Fried turkey liver with onions. Turkey liver fried with onions and sour cream

This article will describe the secrets of preparing turkey liver in such a way that children will ask for more, and housewives will begin to cook poultry liver more often, since it takes little time to prepare, and the taste of the end result is “finger-licking.”
Turkey liver, prepared according to the recipe below, will surprise you with its special tenderness and juiciness. This dish can be served not only as lunch, but also on the holiday table.

So, recipes for cooking turkey liver in a frying pan.

Turkey liver stewed in sour cream and onions

You will need:

• turkey liver - 500 gr.;
• medium-sized onion – 1 pc.;
• wheat flour – 25 gr.;
• sour cream – 150 ml;
• sunflower oil - 50 gr.;
• spices - to taste.

Cooking steps:

1. Wash the liver, remove the films, cut into small pieces.
2. Grease a frying pan with oil, place over medium heat and heat well.
3. Chop the onion into small cubes and fry until transparent.
4. When the onion becomes soft, add the prepared liver to it, season with spices and mix well.
5. After the offal has set a little and has a golden crust, pour 1 tbsp into the pan. spoon of flour and pour in 150 ml. sour cream.
6. Cover the roasting pan with a lid and cook for 30 minutes, stirring occasionally.

You can serve the finished liver in a delicate, sour cream sauce with various side dishes, or as an independent dish - depending on your taste preferences. Bon appetit!

Homemade liver fried in sour cream

Delicate sour cream notes in this homemade treat are very welcome. A couple of spoons of not too fatty fermented milk product will make it even more piquant and tasty.

Ingredients

• Turkey liver – 500 g.
• Onion – 1 pc.
• Sour cream (15%) – 3 tbsp.
• Sunflower oil – 2 tbsp.
• Ground black pepper – 1/3 tsp.
• Salt - to taste.

How to deliciously fry liver in sour cream at home

• Divide the washed product into pieces, add salt, season with pepper and leave for 10 minutes, while we cut the onion into rings.
• When the oil at the bottom of the frying pan begins to shimmer slightly, add the liver pieces into it and fry for 2-3 minutes over medium-intensity heat.
• Then add the onion and fry for another 5 minutes.

Those who are not very comfortable with sour cream may not add it. If the liver is sufficiently fried and the onion has become soft, you can put the treat on a dish.

When fried, sour cream is needed to give it a delicate, slightly sour taste and aroma of cream. In it, lightly simmer the offal, covered, for only 5-10 minutes. At the end you can add chopped dill - the aroma will be indescribable!..

A hearty dinner if you have the necessary ingredients is not a problem even for the least experienced housewife. Remembering how and how long to fry turkey liver in your favorite frying pan, you can set a luxurious table in just a quarter of an hour, to which you can even invite guests. A simple-looking product in skillful hands easily turns into an exquisite delicacy...

Turkey liver produces a fragrant and tender pate that goes well with fresh herbs and vegetables; it can also be used as a filling for pancakes and tartlets, and can be used to make toasts and sandwiches.
Ingredients:
500 g turkey liver 150 ml cream 100 g butter 2 large onions 1 tbsp. spoon of cognac 1 tbsp. spoon of vegetable oil salt to taste pepper to taste

How to cook turkey liver pate:

Heat vegetable oil in a frying pan, add half the butter to it, stir and fry the onion, cut into rings, in the mixture.

When the onion reaches a translucent state, add the processed turkey liver to it and fry it over medium heat for 5 minutes.

After this, pour cognac into the dish, stir and simmer the liver for another couple of minutes. The noble drink will give the pate an extraordinary aroma and improve its taste.

After stewing the liver with cognac, salt and pepper it, pour in the cream and stir well. When the cream begins to boil, turn off the heat and leave the contents of the pan to cool at room temperature.

Beat the cooled liver with a blender, then arrange in molds. Melt the remaining butter in a water bath and pour it over the liver pate.

When the oil has cooled, put the molds with the dish in the refrigerator for 2 hours, after which it can be eaten.

