into cubes). Pour the liver and onion into a saucepan and pour sour cream. Cover with a lid and simmer on the smallest fire for about 15 minutes. At the end of the process, add salt and pepper, add spices (you can take a mixture of spices for cooking meat) and turn off the fire. We remove the pan from the stove and let it stand under the lid.
3. Serve such a dish on the table in portions, decorating with sprigs of fresh herbs. And boiled potatoes or rice will go well with the side dish. Bon appetit to all!