Turkey liver in sour cream. Step-by-step recipe with photos

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Published: 07/07/2020

Reading time: 17 min

1 Why should you choose turkey liver?
2 Stewed turkey liver with vegetables
3 Cooking features
4 Prepare a tender pate
5 Combination with other products
6 Success!
7 Liver cutlets for the holiday table
8 How long to fry and stew turkey liver
9 Fried turkey liver with onions
10 Liver appetizer with mushrooms

Why should you choose turkey liver?

Its calorie content is 2.5 times higher, so it can be safely called a delicacy. It is because of the high fat content that the dish turns out more tender and tastier. I suggest we talk about recipes for cooking turkey liver: in a slow cooker, in a frying pan, with onions, in sour cream, etc.

Unlike chicken, turkey liver is larger and has a dense structure. Therefore, it takes 15-20 minutes to prepare, no less. To ensure that liver cooked in a frying pan retains all its benefits, acquires a luxurious taste and saves our time, there are several secrets:

If you are cooking with onions, add them to the pan first. Therefore, cut it into large rings or half rings so that the onion does not burn.
For a dish in sour cream, choose a low-fat product. This way the meat will have a delicate creamy taste, and the calorie content will not be exceeded.
The first quarter of an hour should be cooked over medium heat without a lid. When each piece is no longer pink, reduce the heat and simmer under the lid for 5-7 minutes.
It is good to add seasonings such as: ground black and white pepper, dried or fresh dill, green basil, parsley leaves.
If you want to prepare a thick sour cream sauce, you can add a little flour (first 1 teaspoon, then a couple more if necessary) and water to the sour cream. You can find a detailed recipe with photos below on the page.
The dish should be simmered in sour cream for no more than 5 minutes, otherwise it will curl into flakes. If this does happen, add a couple more tablespoons of sour cream and immediately turn off the pan.

Let's move on directly to the recipes for the most common dishes for daily preparation and diet.

As I wrote above, the calorie content of turkey liver is very high - as much as 273 kcal per 100 grams of boiled product! Which automatically makes it an undesirable food when losing weight, but it is indispensable for the diet of a person regaining his strength after an illness.

It has been proven that the amino acids contained in turkey meat can lift your mood and eliminate insomnia. The liver is indispensable for full functioning and uninterrupted functioning of all organs and hematopoietic and blood supply systems.

Turkey liver damage and contraindications

Turkey liver contains a high content of vitamin A, the excess of which is toxic and harmful to health. But once a week you can indulge in this delicacy without much worry. In particular, physically active people will receive invaluable benefits due to its positive effect on metabolic processes.

There is a common belief that the liver, along with eggs, are real cholesterol bombs, but in fact they are not the main reason for the increase in its level. In fact, cholesterol-rich saturated fatty acids, which are present in lard and bacon, can cause four times more harm to the body.

At the same time, cholesterol deficiency can, in turn, lead to choline deficiency, which threatens liver dysfunction, memory impairment, and decreased concentration. There is evidence of a link between low choline levels and Alzheimer's disease.

And at the same time, the abuse of cholesterol-rich foods can contribute to overload and thrombosis.

Therefore, nutrition experts say that eating up to 300 mg of cholesterol per day, which corresponds to approximately 80 g of turkey liver or one egg, will not cause harm.

And also, when assessing the impact on health, it should be taken into account that the liver contains peptides that are harmful to people suffering from gout.

Contraindications include diagnoses such as severe renal failure and a very rare individual allergic reaction specifically to turkey by-products.

Stewed turkey liver with vegetables

The advantage of turkey liver is that it has a delicate, sweet taste. With a minimum investment of time, you can get a decent lunch or dinner from this product. Literally in 30-40 minutes the dish will be ready.

The complete list of components is as follows:

turkey liver – 0.5 kg;
mixture of frozen vegetables (peppers, broccoli, carrots, asparagus, peas) – 250 g;
large onion - 1 pc.;
olive or sunflower oil – 20 ml;
a pinch of salt;
a pinch of hot pepper;
a pinch of dry basil.

