Turkey liver fried with onions and sour cream. Turkey liver with onions and sour cream How many minutes to fry turkey liver

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 closed), 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.

My daughter is allergic to chicken protein, so she has to learn how to prepare standard turkey dishes. And since I myself forget what and how I cooked (girlish memory), I leave the tips for myself here. I hope my educational program for aspiring housewives will be useful to you too.

The difference between turkey liver and chicken liver is size. I don’t have to cut the chicken at all, but this trick won’t work with a larger turkey) And my child loved the “kindergarten” option - almost into small strips. And this is the most time-consuming)

Initially, I fry the onion in butter, usually cutting it into half rings - with liver it looks nobler and more familiar.

I fry until pleasantly yellow and put it in another bowl to wait for my turn.

In many recipes, housewives advise breading the liver for juiciness - nah, that’s too lazy for me. Therefore, I usually go a different way - in which minutes count, but there is no need to bread it. I place the liver in a hot frying pan.

And, without looking up from the frying process, I constantly stir it so that the sides are baked and the juice does not have time to escape, but so as not to overcook. This process takes about 3-5 minutes.

Then I mix it with previously fried onions and salt.

You can salt almost finished liver, but, in any case, not before it has “set” - otherwise there is a chance that this delicate product will be drier than you would like.

I simmer for about 10-15 minutes over low heat, at the end add herbs and black pepper to taste - and voila.

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.

How to cook tender turkey liver?

Compound:

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

Preparation:

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

Turkey liver cutlets: recipe

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:

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

Turkey liver in sour cream: preparation

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:

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

Turkey liver pate: recipe

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:

1. Wash and dry the turkey liver. Peel it from films, fat and cut into small pieces.
2. Peel the onion, rinse and finely chop. Wash the mushrooms, peel and chop. Pass the garlic through a press. Chop the greens.
3. Pour water into a saucepan, put on fire and boil. Place eggs in boiling water and cook for 10 minutes.
4. When the eggs are cooked, remove the pan from the heat, place under running cold water, then peel the shells.
5. Melt the butter in a large frying pan, fry the onion until transparent, add mushrooms, herbs and garlic. Fry until the mushrooms turn brown.
6. Add turkey liver pieces and fry for about 7 minutes.
7. 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.
8. Transfer the finished turkey pate into bowls, cool and serve along with black bread, croutons or sandwiches.

Festive Turkey Liver Chops with Gravy

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:

1. 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.
2. Soak the turkey liver in port wine and leave for half an hour. While the liver is marinating, prepare the sauce.
3. Peel the mango and grind its pulp into a puree in a blender.
4. Peel the onion and cut it into small cubes. Pour vegetable oil into a frying pan, add onion, salt and fry until transparent.
5. Add honey, lemon juice and cook the onion until golden brown, stirring constantly.
6. Then add the mango puree, stir and bring the mixture to a boil.
7. Then add cinnamon and chili sauce. Cook until the mixture boils. Remove sauce from heat.
8. Grind the almonds in a blender.
9. Roll the marinated liver in a mixture of almond crumbs and flour.
10. Place the liver in a preheated frying pan and fry on both sides until golden brown.
11. Cover the finished chops with a lid and leave on the stove for 5 minutes.
12. Serve the liver chops with the mango sauce.

Turkey liver is a tasty and healthy product from which you can prepare a variety of dishes. It has a strong resemblance to chicken liver, although turkey liver is a little larger, denser and more tender. It makes wonderful cutlets, chops, and delicious appetizer pates.

Turkey liver is a healthy and nutritious product. It contains many valuable microelements, vitamins, the correct balance of proteins, fats and carbohydrates. It contains a small amount of cholesterol, is easily digestible, has a beautiful color, pleasant taste and aroma. Eating liver once a week can improve the condition of your skin, hair and nails, as well as strengthen your immune system.

Turkey liver is easy to prepare; it has a delicate structure, so it cooks very quickly. And dishes made from this offal will help diversify your daily diet.

To prepare a truly tasty and healthy dish from turkey liver, you need to choose it correctly. The liver should be dark in color, not sticky, with a uniform surface, without a sour odor, stains, plaque or mucus. If you pierce it with a knife, scarlet blood should come out of the cut.

