Friday, November 23, 2012

Turkey Liver?

It's not a good idea to use turkey liver in the turkey gravy as it tends to give it a sort of "muddy" flavor. So what to do with it? You could try this:

  • Trim the liver with a paring knife, removing the bits of white connective tissue
  • Slice the liver on the bias into 1/4" slices
  • Dredge the slices in flour that's been seasoned with salt and pepper
  • Try the slices in olive oil until just cooked through- firm to the touch, but no more. They should still be pink inside.
  • Remove the liver to a plate
  • Deglaze the pan with a splash of white wine, along with perhaps a tablespoon of minced shallot and, if you have it, some fresh thyme or other herbs
  • Add a tablespoon of butter
  • Reduce the sauce to about half volume. The butter will emulsify and thicken the sauce.
  • Pour over the liver and serve.

We had ours with toast as part of a light lunch.

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