Cooking method:

Defrost vegetables naturally.
We wash the liver, cut off the veins and films, and chop into squares.
Heat a frying pan with oil. We put the offal on it.
Fry over medium heat.
Meanwhile, peel the onion, cut into half rings and also place in a frying pan.
After about 10 minutes of frying, the liver will change color. At this point, add salt, spices and vegetables.
When the products give juice, cover them with a lid and reduce the heat to low.
Simmer the dish for 20 minutes.

Cooking features

To prepare a delicious dinner in a hurry you will need a minimum of ingredients and only half an hour of time. Step-by-step cooking of a meat dish in a frying pan will allow even a culinary novice to please himself with a luxurious dinner.

Take half a kilo or 600 grams of turkey liver and soak it in milk for 20-30 minutes. This is necessary for bile to come out, if any.
Then fry one onion over medium heat until translucent. Add 1 carrot, grated on a coarse grater.
Fish the liver out of the milk, rinse it and trim off any excess fat. Cut each piece into cubes. Place in a frying pan and, stirring, cook for about 15 minutes. If necessary, add a little water.
Salt and pepper the dish. Add your favorite seasonings. A pinch of nutmeg, for example, will add a pleasant aroma.
Keep covered for up to 10 minutes and serve slightly cooled.

To stew turkey liver with vegetables and sour cream in a slow cooker, you will need a minimum of ingredients and very little time. The following recipe is suitable for children and diets, as the ingredients are not fried. A step-by-step recipe in a slow cooker will give a complete understanding of the cooking technology:

liver – 0.5 kg;
a couple of onions and the same number of carrots;
salt to taste;
ground pepper;
half a glass of sour cream 10-15% fat content.

The dish is prepared in several stages.

First, onions and carrots should be fried until translucent in vegetable oil. There is no point in frying vegetables, since the dish will then be stewed and they will still soften.
Rinse the liver thoroughly and cut into pieces 3-5 cm wide.
Place the sautéed carrots and onions in a bowl and set aside for a while.
Fry the liver in the same oil until half cooked, about 10 minutes. Season with salt and pepper.
Return the vegetables to the multicooker bowl, add a little water, literally half a glass. Set the “Extinguishing” mode and leave under the closed lid for 20 minutes.
After a while, add sour cream and a pinch of flour to the dish and you can immediately turn off the multicooker. Let the liver with vegetables remain covered for a while. When serving, sprinkle with freshly chopped dill or green onions.

What could be the ideal side dish for such a dish? Yes, almost everything you like: unsweetened oatmeal, rice, buckwheat, mashed potatoes, cabbage or tomato and cucumber salad.
The delicate structure of the liver emphasizes the juiciness of fresh vegetables and perfectly complements any porridge. And the thick sour cream sauce with vegetables will not leave anyone indifferent.
If before this you had a negative opinion about dishes with offal, then the path of love for liver begins with this recipe. I promise you won't regret it!

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Cooking turkey liver in a frying pan does not take much time or effort. However, in order for it not to turn out hard and dry, you need to know and take into account several important points.

Fresh turkey liver is more juicy and tender. It is red-brown in color, smooth, and smells pleasant. When purchasing, even a novice housewife can appreciate its quality.
It is also possible to cook frozen liver deliciously, but to do this, it must be given the opportunity to thaw in natural conditions, without subjecting it to sudden temperature changes. Then it will not lose much liquid and will remain almost as juicy as if it had not been frozen. Trying to speed up the process using a microwave or warm water will not lead to anything good.
Most often, turkey liver is fried in a frying pan, cut into 2-4 parts, or stewed, cut into 3-4 cm pieces. However, it can also be fried or stewed whole.
The most tender turkey liver is obtained if it is cooked in sour cream or cream. Vegetables can also add juiciness to the food. Onions and carrots are most often added. To make them brown, they are not added at the same time as the liver, but placed in the frying pan either before it or after it has fried a little. Also, sometimes vegetables are fried separately, then added to the liver and stewed with it.
Turkey liver will be more juicy if you soak it in milk or kefir before frying.