• rinse the liver with cold water;


• remove ducts and bile, otherwise the dish will taste bitter;


• chop large liver;


• soak in milk for at least 10 minutes, this will make it more tender;


• start cooking according to the recipe.

There are different methods for preparing turkey liver. It is fried, stewed, steamed, in the oven and in a slow cooker.

Liver is combined with various products, such as onions, mushrooms, cheese, sour cream, cream, milk, tomatoes and tomato sauces, and all types of vegetables. The main rule is that when cooking it cannot be overheated, since the liver is a very tender and delicate product.

1. Wash the offal, peel and cut into small pieces.


2. Dip each in flour and fry in very hot oil for 15 minutes, stirring occasionally.


3. The finished liver should not bleed when pierced. But it is not recommended to fry it for a long time, no more than 20 minutes, otherwise the liver will become dry and tasteless. It is better to let the dish finish under the lid with the heat off.

When frying, onions, garlic, mushrooms and vegetables are also added to the liver; they can be fried separately and added to the liver at the very end or

fry everything together in one pan. Salt the liver only at the end of frying, otherwise it will be tough.

It turns out more tender and softer than fried. It is usually stewed in cream, milk, sour cream or with a lot of vegetables.

The pre-processed liver is fried in oil, vegetables, mushrooms, apples or dried fruits are added, and poured with milk or another dairy product. Simmer covered over low heat. A couple of minutes before the end, you can add a little flour, this will give the sauce thickness.

Turkey liver cooked in a double boiler is the healthiest and is often used in dietary recipes.

1. Cut the washed and cleaned liver into small pieces.


2. Place in a steamer tray and add a little water, season with spices.


3. Close the lid and cook for 15 minutes.


4. Next, add a little oil, garlic and herbs and cook for another 5 minutes.

Turkey liver takes a little longer to cook in the oven, but the results are worth it. This is the most delicious way. It is baked in molds, or preferably in pots, with the addition of vegetables, mushrooms and sour cream.

The offal is first fried in a frying pan along with additional ingredients, but not until cooked, then transferred to a baking dish, poured with sour cream sauce and cooked in the oven for 20-30 minutes at 180 degrees. Before putting the dish in the oven, you can sprinkle grated cheese on top.

Ideal for cooking liver. These miracle stoves are equipped with a timer that will remind you in time when cooking is complete. After all, it is important not to overheat this delicate product.

There are many recipes for cooking liver in a slow cooker with vegetables and sauces. Dishes are most often prepared in the “Stewing” and “Frying” modes. Also, using this indispensable device you can prepare liver cutlets, puddings, soufflés and casseroles.

Turkey liver is not only fried, stewed and baked in pieces. More complex and interesting dishes can be prepared from it.

Offal filling is often used in the preparation of pies, pancakes and pies. It's very easy to do.

Chop and fry onions, carrots and greens, add finely chopped liver, sour cream and spices. Grind the finished mixture in a blender, you can add boiled yolk.

If you want to guarantee a soft and juicy liver dish, prepare liver pancakes (pancakes). To do this, mince the liver with onions and carrots, add eggs, a little milk and spices, as well as flour. Pancakes are fried in a frying pan with a little oil and served with sour cream sauce or mayonnaise.

You can make a whole cake from this liver dough, using mayonnaise or sour cream with garlic instead of cream.

Store-bought pates have long ceased to inspire confidence due to the large number of preservatives and flavor enhancers. But don't give up this wonderful dish. Making delicious and inexpensive turkey liver pate at home is very simple. For this:

1. Fry the liver and onions in butter, add cream and a little cognac and spices.
   When the cream boils, turn off the heat.


2. Grind the cooled liver in a blender and place in molds.


3. Pour in melted butter and place in the refrigerator.

A very tasty dish - sausages with turkey liver. Children can also be treated to these sausages without fear. Many people think that preparing them is difficult, in fact it is not, you just need to spend a little time shaping the sausages.

For cooking you will need liver, a piece of lard, eggs, spices, flour or starch, cereals (buckwheat or rice), meat or other offal.

Using a meat grinder or blender, all products are ground, sausage casings are filled, these can be artificial casings or intestines specially purchased in the store, most often pork. They are specially processed before stuffing with minced meat.

