How long does it take to cook turkey liver in a frying pan? Turkey liver fried with onions and sour cream

I recently received a question: “How to cook turkey liver?” I answer with great pleasure, everything will be delicious and simple :). And now I will tell you the fastest and most classic recipe for cooking turkey liver in a regular frying pan with sour cream and onions. I guarantee you that with its help you will have a great, filling and healthy dinner in just 25-30 minutes.

The recipe is intended for beginner cooks. And experienced readers of the blog, having seen it, will probably remember turkey liver and make their loved ones happy.

Turkey liver is prepared in the same way as chicken liver, but I like the former better. Of course, it costs more, but these costs are justified. It is larger than chicken liver, which means it is easier to wash. When washing chicken livers, a lot of juice may escape, but this will not happen with turkey livers. All the benefits remain inside and are not washed away with water. In general, from my point of view, this is an ideal offal.

To prepare turkey liver for this recipe, you will need to purchase the following products.

Ingredients:

turkey liver700 g

onions 2-3 pcs.

sour cream 2-3 tbsp. l.

salt to taste

spices (I used curry) to taste

refined vegetable oil for frying

Number of servings: 5 Cooking time: 25 minutes

Recipe

Step 1: Cut the onion

Step 2: Cut the turkey liver

Thaw the liver completely (if you have a frozen one), rinse it under running water and cut it into small pieces. Look how cool the liver is in cross-section - there are no connective tissues, like in pork or beef liver. Here I just cut it and order it. I really like it!

Step 3: Fry the onions

Pour vegetable oil into a frying pan, heat it up, and add the chopped onion. Set the heat to medium, fry the onion slightly, but not until done. It just needs to start to brown and turn yellow. It's about three minutes.

Step 4: Fry the liver

We send the turkey liver to the onions. The fire can be increased. We will fry the liver and onions over high heat for about 10 minutes. Why are we doing this? To form an appetizing crust.

This is what the liver looks like after 10 minutes of cooking. It's almost ready, but still a little pink inside. Reduce heat and cook for another 5 minutes. You need to cook until it is completely cooked, that is, it is not pink. In theory, 15 minutes after the start, the liver is no longer pink.

Step 5: Add sour cream

At the 15th minute, add salt and spices. I used curry - it turned out great, I recommend it. Of course, the classic - ground black pepper - is also suitable for this recipe. Then add sour cream. Take low-fat sour cream, since turkey liver itself is a very high-calorie product.

Simmer the dish for another 5 minutes over low heat under the lid. After 20 minutes the liver is ready and looks like this:

Step 6: Submission

While the main course was being prepared in a frying pan, I boiled tube pasta on a nearby burner. Excellent, I’ll tell you the combination! Add fresh cucumber to this and that's it. As promised, a delicious dinner is ready in 30 minutes! By the way, I didn’t expect it myself - fresh basil goes well with fried turkey liver. Have a nice dinner!

Recipe options

Experienced cooks know that you can easily and simply prepare a delicious gravy for liver and onions. Reader Alexandra gave excellent advice in the comments: sprinkle the almost finished liver (which was fried for about 15 minutes) with flour (about 1 heaped tablespoon), mix with the liver, add sour cream, water (at your discretion - from 0.5 - 1 glass), boil and simmer for 5 minutes. This way you will get turkey liver with a soft, thick sour cream gravy.

Turkey liver is not only easy and quick to prepare, but also always turns out tender and pleasant to the taste. Using the product is an opportunity to add variety to the family’s diet. The best turkey liver recipes are presented in our expanded selection.

Ingredients: half a kilogram of turkey liver, large white onion, salt, 2 tbsp. spoons of sifted flour, a full glass of full-fat sour cream, 60 g of butter, a mixture of peppers.

The offal is washed and finely chopped with a sharp knife.
In heated butter (half the amount stated), small onion cubes are fried until golden brown. To make the vegetable softer, add a little fine salt to it.
In a separate bowl, the meat pieces are fried in the remaining oil. They should turn out rosy.
After 10-12 minutes, add sour cream to the frying pan with the turkey, add salt, fried onions, and a mixture of peppers. Some water is poured here as well. A standard glass will be enough.
Turkey liver in sour cream and onions is stewed for a little less than half an hour under the lid.
To thicken the sauce, flour is poured into the dish. After a couple more minutes of cooking with constant stirring, the treat will be completely ready.

Serve ready-made turkey liver with any side dish.

Delicious liver cutlets

Ingredients: 360 g of liver, medium onion, table egg, 70-90 g of lard, salt, 3-4 tbsp. spoons of flour, freshly ground black pepper.