There are many recipes for fried and stewed turkey liver; the technology for preparing these dishes does not always remain identical. In order to avoid mistakes and get a predictable result, you must adhere to the recommendations that accompany the selected recipe.

To know exactly how long to cook turkey liver, you need to weigh it. If its weight is more than 300 g, then it takes at least 40 minutes to cook the offal, and in the case where a three-hundred-gram piece or less is taken, half an hour is enough. It is not advisable to serve it separately; it is better to choose a good combination with vegetables, herbs or eggs.

Ingredients needed for cooking:

turkey liver – 350-420 g;
carrot – 1 pc.;
chicken egg – 1 pc.;
a bunch of parsley;
a pinch of salt;
Bay leaf.

Select the “Cooking” mode and fill the carrots and eggs with water. After boiling, set 25 minutes until carrots are ready and 10 for hard-boiled eggs.
In the meantime, wash the liver under running water, cut off the veins and ducts.
Pour about two liters of water into the cleaned multicooker bowl and set the “Cooking” mode for 50 minutes.
After boiling, lower the offal into water. Add salt and bay leaf.
After 40 minutes, pierce the liver with a fork. If it goes in easily, you can turn it off.
When all the ingredients have cooled, peel them and chop them into thin slices.
Lastly, generously sprinkle the slices with parsley leaves.

Turkey liver in a slow cooker

Cooking time: 40 minutes.
Number of servings: 2.
Kitchen utensils: knife, cutting board, grater, multicooker, spoon.

Required Ingredients

Ingredients	Quantity
Turkey liver	600 g
Tomato	2 pcs.
Carrot	2 pcs.
Broccoli	400 g
Tomato paste	50 g
Sour cream	50 g
Provencal herbs	taste

Cooking process

Cut the pre-soaked liver into medium pieces and immediately place it on the bottom of the multicooker.
Grate the peeled carrots.
Cut the peeled tomatoes into cubes and place them in the multicooker bowl.
Add tomato paste and sour cream to the liver and vegetables.
Mix everything, distribute evenly and cover with a lid. Set the “Quenching” mode for 40 minutes.
Boil the broccoli for 10 minutes, they should be firm and not fall apart.
Place boiled broccoli and liver with vegetables on a plate.

Bon appetit!

Video recipe

You will see how simple and easy it is to cook liver in a slow cooker by watching the video.
I hope you liked the recipes we offered and you will try to cook them. Write to us in the comments, it is important for us to hear your opinions and suggestions for improving the recipes.

Other meat recipes

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Preparing a tender pate

Turkey liver pate is beneficial for underweight people. Due to the high percentage of proteins in the composition, this product will help to significantly increase body weight. Plus it makes a great breakfast or snack.

To prepare this delicacy you will need:

turkey liver – 350 g;
lard – 120 g;
butter – 110 g;
medium carrot – 1 pc.;
onion – 1 pc.;
bay leaf – 2 pcs.;
a pinch of salt;
a pinch of pepper.

Grind the lard into medium-sized pieces (about 3x3 cm), after cutting off the skin.
Lightly grease the frying pan with vegetable oil and fry the lard over low heat. It should gradually give off fat.
Peel the onions and carrots, wash and chop.
Add vegetables to the lard and fry over low heat for about 3-5 minutes.
During this time, we wash and chop the liver.
We spread the offal with the vegetables.
When the liver gives juice, cover it with a lid and simmer for 25 minutes.
Cool the dish and remove the bay leaves from it.
Mix everything with oil and pass through a meat grinder. If desired, you can add more salt to the pate and add spices.

Combination with other products

Finally, I left a recipe that even gourmets will appreciate: a good combination of products, an exquisite rich sauce... Hurry up and write down how to prepare a festive liver dish.

about half a kilo of liver;
aged hard cheese – 150 g;
a piece of bacon about 50 grams;
4 tbsp. spoons of soy sauce;
a couple of tbsp. spoons of lemon or lime juice;
olive oil;
bulb.