Formed sausages can be fried in a frying pan or in the oven, boiled or grilled.

Turkey liver soups are not often prepared, and in vain. This is a very light, nutritious and tasty dish. In addition, the liver cooks very quickly, the soup will be ready in a matter of minutes.

The first courses are prepared with vegetables, cereals, eggs and pasta. You can pre-fry all the products and then add water, but a healthier option would be to simply boil everything together until tender. You can add some fresh garlic to your bowl of soup.

Salads with turkey liver are very elegant and tasty. Just add fried liver to the lettuce leaves, season with soy sauce and a drop of olive oil with pine nuts. The delicious salad is ready.

You can add fried or fresh champignons, tomatoes, beans and other vegetables as desired. Liver is combined with a large number of foods.

Often, inexperienced cooks may end up with dishes based on turkey liver that are tough, dry, or have an unpleasant bitter taste. To prevent this from happening, you need to know some tricks for preparing this offal.

• You can get rid of bitterness by first soaking the liver in milk or kefir. Be sure to remove the bile ducts.


• To evenly distribute the flour over the surface of the liver, place it in a bag with flour and spices and shake well.


• If you add more milk to the pancake batter, the pancakes will be more tender, but also more brittle.


• Turkey liver goes well with pepper, cinnamon, nutmeg, paprika and curry.


• To make the broth clear, pour cold water over the liver, let it boil and drain the first broth. Rinse the liver and fill it with clean water.


• To make turkey liver sausages dietary, you need to add vegetable puree instead of lard.

Turkey liver is not only easy and quick to prepare, but it 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.

1. The offal is washed and finely chopped with a sharp knife.
2. 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.
3. In a separate bowl, the meat pieces are fried in the remaining oil. They should turn out rosy.
4. After 10-12 minutes, sour cream is transferred to the frying pan with the turkey, salt, fried onions, and a mixture of peppers are added. Some water is poured here as well. A standard glass will be enough.
5. Turkey liver in sour cream and onions is stewed for a little less than half an hour under the lid.
6. 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.

1. 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.
2. The onion is peeled and randomly chopped into large pieces.
3. All prepared ingredients from the first two steps are passed through a meat grinder. You can grind them with a suitable blender attachment.
4. An egg is driven into the resulting liquid mass, salt and freshly ground pepper are added.
5. 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.
6. 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.

1. The liver is washed with ice water, cut into medium pieces and fried in hot oil.
2. 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.
3. While the offal is cooling, a fry of chopped onions and carrots is prepared.
4. 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.

1. All ready-made vegetable mixtures usually contain too few onions. Therefore it is worth adding separately. The vegetable is cut into thin half rings.
2. The liver is washed, dried and cut into small pieces.
3. 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.
4. 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.
5. After 3-4 minutes, put the prepared defrosted vegetables into the frying pan and add water.
6. 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.

1. 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.
2. All vegetables are finely chopped. Carrots can be chopped into strips or grated on a coarse grater.
3. 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.
4. Next, the liver is placed in the bowl. Salt and spices are added. Frying lasts 12-15 minutes.
5. 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.

1. 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.
2. 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.
3. Next comes finely grated cheese with sauce and coarsely grated boiled eggs.
4. 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.

1. The offal is washed, gets rid of everything unnecessary, and then boiled in salted boiling water for 17-20 minutes.
2. 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.
3. The finished liver is cut into thin strips and poured into a salad bowl.
4. 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.

1. 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.
2. 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.
3. 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.
4. It remains to bring to a boil, season with chili sauce and cinnamon.
5. 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.

1. The liver is washed, dried, cut into small pieces and lightly beaten with a special hammer. The pieces are salted and seasoned with pepper.
2. 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.
3. 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.

1. The liver is soaked for 2-3 hours in cold water, after which it is cut into small pieces. Together with the onion, they are crushed in the bowl of a food processor for 2-3 minutes at maximum speed.
2. 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.
3. Butter and milk are poured into the dough. Continue beating for another 2-3 minutes.
4. The dough will infuse for a little less than half an hour. Next, thin wide pancakes are fried from it.
5. In a separate bowl, mix sour cream, mayonnaise and chopped garlic.
6. 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.