The liver is washed and dried. Pork lard, pre-cut into medium pieces, is added to future cutlets. This ingredient will relieve the dish from dryness.
The onion is peeled and randomly chopped into large pieces.
All prepared ingredients from the first two steps are passed through a meat grinder. You can grind them with a suitable blender attachment.
An egg is driven into the resulting liquid mass, salt and freshly ground pepper are added.
At the end, flour is poured in. It is added in small portions to knead the minced meat without lumps. If the mixture ends up being too runny, you can increase the amount of flour.
The future cutlets are spooned into a heated frying pan with vegetable oil and fried on both sides.

Served with sauce.

Pate

Ingredients: 820 g of liver, large carrots, onion, table salt, 60 g of butter.

The liver is washed with ice water, cut into medium pieces and fried in hot oil.
If you decide to make the finished dish low in calories, then it is better to choose cooking the offal. It is difficult to say for sure how long to cook turkey liver. It depends on the size of the pieces. On average - 25 minutes.
While the offal is cooling, a fry of chopped onions and carrots is prepared.
Next, the liver, fried vegetables and butter are blended with a blender. The resulting homogeneous mass is salted.

All that remains is to transfer the turkey liver pate into a mold and put it in the refrigerator to harden.

Stewed with vegetables

Ingredients: 420 g of liver, a bag of any frozen vegetables (400 g), a large fresh onion, a glass of water, salt, freshly ground pepper.

All ready-made vegetable mixtures usually contain too few onions. Therefore it is worth adding separately. The vegetable is cut into thin half rings.
The liver is washed, dried and cut into small pieces.
The vegetables are poured out of the pack and blanched in salted boiling water for 2-3 minutes, after which they are laid out in a colander and doused with ice water. It’s great if the mixture contains cauliflower, green beans, carrots, and sweet bell peppers.
First, the liver and onions are poured into a heated frying pan. Products are fried over high heat. This will allow you to “seal” the juice inside the meat pieces, which quickly become crusty.
After 3-4 minutes, put the prepared defrosted vegetables into the frying pan and add water.
The dish will simmer under the lid for about half an hour. Season with salt and pepper during the process.

If the housewife plans to prepare a treat with a thick sauce, you need to increase the amount of water and add a little sifted wheat flour.

Cooking option in a slow cooker

Ingredients: 420-440 g of liver, spices, large onion, 2 sweet peppers (red and yellow), medium carrots, 2 tbsp. l. fat sour cream, salt.

A piece of liver is poured with milk and left to soak for a couple of hours. Next, it is washed with cold water and cut into small portions.
All vegetables are finely chopped. Carrots can be chopped into strips or grated on a coarse grater.
First, in the bowl of the device in the frying program, the vegetables are cooked together for 5-6 minutes (the container is pre-lubricated with a small amount of oil). They should become softer and begin to release juice.
Next, the liver is placed in the bowl. Salt and spices are added. Frying lasts 12-15 minutes.
All that remains is to add sour cream.

In the “Stew” program, the dish will simmer for about half an hour under a closed lid.

Liver salad with mushrooms

Ingredients: 460 g of liver, standard processed cheese, 230 g of champignons, carrots, 3 large eggs, large pickled cucumber, onion, mayonnaise, salt.

The liver is thoroughly washed, then cut into large pieces and cooked for 20-25 minutes. The water is salted. The finished cooled offal is coarsely rubbed and sent to the salad bowl. It will become the first layer of the snack.
Chopped vegetables and thin pieces of mushrooms are fried in a minimal amount of fat. The resulting cooled mass is sprinkled with salt, coated with mayonnaise and laid out on top of the liver.
Next comes finely grated cheese with sauce and coarsely grated boiled eggs.
The cucumber is cut into slices, which are placed on top of the salad.

Before serving, the appetizer should be kept cool for a couple of hours.

Appetizing appetizer with pickled onions

Ingredients: a kilo of turkey liver, mayonnaise, half a glass of table vinegar, 4 tsp. granulated sugar, 3-4 medium onions, salt, 1 tbsp. boiled water.

The offal is washed, gets rid of everything unnecessary, and then boiled in salted boiling water for 17-20 minutes.
The onion is cut into half rings, poured with a marinade of table vinegar, boiled water and sugar. No need to boil the liquid! All ingredients are simply mixed. The onion will marinate for about half an hour.
The finished liver is cut into thin strips and poured into a salad bowl.
Pickled onions go with it.

All that remains is to salt the turkey liver salad and season it with mayonnaise.

Festive Turkey Liver Chops with Gravy

Ingredients: half a kilo of turkey liver, a pinch of white pepper, salt, 4 tbsp. l. almond crumbs, 2 tbsp. l. port wine, a pinch of ground marjoram, 1 tbsp. l. flour, ripe mango, 2 onions, 2 tbsp. l. lime juice, pinch of cinnamon, 1 tsp. honey, 2 tbsp. l. sweet chili sauce.