Preheat the oven for ten minutes. The better it is heated before the liver is placed in it, the juicier the dish will be. Preparation:

Wash the liver and cut into 2-3 large pieces. Place them in a bag or cover with cling film. Use a meat mallet to pound each piece.
In a bowl, mix the marinade ingredients: soy sauce, 2 tbsp. spoons of olive oil, lemon juice, pepper, salt - optional.
Place the entire liver into the marinade and stir. Cover with a lid or film and put it in the refrigerator temporarily.
Cut the bacon into cubes 3-4 mm thick and a centimeter or two wide. Chop the onion into half rings.
Take out a baking sheet and line it with foil. You can take a glass baking dish. Place half the bacon on a baking sheet and half the onion on top.
Place the liver on top of the “pillow” and cover with the remaining onions and bacon.
Pack the top with foil. Place in the oven for 40 minutes at 170-180 degrees.
Remove the foil, sprinkle with grated cheese and continue baking for 5-6 minutes without covering.
Leave the finished dish on the table to cool and “relax”. Serve hot.

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Whatever liver recipe you take, it is invariably based on the first two cooking methods I described. Therefore, I will not repeat myself and conclude my article here.

Be sure to share this article with your friends, I’m sure you will have something to discuss with other housewives. Have delicious and healthy dinners!

Best regards, Irina Yarovikova

Liver cutlets for the holiday table

Compound:

turkey liver – 0.5 kg;
chicken egg – 1 pc.;
wheat flour – 80 g;
breadcrumbs – 80 g;
salt, pepper - to taste;
refined vegetable oil - how much will be needed.

Cut the turkey liver in half lengthwise to create chop-shaped slices.
Place a piece of liver in a bag and tap it lightly with a mallet. In a similar way, beat off the remaining pieces of liver.
Sift the flour, mix it with salt and pepper.
Break the egg into a bowl and whisk it with a whisk.
Pour breadcrumbs into a flat plate.
Heat oil in a frying pan.
Roll each piece of liver in flour, then dip in egg, then bread in breadcrumbs and place in a frying pan.
Fry the chops for 2-3 minutes on each side over high heat.
Reduce the flame intensity and continue frying the liver for 6-10 minutes, turning it occasionally with a spatula.

Breaded liver turns out tender and juicy. Potatoes (fried, baked or mashed) go well with it as a side dish.

Compound:

turkey liver – 0.5 kg;
carrots – 100 g;
onions – 100 g;
sour cream – 50 ml;
water – 50 ml;
salt, seasonings - to taste;
refined vegetable oil - how much will be needed.

Scrub the carrots, wash, and dry with a napkin. Grind it on a grater with large holes.
Peel the onion and cut into small cubes.
Coarsely chop the turkey liver, add salt and season.
Heat oil in a frying pan, add chopped vegetables and fry them until the onion turns golden.
Remove the vegetables from the pan, put the liver in their place, and fry it over medium heat for 8-10 minutes.
Mix offal with vegetables. Add sour cream and hot water. Reduce heat and simmer the liver for 10-15 minutes.

As a side dish for the liver prepared according to this recipe, you can serve buckwheat or rice, as well as mashed potatoes.

Turkey liver cooked in a frying pan is a tasty and filling appetizer that goes well with almost any side dish. It can be served to the table without any additions, as an independent dish.

Today it is difficult to surprise guests with an unusual dish, but liver cutlets will be a surprise on the holiday table. Not everyone will be able to figure out the composition of such a dish.

To get a decent treat, you should get the following products:

turkey liver – 410 g;
cooked buckwheat – 220 g;
chicken eggs – 2 pcs.;
wheat flour – 2 tbsp. spoons;
onion – 1 pc.;
sour cream – 160 g;
a bunch of greenery;
sunflower oil – 25 ml;
a pinch of salt;
a pinch of pepper.

Wash the liver and onions thoroughly and pass through a meat grinder.
Beat eggs into the mixture, add buckwheat, salt and pepper. Add flour for viscosity. Mix everything well. The minced meat turns out to be liquid, so it’s better to spoon it into a heated frying pan.
Fry on both sides.
It is better to serve liver cutlets with sauce. To do this, finely chop the greens and mix them with sour cream.

