How to Cook Turkey Liver
Turkey liver with onions, apples, and mashed potatoes, this is the most delicious way of cooking turkey liver.
Servings: 2
Calories: 899kcal
Ingredients
- Onions and apples:
- 250 g/ 8.8 oz onions about 2 medium or 1 large
- 250 g/ 8.8 oz crisp apples about 2 medium
- 1 tablespoon vegetable oil or rendered fat
- 150 ml/ 5 fl.oz/ ⅔ cup turkey or chicken stock
- 60 ml/ 2 fl.oz/ ¼ cup red wine
- 75 ml/ 2.5 fl.oz/ ⅓ cup heavy/double cream
- fine sea salt and pepper
- some chopped parsley
- Turkey liver:
- 2 large turkey livers total weight about 450 g/ 1 lb (Note)
- 1 tablespoon all-purpose flour
- 2 tablespoon vegetable oil or rendered fat
- coarser sea salt and black pepper
Instructions
- Start with the mashed potatoes, your favorite recipe.
Onions and apples:
- Quarter the onions and slice the quarters thinly. Quarter and slice the apples as well.
- Heat the oil in a large pan. Cook the onions and the apples on medium-low heat for about 5 minutes.
- Add stock, red wine, cream, salt, and pepper. Cover and cook gently for about 10 minutes or until the onions are soft.
- Remove the lid, increase the heat to medium, and cook for another 2 minutes to allow the liquids to cook off slightly.
- Adjust the taste with salt and pepper and keep warm while you cook the liver. Sprinkle with parsley before serving.
Liver:
- Pat the livers dry with kitchen paper. Sprinkle with flour to coat lightly and pat gently to remove the excess flour.
- Heat the oil or fat in a nonstick or cast-iron pan. Fry the livers on one side for 3 minutes, flip and cook on the other side for further 3 minutes. If the livers are thinner reduce the cooking time to about 2 minutes and check. The liver should be creamy and slightly pink on the inside and crisp and dark on the outside.
- If you prefer it cooked through add 30 seconds to 1 minute to the cooking time. However, don't overcook the liver, it will become dry and chewy.
- Season with coarser sea salt and freshly ground black pepper. Serve immediately with mashed potatoes, onions, and apples.
Video
Notes
The livers I had were about 4.5-5 cm/ 1.8-2 inches thick at their thickest part. I cooked them for exactly 3 minutes per side and had them crispy and dark on the outside and tender and slightly pink on the inside.
If the livers are smaller and thinner cook them for about 2 minutes per side and check one to make sure it is pink and not bloody or overcooked.
If the livers are smaller and thinner cook them for about 2 minutes per side and check one to make sure it is pink and not bloody or overcooked.
Nutrition
Serving: 1/2 of the dish | Calories: 899kcal | Carbohydrates: 38g | Protein: 75g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 414mg | Sodium: 964mg | Fiber: 5g | Sugar: 21g