The liver is divided into pieces suitable for preparing chops. Each of them must be carefully beaten with a kitchen hammer. Preferably through film so that the slices do not tear.
The prepared pieces are greased with salt, marjoram and white pepper. Next, they are poured with port wine and marinated for about half an hour.
The mango pulp is pureed. Chopped onions are stewed in a frying pan until soft. Lime juice is poured into the vegetable and honey is added. The mixture is cooked with frequent stirring until the onions are caramelized. Next, it is salted and mixed with fruit puree.
It remains to bring to a boil, season with chili sauce and cinnamon.
The chops are dredged in a mixture of flour and nut crumbs. They are laid out in a frying pan with hot fat and cooked until crusty on both sides.

The exotic treat is served with chilled mango sauce.

Turkey liver fried in batter

Ingredients: half a kilogram of liver, 4 tablespoons eggs, 2 tbsp. l. fat sour cream, 1 tsp. mustard, 3-4 tbsp. l. sifted flour, half a coffee cup of milk, freshly ground black pepper. How to cook delicious turkey liver in batter is described below.

The liver is washed, dried, cut into small pieces and lightly beaten with a special hammer. The pieces are salted and seasoned with pepper.
For the batter, beat eggs with fine salt. Flour, mustard, sour cream, and milk are added to the mixture. The ingredients are mixed until smooth.
Pieces of liver are immersed in batter, after which they are moved to a frying pan and fried on both sides.

The dish is served with spicy tomato sauce.

Liver cake with carrots and onions

Ingredients: 420 g of liver, salt, a glass of milk, 2 onions, a mixture of peppers, 2 large eggs, fresh garlic, 5-6 tbsp. l. flour, 4 tbsp. l. sour cream, refined oil and mayonnaise.

The liver is soaked for 2-3 hours in cold water, after which it is cut into small pieces. Together with the onions, they are crushed in the bowl of a food processor for 2-3 minutes at maximum speed.
Salt, beaten eggs, a mixture of peppers, and sifted flour are added to the resulting liquid mass. Next, the ingredients are processed with a food processor for a couple more minutes.
Butter and milk are poured into the dough. Continue beating for another 2-3 minutes.
The dough will infuse for a little less than half an hour. Next, thin wide pancakes are fried from it.
In a separate bowl, mix sour cream, mayonnaise and chopped garlic.
The cooled pancakes are smeared with spicy sauce and stacked on top of each other.

The liver cake is decorated with pieces of fresh vegetables and chopped herbs. Before serving, it will be infused in a cool place for 3-4 hours.

Recipes for cooking turkey liver are varied, so every housewife can choose a dish according to her preferences and budget. Regardless of the preparation method, this offal will retain its beneficial properties and add variety to your daily diet. Thanks to the high level of vitamins and microelements in the composition, the liver improves the quality of work of many organs, including the circulatory, reproductive, digestive systems and skin.

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.

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.

Cooking method:

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.

Liver cutlets for the festive table

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.

Cooking method:

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.

In a slow cooker

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.

Cooking method:

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 sour cream with onions

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.

Cooking method:

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.

Festive liver chops with sauce

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.

Cooking method:

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 with carrots and onions

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.

Cooking method:

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.

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.

Cooking method:

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 is a healthy bird that can be used to prepare many delicious dishes. For cooking, it is recommended 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 more. etc. Liver can be boiled, baked, fried, stewed, prepared as a filling for pies, made into salads, cakes and pates.

Compound:

Turkey liver - 1 kg
Onions - 4 pcs.
Flour - 4 tbsp.
Salt and pepper - to taste

Preparation:

Thoroughly clean the turkey liver from ducts and films, rinse under running water and dry. If necessary, cut into portions.
In a clean and dry bowl, mix the flour and pepper.
Pour vegetable oil into a frying pan, put it on the fire and heat it up.
Roll the liver pieces in flour and fry in a frying pan on both sides for 5 - 7 minutes.
Before finishing frying, salt the liver - this will help maintain its softness.
Peel the onion and cut into half rings. In a separate frying pan, sauté the onion until golden brown and place on the liver.
Cover the pan with a lid and cook until done.
Rice, pasta, mashed potatoes, buckwheat and vegetables are ideal for fried turkey liver.

Gourmet turkey cutlets

Compound:

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

Preparation:

Rinse the turkey meat and liver thoroughly. Dry the ingredients, mince or grind in a blender, adding spices and salt.
Peel the carrots and onions. Chop the onion into small cubes and grate the carrots on a medium grater. Chop the parsley.
Pour oil into a frying pan, add vegetables and fry until tender.
Add the fried vegetables and egg to the chopped liver and minced meat. Mix everything thoroughly.
Form the minced meat into cutlets, roll in breadcrumbs and fry in vegetable oil until cooked.
Pour wine into the pan; when it boils, add sour cream. Bring until ready.
Serve liver cutlets hot with potatoes, rice or buckwheat.