Turkey liver in sour cream and onions will serve as a portion of a healthy protein dinner, which is especially important for those who care about their health and watch their diet. At lunchtime, this dish can be successfully combined with pasta, cereals and potatoes.

To follow the classic recipe, take the products in the following quantities:

turkey liver – 300 g;
sour cream – 150-200 g;
onion – 1 pc.;
a pinch of a mixture of Provençal herbs;
a pinch of salt;
a pinch of pepper;
Sunflower oil – 20 g.

Wash the turkey liver well several times. We cut off the veins and films. Chop it into rectangles (1x3 cm).
Remove the husk from the onion, wash it and chop it into half rings.
Place the offal on a heated, oiled frying pan. The fire should be small. Fry until excess juice evaporates.
Add the onion, mix thoroughly and keep on medium heat for another 5-7 minutes.
Salt, season the dish, add sour cream and simmer for about 15-20 minutes under a closed lid.

Today, dishes that are both tasty and healthy have become fashionable. Excessively fatty pork was replaced by turkey, including its offal. And so that the meat does not seem dry, light sauces are served with it.

To prepare liver for the holiday table, you need the following ingredients:

turkey liver – 520 g;
chicken eggs – 2 pcs.;
hard cheese – 55 g;
a bunch of dill;
sour cream – 210 g;
wheat flour – 3-4 tbsp. spoons;
sunflower oil – 30-40 ml;
a pinch of dried basil;
a pinch of dried garlic;
a pinch of salt.

We wash the liver and chop it into pieces, like chops (thinly).
Cover the kitchen board with cling film, place the product on it, add salt and cover with another layer of cling film.
We beat it off easily. There is no need to be very zealous, because the liver is a soft, pliable product.
Beat the eggs and combine them with grated cheese and chopped dill.
Dip the pieces in flour, dip in batter and fry in a hot, greased frying pan.
To get the sauce, mix sour cream with spices.

Liver cake is a great opportunity to feed children such healthy liver. The bright, memorable taste and festive presentation make kids eat every last crumb. And adults do not remain indifferent to such a delicacy.

This dish is prepared using the following products:

turkey liver – 1 kg;
chicken eggs – 3 pcs.;
cow's milk – 0.7 l;
wheat flour – 350 g;
onions – 2 pcs.;
carrots – 2 pcs.;
mayonnaise packaging;
garlic – 3 cloves;
sunflower oil – 40 ml;
a pinch of pepper;
a pinch of salt.

We pass the cleaned and washed liver through a meat grinder to obtain minced meat.
Add milk, eggs, flour, pepper and salt to it. Mix well to obtain a homogeneous mass.
Heat a frying pan and grease it with oil.
Pour a small amount of the liver mixture into a frying pan with a ladle and fry in the same way as pancakes. The cakes themselves should be as thin as possible.
Peel the onions and carrots, rinse.
Finely chop the onion and grate the carrots.
Sauté vegetables in a separate frying pan.
Peel the garlic, grate it or chop it with a knife, and combine it with mayonnaise.
We assemble the cake in layers, where the first is the cake layer, the second is garlic mayonnaise, the third is vegetables. And so on until the end of all prepared components.

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Liver cake with carrots and onions

Today it is difficult to surprise guests with an unusual dish, but liver cutlets will be a surprise on the holiday table. Not everyone will be able to figure out the composition of such a dish.

To get a decent treat, you should get the following products:

turkey liver – 410 g;
cooked buckwheat – 220 g;
chicken eggs – 2 pcs.;
wheat flour – 2 tbsp. spoons;
onion – 1 pc.;
sour cream – 160 g;
a bunch of greenery;
sunflower oil – 25 ml;
a pinch of salt;
a pinch of pepper.

Wash the liver and onions thoroughly and pass through a meat grinder.
Beat eggs into the mixture, add buckwheat, salt and pepper. Add flour for viscosity. Mix everything well. The minced meat turns out to be liquid, so it’s better to spoon it into a heated frying pan.
Fry on both sides.
It is better to serve liver cutlets with sauce. To do this, finely chop the greens and mix them with sour cream.

