Turkey liver fried with onions and carrots. Turkey liver recipe

A variety of family menus is an almost eternal topic, in which there is a separate chapter devoted to the preparation of offal from poultry. Thinking about how to fry delicious turkey liver in a pan, it is useful to read our post on this issue and learn a lot of interesting things. So, if this treat is overexposed for just a couple of minutes, it will become tougher than the sole of a shoe, but if it is removed from the fire too early, it will be damp.

Turkey liver: delicious freshness

We will try to fully answer the question of how much to fry the turkey liver in a homemade frying pan, so that it turns out tender, moderately fried and becomes as useful as possible.

But if you choose an initially stale product, no culinary tricks will help - the dish will still remain inedible. So, first of all, attention should be paid to the choice of raw materials, that is, turkey liver.

So, how to choose a product for cooking on fire? The ideal option is to purchase a fresh liver, leaving a frozen one on the store shelf. To find it, you need to go to the nearest market.

Turkey liver is not stored for a long time - only a few hours, so most often this offal is sold chilled. This option is also suitable, but you need to take a liver of a uniform dark red hue. Any spots are excluded!

To make sure that the liver is fresh, you need to touch it. To the touch, it should be smooth and springy, in no case - not slippery. Another indicator of freshness is the smell.

As you know, everything ingenious is always very simple. It is according to this principle that you need to cook turkey liver - simply and tastefully.

Roast turkey liver with carrots

Ingredients

• Turkey liver - 800 g + -
• - 1 PC. large + -
• — 2 medium root vegetables + -
• - 3-4 tablespoons + -
• - 1/2 tsp + -
• - taste + -

How to fry turkey liver in a frying pan

From goose liver, the French prepare the famous dish foie gras, and from turkey liver, a delicious fragrant roast is obtained. You will need the most budgetary products, a minimum of time and culinary skills.

1. We place the liver in a deep container, fill it with water, leave it for 10-15 minutes, and then rinse thoroughly.
2. Peel the onion and root crops, cut into thin circles.
3. Pour the oil into a frying pan and put the chopped vegetables there, saute for about 15 minutes until half cooked.
4. Having laid out the vegetable frying on a plate, let's take care of the liver.
5. We divide it into portioned pieces about 5x5 cm in size and put it in the same pan, adding oil.
6. Next - frying over high heat with frequent stirring. Cooking time - 5 minutes.
7. As a result, the liver pieces will brown and begin to exude an appetizing aroma. How much to fry the turkey liver in a pan, we determine by breaking one of the pieces being prepared. If there is no blood inside, then it is ready!
8. At the end, add the sautéed vegetables to them, salt and pepper, reduce the heat and, under the lid, simmer for another 10 minutes to soften the vegetables.

The most delicious side dish for such a treat is mashed potatoes. True, you should not get carried away with such a treat, because 100 g of turkey liver contains almost 300 kcal, and even more when fried. But it's delicious!

Liver fried in sour cream

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

Ingredients

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

How to deliciously fry the liver in sour cream at home

• We divide the washed product into pieces, salt, season with pepper and leave for 10 minutes, but for now we cut the onion into rings.
• When the oil at the bottom of the pan begins to shoot a little, put the liver pieces in it and fry for 2-3 minutes over medium heat.
• Then add the onion and fry for another 5 minutes.

Those who are not very “friends” with sour cream may not add it. If the liver is fried enough, and the onion has become soft, you can spread the treat on a dish.

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

A hearty dinner with the necessary products is not a problem even for not the most experienced hostess. Remembering how and how much to fry turkey liver in your favorite pan, you can set up 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 is a healthy bird from which you can cook many delicious dishes. For cooking, it is advised to use not only the carcass itself, but also offal, such as 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 more. etc. The liver can be boiled, baked, fried, stewed, prepared filling for pies, salads, cakes and pastes.

Compound:

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

Cooking:

1. Thoroughly clean the turkey liver from ducts, 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 on fire and heat.
4. Roll the liver pieces in flour and fry in a pan on both sides for 5-7 minutes.
5. Before the end of frying, salt the liver - this will help keep it soft.
6. Peel the onion and cut into half rings. In a separate pan, saute the onion until golden brown and place on the liver.
7. Close the pan with a lid and bring to a boil.
8. Rice, pasta, mashed potatoes, buckwheat and vegetables are ideal for fried turkey liver.