Turkey dishes.
Watch the video!.. Stewed turkey liver

Stewed turkey liver has a pleasant taste; it can be served with mashed potatoes, pasta, boiled rice or buckwheat, and fresh vegetable salad.
Ingredients:
500 g turkey liver 2 onions 2 tbsp. spoons of sour cream 2-3 black peppercorns 2 bay leaves salt to taste 2 cloves of garlic 2 sprigs of parsley 2 tbsp. spoons of vegetable oil

How to cook stewed turkey liver:

Heat vegetable oil in a deep saucepan and fry turkey liver cut into small pieces for 2-3 minutes.

After this, add onion cut into thin half rings to the poultry offal. When it becomes soft, add sour cream to the dish, stir and let it boil.

Then salt the liver, season it with bay leaf, black peppercorns, chopped garlic and chopped parsley.

Now cover the saucepan with a lid and cook the dish over low heat for another 5-7 minutes.

Turkey liver differs from the chicken liver we are used to both in structure and taste. It is denser and more elastic, yet tender and juicy, does not taste bitter at all, and has a specific, richer taste. It cooks quickly, so do not cook it for too long.

Did you know that: 1. Turkey liver is a unique product; its consumption does not change the level of insulin and glucose in the blood. 2. The liver contains a large amount of tryptophan, a deficiency of which leads to depression, and its sufficiency reduces stress sensitivity, normalizes sleep, and cures eating disorders.

In today's recipe I will tell you how to cook turkey liver so that it is soft and juicy. First we will fry the onions and offal in a frying pan, and then simmer them in sour cream. The turkey liver will be tender, and the sauce will be thick and smooth. It is best served with pasta, mashed potatoes or buckwheat.

Total prep time: 35 minutes Cook time: 30 minutes Yield: 4 servings

Turkey liver in Hungarian bacon in the oven

Turkey liver in bacon is a truly hearty and festive dish. The combination of the taste of tender meat with crispy bacon should definitely be tried by everyone at least once in their life. Total time required including preparation of ingredients: 60 minutes. Calorie content of the finished dish: 200 kcal per 100 g. Servings: 5.

You will need:

• turkey liver – half a kg;
• Hungarian bacon - 350 gr.;
• favorite spices to taste.

Cooking Guide:

1. Before starting cooking, you must preheat the oven to 175°.
2. Now you can do the liver, you need to wash it and cut it into pieces of medium thickness, pepper and salt.
3. If you have bacon in one piece, cut it into thin slices.

Next step:

1. Wrap each piece of liver with a thin slice of bacon and place in the pan, seam side down.
   Repeat with each piece.
2. Place the baking dish in the oven for 35-40 minutes.
3. You can serve the dish with sour cream and mustard sauce, or with ketchup - it all depends on your taste.

The family is guaranteed to ask for more.

Juicy liver cutlets

Turkey liver cutlets will definitely please even children. They turn out tender and juicy, and are quick and easy to prepare. This is an ideal healthy lunch or dinner.

Ingredients you will need:

1. turkey liver – 400 gr.;
2. medium-sized onion – 1 pc.;
3. chicken eggs – 2 pcs.;
4. semolina – 60 gr.;
5. low-fat sour cream – 150 gr.;
6. spices;
7. oil for frying – 25 gr.

Cooking process:

1. Wash the turkey liver, remove the membranes and grind together with the onion into minced meat.
2. Pour sour cream over semolina and set aside for 15 minutes. Then combine the swollen semolina with eggs and minced liver, season with spices, and mix thoroughly.
3. Add oil to a frying pan and heat over medium heat.
4. Form into cutlets and fry on each side for 5-7 minutes until golden brown.
5. Place all the cutlets in a frying pan, cover with a lid and bring to readiness over low heat.

The finished cutlets turn out tender and very healthy, so be sure to include this dish in your children’s diet.

You can serve them with porridge, mashed potatoes or spaghetti, or eat them as a separate dish along with a salad of seasonal vegetables. Bon appetit!

Recipe Turkey liver fried with onions. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Turkey liver fried with onions.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of turkey liver fried with onions is 136 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Turkey liver “Stroganoff style”

This is a quick dish when you have unexpected guests. There is no time to cook, but I want to treat you to something tasty and easy to prepare.

