Turkey Liver Toasts
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1tablespoon good olive oil
- Salt and freshly ground black pepper to taste
- 6 to 8turkey livers, split into halves and the sinew trimmed from the center (see note)
- 1 to 2cloves garlic, peeled and chopped very fine (about 1 teaspoon)
- 2tablespoons chopped parsley or chives, or a mixture of both
- 40slices bread from a baguette, about 1½ inches in diameter, toasted under the broiler
Nutritional analysis per serving (40 servings)
92 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 110 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil and butter in a very large skillet or 2 smaller ones. Sprinkle the prepared livers with salt and freshly ground pepper. When the fat begins to smoke, add the livers (being careful of splattering) and cook in one layer for approximately one to one-and-a-half minutes on each side, stirring in the chopped garlic and herbs at the last moment.
- Step 2
Remove immediately from the heat and transfer the livers to a plate. Arrange the toasts on a large platter. Cut each turkey liver half into three or four pieces (or each chicken liver half into two pieces). The livers should be pink inside. Serve immediately on toast.
- If extra turkey livers are not available, buy chicken livers. Divide each chicken liver into halves and trim the sinew from the center. Use about a dozen chicken livers to replace six to eight turkey livers.
Private Notes
Comments
Insanely, surprisingly delicious. They taste almost exactly like the escargots served at Ludo Lefebvre's Petit Trois, except, perhaps, even better. Made it with 1 turkey liver and 5 slices bread, and cilantro. The definitive answer to 'what to do with the turkey liver?'
Had a turkey liver that I didn’t know what to do with and found this recipe. It’s Thanksgiving Eve and I didn’t have a baguette in hand but I did have pumpernickel bagels. A delicious combination. Served with a salad, it’s a great light dinner. This just might become a new Thanksgiving Eve dinner
Absolutely delicious! I made it with just 1 turkey liver and 1/2 the quantities stated. Accompanied it with a tossed salad and glass of Sancerre for a perfect light dinner, just wonderful.
Insanely, surprisingly delicious. They taste almost exactly like the escargots served at Ludo Lefebvre's Petit Trois, except, perhaps, even better. Made it with 1 turkey liver and 5 slices bread, and cilantro. The definitive answer to 'what to do with the turkey liver?'
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