Exquisite turkey cutlets

Compound:

• Turkey liver - 300 g
• Turkey meat - 150 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Parsley - 100 g
• Butter - 50 g
• Wine - 20 ml
• Sour cream - 3 tablespoons
• Eggs - 2 pcs.
• Breadcrumbs - 150 g
• Vegetable oil - for frying
• Salt and spices - to taste

Cooking:

1. Rinse turkey meat and liver thoroughly. Dry the ingredients, pass through a meat grinder or grind in a blender, adding spices and salt.
2. Peel carrots and onions. Chop the onion into small cubes, 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 the egg to the minced meat and liver. Mix everything thoroughly.
5. Form cutlets from minced meat, roll in breadcrumbs and fry in vegetable oil until tender.
6. Pour wine into the pan, when it boils, add sour cream. Bring to readiness.
7. Serve liver cutlets hot with potatoes, rice or buckwheat.

Turkey liver with sour cream sauce

Compound:

• Turkey liver - 600 g
• Milk - 300 ml
• Onion - 2 pcs.
• Flour -5 tbsp.
• Sour cream - 200 g
• Salt and pepper - to taste
• Vegetable oil - for frying

Cooking:

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, mix flour, spices and salt.
4. Dip the turkey liver in flour, put it in a preheated pan with vegetable oil and fry until half cooked on all sides.
5. Add chopped onion and sour cream to the liver in a frying pan, mix, cover and simmer for 15-20 minutes.
6. When the onion is soft and the liver is cooked through, remove the pan from the heat.

Liver pate with mushroom notes

Compound:

• Turkey liver - 500 g
• Eggs - 2 pcs.
• Onion - 2 pcs.
• Champignons - 200 g
• Garlic - 3 cloves
• Butter - 30 g
• Olive oil -50 ml
• Salt and spices - to taste
• Greens (parsley, rosemary, thyme, dill) - to taste

Cooking:

1. Wash and dry the turkey liver. Clean it from films, fat and cut into small pieces.
2. Peel the onion, wash and chop finely. Wash mushrooms, clean and chop. Pass the garlic through a press. Chop greens.
3. Pour water into a saucepan, put on fire and boil. Place eggs in boiling water and boil for 10 minutes.
4. When the eggs are boiled, remove the pan from the heat, put it under a stream of cold water, then peel the shell.
5. Melt the butter in a large frying pan, fry the onion in it until transparent, add the mushrooms, herbs and garlic. Saute until mushrooms turn brown.
6. Add the turkey liver pieces and sauté 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 mass to a blender and beat, adding eggs and carefully pouring in olive oil.
8. Transfer the finished turkey pate to bowls, cool and serve 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.
• Onion - 2 pcs.
• Lemon juice - 2 tbsp
• Honey - 2 tsp
• Sweet chili sauce - 2 tbsp.
• Cinnamon - to taste
• Marjoram - to taste
• Salt and white ground pepper - to taste
• Vegetable oil - for frying

Cooking:

1. Cleanse the liver from fat, tendons and films, rinse under running water and dry. Cut into portions, beat lightly and sprinkle on all sides with white pepper, salt and marjoram.
2. Soak turkey liver in port wine and leave for half an hour. While the liver is pickling, prepare the sauce.
3. Peel the mango, grind its pulp in a blender to a puree.
4. Peel the onion and cut it into small cubes. Pour vegetable oil into a frying pan, put onions, salt and fry until translucent.
5. Add honey, lemon juice and cook the onion until golden, 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 mass boils. Remove sauce from heat.
8. Grind almonds in a blender.
9. Roll the marinated liver in a mixture of almond crumbs and flour.
10. Put the liver in a preheated pan and fry on both sides until golden brown.
11. Cover the cooked chops and leave on the stove for 5 minutes.
12. Serve the liver chops drizzled with mango sauce.

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

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

• Servings: 4
• Preparation time: 15 minutes
• Cooking time: 35 minutes

Turkey liver in sour cream with onions

This tasty and healthy product contains a lot of protein, vitamins, trace elements and healthy fats.

1. Cut the onion into cubes, and grate the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown.
2. Cut the liver into small pieces, transfer it to the pan. Fry food for 10 minutes on low heat.
3. Pour in sour cream, add salt and spices. Simmer the liver for another 10 minutes.

Garnish with chopped parsley before serving.

Turkey liver with onions and vegetables

If you want to surprise your guests, prepare a delicious dish for them in clay pots. From the indicated amount of products, 6 large servings will be obtained.

Ingredients:

• potatoes - 1000 g;
• turkey liver - 600 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• sour cream - 200 ml;
• dry white wine - 200 ml;
• sour cream - 180 g;
• cheese - 150 g;
• vegetable oil - 90 g;
• spices for chicken and salt - to taste.

