What do you guys do with your turkey liver?
- Thread starter Paul
- Start date
michael-in-phoenix
Well-known member
My father-in-law cooks it with the giblets and the neck and makes giblet broth for gravy.
Then he includes it when he finely minces the giblets to add back to the turkey gravy.
His advice to me was to mince it very fine. Most of it dissolves into the gravy and gives it a wonderful background flavor.
He's the King of Turkey Gravy.
Michael
Then he includes it when he finely minces the giblets to add back to the turkey gravy.
His advice to me was to mince it very fine. Most of it dissolves into the gravy and gives it a wonderful background flavor.
He's the King of Turkey Gravy.
Michael
colleenmomof2
Well-known member
Pâte; add sautéed mushrooms, hardboiled egg
Extra tasty on crackers because liver is bold. I'm sure I didn't add 1/4 cup olive oil last year - probably subbed fat free half and half. Colleen
https://www.huffingtonpost.com/one-for-the-table/mushroom-and-garlic-turke_b_1099827.html
Mushroom Turkey Liver Pate
1 turkey liver, approximately ½ cup
2 fresh, large eggs
2 medium yellow onions, ends and peel removed, washed, roughly chopped
2 cups mushrooms, brown, shiitake or portabella, washed, roughly chopped
¼ cup Italian parsley, washed, leaves only, roughly chopped
2 garlic cloves, skins removed, washed, finely chopped
2 tablespoons sweet butter
¼ cup olive oil
Sea salt and black pepper
Directions
Wash the uncooked liver and pat dry. Using a sharp paring knife, remove and discard all fat and membranes. Cut liver into half-dollar-sized pieces.
Place the eggs into a pot of boiling water. Cook 10 minutes, remove from water, let soak in cold water to cool, remove and discard shells.
In a large sauté pan over a medium flame, melt the butter and lightly brown the onions, mushrooms, parsley and garlic. Add the pieces of turkey liver and sauté until lightly brown, being careful not to overcook the liver, which should be pink inside. Season with sea salt and black pepper.
Using a rubber spatula, scrape the sautéed liver and vegetables into a large food processor, add the hard-boiled eggs and pulse. Slowly add olive oil, a little at a time. Use the rubber spatula to push any accumulation off the sides of the mixing bowl.
Continue pulsing and adding small amounts of olive oil until the pate is creamy. Depending on the size of the turkey liver, you might use more or less of the olive oil. Taste and adjust the seasoning with sea salt and pepper.
Use the spatula to transfer the pâté from the food processor to a serving bowl. Cover with plastic wrap and refrigerate. The pâté can be kept in the refrigerator 1-2 days.
Before serving, take the pâté out of the refrigerator, place on the counter out of the sun and allow to come to room temperature. Serve with crackers, toast points, fresh sourdough or French bread.
Variations:
Instead of Italian parsley, use 1 teaspoon finely chopped fresh rosemary leaves.
For a denser pâté, use 1 hard-boiled egg instead of 2.
Add ¼ teaspoon cayenne powder to the sauté for heat.
Add 1 slice bacon, finely chopped to the sauté and brown until crisp.
Add 1 teaspoon balsamic vinegar to the sauté.
Sprinkle 2 tablespoons red onion or scallions, finely chopped, over the pâté just before serving.
Similar to duck liver pate I made with duck livers - from Jacques Pepin recipe on Epicurious. Yummy!
Duck Liver Pate - makes 1/2 cup
3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted
1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pate is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
4. Spread the pate on the toasted baguette slices, and serve. The pate will keep, well covered, for 3 to 4 days.
https://www.huffingtonpost.com/one-for-the-table/mushroom-and-garlic-turke_b_1099827.html
Extra tasty on crackers because liver is bold. I'm sure I didn't add 1/4 cup olive oil last year - probably subbed fat free half and half. Colleen
https://www.huffingtonpost.com/one-for-the-table/mushroom-and-garlic-turke_b_1099827.html
Mushroom Turkey Liver Pate
1 turkey liver, approximately ½ cup
2 fresh, large eggs
2 medium yellow onions, ends and peel removed, washed, roughly chopped
2 cups mushrooms, brown, shiitake or portabella, washed, roughly chopped
¼ cup Italian parsley, washed, leaves only, roughly chopped
2 garlic cloves, skins removed, washed, finely chopped
2 tablespoons sweet butter
¼ cup olive oil
Sea salt and black pepper
Directions
Wash the uncooked liver and pat dry. Using a sharp paring knife, remove and discard all fat and membranes. Cut liver into half-dollar-sized pieces.
Place the eggs into a pot of boiling water. Cook 10 minutes, remove from water, let soak in cold water to cool, remove and discard shells.
In a large sauté pan over a medium flame, melt the butter and lightly brown the onions, mushrooms, parsley and garlic. Add the pieces of turkey liver and sauté until lightly brown, being careful not to overcook the liver, which should be pink inside. Season with sea salt and black pepper.
Using a rubber spatula, scrape the sautéed liver and vegetables into a large food processor, add the hard-boiled eggs and pulse. Slowly add olive oil, a little at a time. Use the rubber spatula to push any accumulation off the sides of the mixing bowl.
Continue pulsing and adding small amounts of olive oil until the pate is creamy. Depending on the size of the turkey liver, you might use more or less of the olive oil. Taste and adjust the seasoning with sea salt and pepper.
Use the spatula to transfer the pâté from the food processor to a serving bowl. Cover with plastic wrap and refrigerate. The pâté can be kept in the refrigerator 1-2 days.
Before serving, take the pâté out of the refrigerator, place on the counter out of the sun and allow to come to room temperature. Serve with crackers, toast points, fresh sourdough or French bread.
Variations:
Instead of Italian parsley, use 1 teaspoon finely chopped fresh rosemary leaves.
For a denser pâté, use 1 hard-boiled egg instead of 2.
Add ¼ teaspoon cayenne powder to the sauté for heat.
Add 1 slice bacon, finely chopped to the sauté and brown until crisp.
Add 1 teaspoon balsamic vinegar to the sauté.
Sprinkle 2 tablespoons red onion or scallions, finely chopped, over the pâté just before serving.
Similar to duck liver pate I made with duck livers - from Jacques Pepin recipe on Epicurious. Yummy!
Duck Liver Pate - makes 1/2 cup
3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted
1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pate is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
4. Spread the pate on the toasted baguette slices, and serve. The pate will keep, well covered, for 3 to 4 days.
https://www.huffingtonpost.com/one-for-the-table/mushroom-and-garlic-turke_b_1099827.html