Today, dishes that are both tasty and healthy have become fashionable. Excessively fatty pork was replaced by turkey, including its offal. And so that the meat does not seem dry, light sauces are served with it.

To prepare liver for the holiday table, you need the following ingredients:

turkey liver – 520 g;
chicken eggs – 2 pcs.;
hard cheese – 55 g;
a bunch of dill;
sour cream – 210 g;
wheat flour – 3-4 tbsp. spoons;
sunflower oil – 30-40 ml;
a pinch of dried basil;
a pinch of dried garlic;
a pinch of salt.

We wash the liver and chop it into pieces, like chops (thinly).
Cover the kitchen board with cling film, place the product on it, add salt and cover with another layer of cling film.
We beat it off easily. There is no need to be very zealous, because the liver is a soft, pliable product.
Beat the eggs and combine them with grated cheese and chopped dill.
Dip the pieces in flour, dip in batter and fry in a hot, greased frying pan.
To get the sauce, mix sour cream with spices.

This dish is prepared using the following products:

turkey liver – 1 kg;
chicken eggs – 3 pcs.;
cow's milk – 0.7 l;
wheat flour – 350 g;
onions – 2 pcs.;
carrots – 2 pcs.;
mayonnaise packaging;
garlic – 3 cloves;
sunflower oil – 40 ml;
a pinch of pepper;
a pinch of salt.

We pass the cleaned and washed liver through a meat grinder to obtain minced meat.
Add milk, eggs, flour, pepper and salt to it. Mix well to obtain a homogeneous mass.
Heat a frying pan and grease it with oil.
Pour a small amount of the liver mixture into a frying pan with a ladle and fry in the same way as pancakes. The cakes themselves should be as thin as possible.
Peel the onions and carrots, rinse.
Finely chop the onion and grate the carrots.
Sauté vegetables in a separate frying pan.
Peel the garlic, grate it or chop it with a knife, and combine it with mayonnaise.
We assemble the cake in layers, where the first is the cake layer, the second is garlic mayonnaise, the third is vegetables. And so on until the end of all prepared components.

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How long to fry and stew turkey liver

The cooking time for turkey liver in a frying pan depends on the method of cooking and the size of the pieces.

If you want to fry the liver without further stewing, then you need to fry whole pieces for 20 minutes, turning occasionally. Fry the liver over high heat for the first 7-8 minutes, then over medium heat. For the last 5 minutes, you can reduce the heat to low and cover the pan with a lid. It is enough to fry the liver cut into 2-4 parts for 12-14 minutes. It is better to cook the liver over high heat for the first few minutes, then over medium heat. Turkey liver cut into small pieces is fried for only 10 minutes over medium heat.
Usually the liver is first fried and then stewed. When choosing this cooking technology, whole pieces are fried for 10 minutes, then simmered for 20 minutes. Coarsely chopped liver is fried for 7-8 minutes, then simmered for 15 minutes. If the liver is finely chopped, it is enough to fry it for 5 minutes, then simmer for 10 minutes.
If you want to stew a turkey liver without pre-frying, you need to spend 40 minutes for a whole one, 30 minutes for a coarsely chopped one, and 20 minutes for a finely chopped one.

The readiness of the liver is checked by cutting it with a knife. If it is light pink inside and no dark liquid is leaking out, it is ready.

Compound:

turkey liver – 0.8 kg;
drinking cream – 0.4 l;
hard cheese (optional) – 100 g;
soy sauce – 0.2 l;
butter – 120 g;
dried garlic – 5 g;
leek – 100 g;
pepper - to taste.

Wash the turkey liver and remove any films. cut into pieces about 3 cm in size.
Melt the butter in a frying pan, put the liver in it, fry it for 5 minutes over medium heat.
Pepper the liver, add chopped onion, garlic powder and soy sauce.
Cook the onion and liver, without covering the pan, for 5 minutes.
Add cream. Wait for them to boil. Reduce the flame intensity, cover the pan with a lid and simmer the liver in cream for 5 minutes.