1. Cut the carrots and onions into thin half rings, then fry them in a pan in vegetable oil.
2. Cut potatoes into cubes, mix sour cream with grated cheese. Combine products, add salt and spices.
3. Half fill pots with potatoes, top with raw liver slices and fried vegetables. Pour in wine and sour cream.
4. Preheat the oven to 190 ° C, put the pots in it and cook the dish for 45 minutes.

Serve with a fresh vegetable salad.

Turkey liver and onion pancakes

A hearty dish can be prepared for breakfast or an afternoon snack. If you complement pancakes with a side dish, then they can be served for lunch or dinner.

Ingredients:

• buttermilk - 1000 ml;
• wheat flour - 800 g;
• liver - 300 g;
• onions - 2 pcs.;
• vegetable oil - 120 ml;
• eggs - 3 pcs.;
• sour cream - 100 g;
• soy sauce - 60 g;
• sugar - 45 g;
• baking powder - 15 g;
• salt - 15 g;
• soda - 15 g;
• cayenne pepper - to taste;
• dried herbs and roots - to taste.

1. Cut the liver into large pieces and boil it until half cooked.
2. Put meat, chopped onions, eggs, salt, herbs and spices in a deep bowl. Pour in the buttermilk, soy sauce and sour cream. Grind food with a blender.
3. Pour the sifted flour, mix the dough.
4. Bake thick pancakes in a pan.

Serve with sour cream.

Turkey liver dishes go well with tomato sauces, pickled vegetables and mushrooms.

The liver belongs to the group of dietary products, it is rich in minerals and vitamins A, K, E, C, PP. Dishes prepared from this offal are not only healthy, but also incredibly tasty. From the liver prepare the filling for pies and pancakes, pastes, meatballs, cakes. It can be fried, boiled, baked with cheese, vegetables, stewed in tomato, sour cream and wine sauces.

Before preparing any dish, the liver should be carefully prepared, namely, completely remove the ducts, films, rinse well with water and dry slightly. The classic turkey liver recipe does not take much time and does not require much effort. Roll small pieces of liver in flour with pepper and stirring occasionally, fry in vegetable oil for 7-10 minutes, salt. Separately, lightly sauté the onion in half rings, then put it to the liver, mix, add the garlic passed through the press, pour in sour cream and simmer together under the lid for about 10 minutes. The liver is delicious in cheese sauce with herbs. Fry flour in butter. To avoid lumps, gradually pour the cream diluted with milk into the flour. Salt, pepper and add grated cheese to the sauce. Throw the fried liver to the sauce and heat for 1 minute. For a side dish, pasta or mashed potatoes are suitable for this dish.

For adults and children, turkey liver pate will be very useful and tasty for breakfast. Boil the liver until cooked (500 g). Hard boil two eggs. In butter, fry two onions with grated carrots (1 pc), 200 g of champignons, add greens (optional) and 3 cloves of garlic. When the mushrooms are ready, remove from heat. In a blender, beat the liver, mushrooms with onions and eggs, add 50 g of soft butter. We transfer the finished pate to a glass dish. Such an appetizer is suitable for stuffing eggs, can become a filling for thin pancakes, it can be taken as the basis for any sandwiches and combined with black, white bread and croutons.

Easy and quick to prepare a turkey liver cake. In a meat grinder, we twist 500 g of the liver, 1 onion and 1 medium-sized raw potato. To the resulting mass, add 3 eggs, 3 tbsp. spoons of flour, 200 ml of milk, 3 tbsp. tablespoons of vegetable oil, salt and black pepper to taste. Mix everything very carefully. 1-2 minutes on each side, bake thin pancakes in vegetable oil in a small frying pan. Cool well. Lubricate each pancake with mayonnaise and stack on top of each other in the form of a cake. As a layer, you can use grated carrots and onions fried in butter. We spread the top of the cake with mayonnaise and sprinkle with boiled egg yolk, and cover the sides with protein. After two hours of impregnation, the dish is ready for tasting.

Cooking turkey liver, you will please your family and friends with yummy from this offal. And in combination with pasta, potatoes, cereals, vegetables and mushrooms, you can have a delicious breakfast, lunch or dinner with the whole family.

How to cook turkey liver very tasty and tender?

I would not bother for a very long time and would cook turkey liver azu. Everything is prepared very quickly and simply. We wash the liver and fill it with cream. Let it boil, remove the foam, and at this time we are preparing a view of warm water, flour and tomato juice.

