A lot of tasty and, importantly, healthy dishes can be prepared from a product such as turkey liver. Recipes are simple, affordable and quickly get the desired result.
general information
Offal can be stewed, used in the form of a filling for pies, fry, make salads, pastes, cook with them. But one of the most popular liver cooking options is stewing. In this case, all the vitamins and minerals contained in the liver are preserved (B, PP, C, manganese, iron, selenium, potassium, zinc, calcium, etc.).
Perhaps, no matter what cooking process you choose, the turkey by-product is juicy, soft and delicate in taste. Today we will tell you how to cook turkey liver deliciously, what advice experienced housewives give according to these recipes, which sauce to add and how to properly serve. Especially liver dishes are recommended for pregnant women and children, who often suffer from low hemoglobin levels. But also as a dish for a change in the familiar family menu, the liver is a godsend for the hostess.
Roasted turkey liver in sour cream with onions
This is one of the simple and quick to prepare dishes from offal. For cooking, you need a simple, inexpensive and completely simple set of ingredients:
- 620 g of the liver;
- bulb;
- a pinch of salt;
- butter;
- 6 spoons of sour cream;
- bay leaf;
- 4 cloves of garlic;
- a few feathers of green onions;
- a large bunch of basil or parsley;
- ground black pepper.
Description of the cooking process
Turkey liver is a very convenient product, and even at the stage of preparation of the ingredients. Unlike pork or beef, turkey liver is small in size. It is very convenient to wash, dry and cut into portions. Pour milk into it and let it rest for 40 minutes.
After all these measures, fry the offal in sunflower oil. You can salt the liver before sending it to the pan, or you can put a pinch of salt right in the process of frying. We do the same with ground black pepper.
In the process of frying the liver will secrete a lot of fluid. As soon as there is very little moisture, you can add onion cut into half rings. At the same cooking stage, garlic is added, which must first be chopped with very small cubes. Add 160-180 ml of boiling water and the previously indicated amount of sour cream.
Recipes for cooking turkey liver may be similar in the cooking process, but if you change only one ingredient, you get a completely different dish. For example, without sour cream on hand, it can be replaced with mayonnaise or fat yogurt. The taste in the end will be different from if sour cream was part of the dish. Thus, replacing some products, you can get a new dish.
After pouring sour cream and water, the liver should be allowed to boil for another 7 minutes. At this stage, add a bay leaf, herbs, onion feathers. Just a couple of minutes, and you can turn off the fire. You can eat fried turkey liver in sour cream as an independent dish, but most often a side dish is added to it. This can be rice or buckwheat porridge, mashed potatoes and so on.
Braised liver with butter
Another proven recipe that does not require large cash or temporary investments.
Ingredients:
- 550 g of the liver;
- 260 g sour cream;
- bulb;
- 280 ml of water;
- a pinch of salt;
- 60 g butter;
- a tablespoon of flour;
- spices and herbs - optional.
How to cook a dish
A delicious turkey liver stewed in sour cream will only work if all the ingredients have been properly prepared. Do not neglect such a process as washing and cleaning the product from the veins and films. Only after that we cut the liver into cubes.
Since we will stew, and not fry, as in the previous recipe, we can skip the process of pouring milk. Finely chop the onion, fry until golden brown. Add the liver. Fry for 5-10 minutes. Put a piece of butter. We fry the liver until white (it "talks" about the semi-finished product).
Add water, mix. After a couple of minutes, spread the sour cream. Simmer the dish under a closed lid for 20-25 minutes. It is important that all pieces of the liver are covered with fluid. The pieces remaining in the air may become airy, ugly and stiff. To make sour cream sauce a little thicker, you can use flour. Some recipes contain starch instead of flour. Both options are suitable for use and will not spoil the turkey liver in sour cream.
A couple of minutes before turning off the fire, add bay leaf, spices and herbs. Close the lid again, simmer for 2 minutes, turn off the gas, let the dish "rest" for 5 minutes.
Cooking Tips
- To make the turkey by-product cooked faster, it should be cut into small cubes, and not chopped into large pieces.
- The key to a delicious turkey liver in sour cream is the second main ingredient. Sour cream must be of high quality, purchased from a trusted supplier. If you are replacing with yogurt or mayonnaise, then their quality should also be high. Ideally, if the product will be prepared with your own hands.
- Fried onions are a must. What if you or a member of your family is not a fan of fried vegetables? The onions will still need to be fried, just then chop it in a blender and add to the dish in the form of a paste.
- So that the sauce was not white, but a golden hue, add flour not at the end of cooking, but at the very beginning. It must be fried in a dry frying pan.
- Very often, housewives complain that in the process of preparing a turkey liver in sour cream, the sauce is obtained with lumps. What to do in this case? There are several ways. Firstly, you can add flour to the sauce in parts, constantly stirring. Secondly, you can first dissolve the flour in water, and then pour the resulting mixture into the sauce.
- If the cooking time is very short, you can skip the onion frying process. Add it to the fried liver and immediately pour sour cream and water.
- How to cook turkey liver deliciously if there is always a problem with salt? Very often, inexperienced and young housewives undersalt (which is not so scary) or overload (which is already worse) dishes. In order not to spoil the liver, it is recommended to salt it only at the end of cooking. Moreover, salt is added slightly less than indicated in the recipe.