When serving the liver, sprinkle it with grated cheese. Serve potatoes, rice or pasta as a side dish.

Fried turkey liver with onions

Compound:

turkey liver – 0.5 kg;
onions – 0.2 kg;
kefir – 100 ml;
garlic – 3 cloves;
flour – 100 g;
salt, ground black pepper - to taste;
refined vegetable oil - how much will be needed.

Clean the turkey liver from films, remove any remaining vessels. Cut each piece into 3-4 pieces (in one direction).
After removing the peel, cut the onion into thin half rings or quarter rings.
Pass the garlic through a press and mix with kefir. Place pieces of liver into the fermented milk product and mix with your hands. Leave for half an hour.
Heat oil in a frying pan and add onion. Once it starts to turn golden, push it towards the center.
Remove the liver pieces from the kefir and roll them in flour mixed with salt and pepper. Place in the pan, placing it around the onions.
Fry the liver over high heat until golden brown (on both sides).
Mix the liver with onions, reduce the heat.
Fry for about 10 minutes more (until done), turning the liver pieces occasionally to prevent them from burning.

Juicy vegetables in the form of a salad or stew are a good garnish for fried liver. It can also be served as an independent snack without a side dish.

Liver recipes in sour cream and onions

Liver in sour cream sauce turns out very tasty if you add a lot of spices to it - nutmeg, ginger, cinnamon, curry, cloves. Any recipe involves pre-frying the organ to remove bitterness. Stewing, baking in foil or oven, using a slow cooker and steaming - all this can be used to get delicious liver with onions and sour cream.

The readiness of the dish is determined by a knife - when pierced, the liver does not bleed blood or ichor. It is better to bake the offal for no longer than half an hour, adding a piece of lard to it for softness. For any processing method, the rule is that too much time is unacceptable, otherwise tender meat turns into hard meat. You can serve the finished dish with vegetables, cereals, and salads. How to cook delicious beef liver?

Liver appetizer with mushrooms

There is another interesting option for preparing this offal in the form of a snack. This dish can also be identified as turkey liver salad in tartlets. You can buy them in the supermarket or make them yourself from dough.

The list of required products includes the following ingredients:

turkey liver – 330 g;
champignons (fresh or frozen) – 310 g;
chicken eggs – 2 pcs.;
carrot – 1 pc.;
onion – 1 pc.;
mayonnaise or sour cream - 2-3 tbsp. spoons;
tartlets – 12-15 pcs.;
a bunch of greenery;
sunflower oil – 20 ml;
tomato – 1 pc.;
cucumber – 1 pc.;
a pinch of salt.

Boil the cleaned liver for 30-35 minutes.
Peel the onions, carrots and mushrooms, chop and fry in a frying pan greased with oil.
Boil the eggs hard and chop into cubes.
When the offal is cooked, cool it to room temperature and pass it through a meat grinder.
In a deep bowl, mix the liver, fried vegetables and mushrooms, eggs and mayonnaise. Salt and mix well.
Divide the mixture among the tartlets.
Grind the cucumber and tomato into oblong slices and decorate the dish with them. Place a sprig of herbs on top and serve.

Simple to make, but even a novice housewife can prepare such healthy delicacies from turkey liver. The combination of taste and originality guarantees many compliments and well-deserved praise.

Turkey Liver Recipe Ideas

Every mother knows how difficult it is to come up with something tasty and healthy for her children. That is why I want to advise you an excellent step-by-step dietary recipe for making steamed turkey cutlets. The cutlets turn out juicy and tender; if you add a little semolina to them instead of flour, this will truly make them your child’s favorite dish.

You might be interested in watching the step-by-step recipe for preparing turkey steak; the dish will be a great idea for breakfast.
First courses are considered aromatic and warming. Use this step-by-step turkey soup recipe idea. The recipe belongs to the category of dietary dishes, which gives it the right to be considered healthy and low-calorie.
A liver recipe in sour cream can be a good snack option.
There are a great many recipes for turkey liver, both in a slow cooker and other cooking methods.