You will need:

• turkey liver – 500 gr.;
• large onion – 1 pc.;
• carrots – 1 pc.;
• sunflower oil 1 tbsp. l.;
• salt pepper.

Wash and peel all the ingredients, cut the vegetables into strips, and the turkey liver into medium-sized pieces. Grease a frying pan with oil and heat it well. Place the liver with vegetables, add salt and pepper and fry until a crispy crust forms on the surface, then close the fryer with a lid and cook for 10-15 minutes.

Serve the dish generously sprinkled with herbs.

Cooking secrets

Often, inexperienced cooks may end up with turkey liver-based dishes 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.

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.

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.

And

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.

Liver is a very tender, savory dish, and very healthy. Cooked beef liver in a double boiler retains all the beneficial substances as much as possible and is ideal for children and dietary nutrition.

Ingredients:

- 350 grams of beef liver, - 2 tbsp. spoons of vegetable oil, - 50 grams of dry wine, - 1 tbsp. a spoonful of ground crackers, - 1 clove of garlic, - 2 sprigs of parsley, - 1 onion, - seasoning to taste: table salt, spices.

Preparation:

1. We thoroughly wash the beef liver, remove films and veins, dry it and place it in the freezer for a while, so that later it will be easier to cut it into small oblong pieces.

2. Then take a tray in the steamer for cooking cereals and place the chopped liver in it. Pour dry wine, a little water, salt and season with spices.

3. After this, close the lid and cook the liver for no more than fifteen minutes, resulting in a semi-finished product.

4. Open the lid of the steamer and add vegetable oil, ground crackers, garlic squeezed through a garlic press, finely chopped onions and herbs to the liver, close the lid of the steamer and simmer all this for about five more minutes.

5. Take out the cooked liver, place it in plates and serve with your favorite side dish, rice, boiled potatoes, or fresh vegetables.

Roasted or baked turkey with onions goes well with sour cream sauce. Simple recipes for poultry liver with vegetables are suitable for the everyday menu. Dishes can be served with mashed potatoes, buckwheat porridge, pasta or rice.

Turkey liver stewed in sour cream and onions can be served with mashed potatoes and chopped herbs.

• Number of servings: 4
• Preparation time: 15 minutes
• Cooking time: 35 minutes

Roast turkey liver with potatoes

Ingredients:

• turkey liver – 500 gr.;
• medium sized onion;
• oil for frying - 25 ml;
• potatoes - 1 kg;
• water - 150 ml;
• seasonings - 0.5 tsp

Cut the liver and onion into medium-sized pieces, fry until golden brown in a heat-resistant bowl with a thick bottom. Peel the potatoes, chop them into cubes and send them to fry in the liver.

Season the dish with salt, pepper and your favorite seasonings at your discretion. Pour 150 ml of water into the mixture and cook under a closed lid for 35 minutes. Before serving, garnish the dish with dill.

A hearty and tasty lunch is ready, you can invite your family to the table.

Turkey liver with Satsebeli sauce

One of the simplest and fastest recipes to prepare, and the taste of the finished dish is completely unusual, which lovers of spicy snacks will definitely like.

So, we prepare the liver so that it does not taste bitter.

Ingredients:

• turkey liver - 350 gr.;
• medium onion;
• “satsebeli” sauce – 150 ml;
• water - 1 faceted glass;
• garlic - 1 clove;
• paprika - 0.5 tsp;
• spices.

Chop all the ingredients into strips, first fry the onion and garlic in a well-heated frying pan until transparent, then place the chopped turkey liver in the frying pan, add paprika and spices, fry everything together for 5 minutes, stirring constantly. When the products acquire a golden hue, pour satsebeli sauce and a glass of water into the frying pan, stir, cook until the moisture has completely evaporated.

Serve the dish slightly cooled. An excellent side dish for this dish would be mashed potatoes, and low-fat sour cream can be used as a sauce.

Bon appetit!