Turkey liver with sour cream sauce

Compound:

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

Preparation:

Clean the liver, rinse and dry. Cut into large pieces and soak in milk for half an hour.
While the liver is soaking, cut the onion into half rings.
In a clean bowl, combine flour, spices and salt.
Dip the turkey liver in flour, place in a heated frying pan with vegetable oil and fry until half cooked on all sides.
Add chopped onion and sour cream to the pan with the liver, stir, cover and simmer for 15 - 20 minutes.
When the onion is soft and the liver is ready, remove the pan from the heat.

Liver pate with mushroom notes

Compound:

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
Herbs (parsley, rosemary, thyme, dill) - to taste

Preparation:

Wash and dry the turkey liver. Peel it from films, fat and cut into small pieces.
Peel the onion, rinse and finely chop. Wash the mushrooms, peel and chop. Pass the garlic through a press. Chop the greens.
Pour water into a saucepan, put on fire and boil. Place eggs in boiling water and cook for 10 minutes.
When the eggs are cooked, remove the pan from the heat, place under running cold water, then peel the shells.
Melt the butter in a large frying pan, fry the onion until transparent, add mushrooms, herbs and garlic. Fry until the mushrooms turn brown.
Add turkey liver pieces and fry for about 7 minutes.
The liver should be golden on the outside and pink on the inside. Season everything with salt and spices. Transfer the finished mixture to a blender and beat, adding eggs and carefully pouring in olive oil.
Transfer the finished turkey pate into bowls, cool and serve along with black bread, croutons or sandwiches.

Chops with exotic sauce for real gourmets

Compound:

Turkey liver - 500 g
Port wine, rum or cognac - 2 tbsp.
Almonds - 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 ground white pepper - to taste
Vegetable oil - for frying

Preparation:

Clean the liver from fat, tendons and films, rinse under running water and dry. Cut into portions, lightly beat and sprinkle on all sides with white pepper, salt and marjoram.
Soak the turkey liver in port wine and leave for half an hour. While the liver is marinating, prepare the sauce.
Peel the mango and grind its pulp into a puree in a blender.
Peel the onion and cut it into small cubes. Pour vegetable oil into a frying pan, add onion, salt and fry until transparent.
Add honey, lemon juice and cook the onion until golden brown, stirring constantly.
Then add the mango puree, stir and bring the mixture to a boil.
Then add cinnamon and chili sauce. Cook until the mixture boils. Remove sauce from heat.
Grind the almonds in a blender.
Roll the marinated liver in a mixture of almond crumbs and flour.
Place the liver in a preheated frying pan and fry on both sides until golden brown.
Cover the finished chops with a lid and leave on the stove for 5 minutes.
Serve the liver chops with the mango sauce.

Oh, how many people cringe when they hear about dishes made from such an offal as liver. And how wrong they are. After all, not every product is endowed with such a wonderful fortified composition, energy and nutritional value. The liver is simply a storehouse of useful micro- and macroelements that are so necessary for the human body. This unique product is especially necessary for children and pregnant women, people prone to diseases such as diabetes and atherosclerosis.
In childhood and adolescence, I myself turned my nose up at liver, no matter in what form it was prepared. Only after growing up and feeling during pregnancy that my body lacked the substances necessary to bear a healthy child, I finally tried this product. Now I’m trying to teach my own children, who are no longer small enough, to do the same. Today on our table is stewed turkey liver with shells on the side.

Step-by-step video recipe

Turkey liver prepared in this simple way turns out soft and tender. In general, any liver can be used in the preparation of salads and stews, pates and pancakes. It goes well with almost any product (pasta and cereals, vegetables and mushrooms, potatoes).

Set of products for preparing stewed turkey liver:

700 g turkey liver, onion, tomato, bell pepper, carrots, ground pepper and salt. To fry the liver, you will also need vegetable oil.

Cooking the dish stewed turkey liver according to a photo recipe with a detailed explanation takes 50 minutes from the efficiency of the cook:

Cut the thoroughly washed liver into smaller pieces. Turkey is a large bird, and therefore its liver is not small.

Cut all vegetables into strips.

Place the liver in a deep frying pan with a modest amount of vegetable oil and fry for 3 minutes.

Then lay out the vegetables, pour in a little water (so that the liver is almost covered), add salt and pepper, mix and simmer with the lid closed for about 25 minutes.

You can also add an additional ingredient in the form of sour cream. But that's up to taste. About 2 minutes before the end of cooking, you can dilute a couple of tablespoons of flour in half a glass and pour this mixture into a frying pan with stewed liver. Due to this, the broth will thicken somewhat and acquire a more interesting color. Place the prepared stewed turkey liver on top of (or next to) the side dish and enjoy the tasty and healthy dish.

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