After the liver has sweated for 3-5 minutes, pour it into a non-view. Another two or three minutes of cooking, and this dish can be considered quite successful. You can use it both separately and as a base for side dishes such as buckwheat porridge, rice, pasta ... and even potatoes.

Cooking time - 5-7 minutes. The taste is extraordinary! Aftertaste for 24 hours is guaranteed :-)

I really like different liver pates, and the beauty of bird pates is that they are made with butter and cream. Here is the recipe: rinse the liver of the turkey, remove the veins and the film, fry over low heat in butter for 7 minutes, and then add 1-2 tablespoons of cognac - for the aroma and sophistication of the finished pate. After a minute, add half a glass of cream, salt, pepper to taste. In about a couple of minutes everything will boil, you can turn off the liver. Next, beat everything in a blender (just don’t put it hot - the blender will go bad). You can add butter to the blender. But this is an amateur. You can put them into small plates, you can form them in the form of pates, decorate them with butter, you can immediately make sandwiches, decorating them already. But the dish is very tender, light, with a pleasant aroma.

I fry the liver on all sides to a crust in vegetable oil, then add chopped onions, bell peppers, carrots, garlic, salt to taste, fry everything. Then I move all the ingredients in the pan to the side and in the free space I put the carcass of 1-3 tablespoons of sour cream until the sour smell disappears, then mix everything, pour boiled water to lightly cover the liver, add 5 pieces of black peppercorns and stew over low heat, after boiling for 40 minutes. Five minutes before cooking, I throw in a small bay leaf and dill.

You'll need:

turkey liver (500-600 grams),

20% cream (150-200 ml.),

butter (100 grams),

cognac (1-2 tablespoons),

large bulbs (2 pieces),

salt and pepper (to taste)

vegetable oil (1-2 tablespoons).

To begin with, heat the vegetable oil in a frying pan and put 50 grams of butter, add the onion pre-cut into rings and fry until translucent. Let's take care of the liver: wash it, making sure that all the vessels, films and existing fat are cut out, cut it into even pieces and fry over low heat for 6-7 minutes. Why do we need brandy - and here's why: add this noble drink to the pan and in this state cook the pate for another minute or two, then take the cream and pour it in, adding salt and ground pepper along the way, all this must be thoroughly mixed. In addition, it is worth noting that the cognac used in the cooking process gives the finished dish a fantastic aroma. Once the cream starts to boil, turn off the heat.

When you realize that the liver has cooled down, you can put it in a blender in order to beat it thoroughly, and then lay it out neatly in the forms. Do not forget about the remaining butter: it must be melted and poured over the pâté. It remains to put the almost ready dish in the refrigerator for an hour and a half.

My loved ones love it!

Take the liver, rinse and cut out all the veins. Cut the liver into small pieces, roll in flour (with salt and pepper) and fry in sunflower oil on both sides. Fry until golden brown. After that, chop the onion and put the fried liver and onion in a deep frying pan - in layers. Pour in sour cream, close the lid and simmer for 20-30 minutes over low heat. It turns out very tasty and tender - just like you wanted.

I would advise you to make minced turkey liver, for this you need to scroll the liver itself in a meat grinder, as well as onions, garlic, you also need to add black pepper and salt to your taste and add one more raw egg - for better sticking. After the minced meat is ready, you can start cooking liver pancakes.

Everything is prepared in the same way as when cooking pancakes from dough, with a spoon we adjust our minced meat in a preheated pan with vegetable oil and turn it over as it is ready.

Then put in a deep saucepan and cover with a lid. A side dish of mashed potatoes will come in handy with liver pancakes, and this dish is served with fresh sour cream (or mayonnaise - to the taste of everyone), and sprinkled with herbs - Bon appetit!

I will tell you the recipe for 500 gr. liver in sour cream. To do this, you need: 1 medium-sized onion, bay leaf, 5 tablespoons of sour cream, frying oil, 2 cloves of garlic, parsley, green onions, dill, basil, cilantro.

Wash and cut into pieces. Then put in a frying pan where the butter has melted. As soon as the water has boiled away from the liver, add the chopped onion and garlic. We mix. Then add sour cream and a little water, about 150 ml. Boil for 6 minutes. Salt and pepper. We add greens. Boil for 2-3 minutes. Then let it brew a little and you can serve it to the table. Instead of sour cream, you can pour cream.

You can also cook kebabs, chops, pancakes, pilaf from the liver. The liver can be stewed, boiled, baked and fried. Very good combination with potatoes, pasta, cereals, mushrooms, vegetables.

P.S. Turkey liver is rich in vitamins K, A, PP, B5, B6, B9, E and various trace elements: sodium, magnesium, etc.