Recipe for tender turkey liver pate

When it comes to what can be prepared from liver, many housewives have thoughts about pate. In fact, using turkey liver, you can make an incredibly tasty pate, which will also turn out to be an extremely healthy snack.

According to the classic recipe, the main ingredients needed are:

• turkey liver – 250 g;
• eggs – 1 pc.;
• onions – 1 pc.;
• champignons – 100 g;
• garlic – 2 cloves;
• butter – 15 g;
• olive oil – 30 ml;
• salt and spices to taste;
• herbs (experienced cooks recommend using parsley, rosemary, thyme and dill, which will give the pate an interesting taste).

As in the previous recipe, the liver must first be prepared by removing the film and fat and rinsing it thoroughly under running water. After this, the liver should be placed on paper towels to remove excess liquid. Peeled onions and garlic should be chopped and the selected greens should be chopped. You also need to finely chop the mushrooms, after peeling and rinsing them.

The onions need to be fried in a frying pan with a small amount of butter, adding mushrooms with herbs and garlic as they cook. All ingredients should be thoroughly mixed and fried until the mushroom pieces acquire a brownish tint.

After this, you can add chopped liver to the frying pan, which must be fried for no longer than 5-7 minutes. A sign of its readiness will be the appearance of a golden hue on the outside. It is important to check the pieces by piercing them with a knife. The liver inside should remain pinkish. The contents should be seasoned with salt and ground black pepper to taste and removed from heat.

After cooling, the resulting mass must be whipped in a blender, adding pre-boiled eggs and the recommended amount of olive oil. Turkey liver pate is ready, but it is recommended to serve it only chilled. The resulting pate will be an excellent addition to black bread, croutons and can be used in making sandwiches.

Pancakes with turkey liver filling

An unusual dish that can serve as an appetizer on a holiday table. Be sure to try making turkey pancakes using this recipe at home.

You will need:

• turkey liver - 300 gr.;
• eggs - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 clove;
• wheat flour - 8 tbsp. l.;
• water - 500 ml;
• seasonings

Cooking process:

1. First you need to prepare the dough for thin pancakes. To do this, mix 2 eggs, flour, water, a little salt, shake thoroughly and fry the pancakes in the usual way.
2. Next, you need to hard-boil 2 chicken eggs.
3. Cut the onion, garlic, turkey liver and carrots into small cubes and fry in a frying pan until tender, adding salt and pepper to the ingredients.
4. When the liver is ready, you can start assembling the pancakes.
5. Peel the boiled eggs, grate on a fine grater, mix with the cooled liver filling, knead thoroughly.
6. Place the pancake on the work surface and add 1 tbsp. l filling along the edge, roll the pancake into a tube. Repeat the procedure with all the pancakes and filling.
7. Place the prepared pancakes in the refrigerator until completely cool.

Before serving, pancakes can be cut and garnished with fresh tomato. A delicious snack is ready, help yourself!

Tender turkey liver: a simple and quick way to cook

Using the simplest recipe, you will be able to prepare a juicy and tasty dish without spending a lot of time and effort. The ingredients you will need are:

• turkey liver – 1 kg;
• onions – 4 pcs.;
• flour - 4 tbsp. spoons;
• milk - 100 ml;
• salt and ground black pepper to taste;
• vegetable oil necessary for frying the liver.

First you need to take care of the preliminary preparation of the turkey liver, which should be thoroughly rinsed under running water and dried by placing it on paper towels. An important step is to cleanse the liver of films and ducts that can spoil the taste of the final dish. You can cook turkey liver whole or cut into small pieces.

Each piece of liver must be fried in a frying pan with vegetable oil, first rolled in a mixture of flour and ground black pepper. You need to fry the pieces on both sides. As a rule, it takes about 8-10 minutes to fry the liver on each side. It is recommended to add salt almost at the end of frying, which will make the dish more juicy and soft.

As for the onions, they should be finely chopped and fried in a separate frying pan with a small amount of vegetable oil and milk until the vegetable acquires a golden hue.

After this, the onion must be thoroughly mixed with the liver and fry the ingredients for a few more minutes, covering the container with a lid. Tender and juicy liver is ready to eat!