Turkey liver in sour cream: recipes and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A lot of delicious and, importantly, he althy dishes can be prepared from a product such as turkey liver. Cooking recipes are simple, affordable and quickly get the desired result.

General information

Offal can be stewed, used as a filling for pies, fried, made with them in salads, pates, boiled. But one of the most popular options for cooking liver is stewing. In this case, all vitamins and minerals contained in the liver (B, PP, C, manganese, iron, selenium, potassium, zinc, calcium, etc.) are preserved.

Perhaps, no matter what cooking process you choose, the turkey offal is juicy, soft and delicate in taste. Today we will tell you how to cook turkey liver deliciously, what tips experienced housewives give according to these recipes, what sauce to add and how to properly serve it to the table. Especially liver dishes are recommended to cook for pregnant women and children, who oftensuffer from low hemoglobin levels. But also as a dish to diversify the usual family menu, the liver is a godsend for the hostess.

Fried turkey liver in sour cream with onions

This is one of the simple and quick offal dishes to prepare. For cooking, you need a simple, inexpensive and very simple set of ingredients:

• 620g liver;
• bulb;
• a pinch of s alt;
• butter;
• 6 spoons of sour cream;
• bay leaf;
• 4 garlic cloves;
• a few green onions;
• large bunch of basil or parsley;
• ground black pepper.

Description of the cooking process

Turkey liver is a very convenient product, and even at the stage of preparation of the ingredients. Unlike pork or beef, turkey liver is small in size. It is very convenient to wash, dry and cut into portions. Fill it with milk and let it “rest” for 40 minutes.

After all these activities, fry the offal in sunflower oil. You can s alt the liver before sending it to the pan, or you can put a pinch of s alt right during the frying process. We do the same with ground black pepper.

During frying, the liver will release quite a lot of liquid. As soon as there is very little moisture, onions cut into half rings can be added to the offal. At the same stage of cooking, garlic is also added, which must first be chopped into very small cubes. Adding160-180 ml of boiling water and the amount of sour cream indicated above.

Turkey liver recipes may be similar in cooking, but if you change just one ingredient, you get a completely different dish. For example, if you do not have sour cream on hand, you can replace it with mayonnaise or full-fat yogurt. The taste in the end will be different from if the composition of the dish included sour cream. Thus, by replacing some products, you can get a new dish.

After pouring sour cream and water, let the liver boil for another 7 minutes. At this stage, add bay leaves, greens, onion feathers. A couple more minutes, and you can turn off the fire. You can eat fried turkey liver in sour cream as an independent dish, but most often a side dish is added to it. It can be rice or buckwheat porridge, mashed potatoes and so on.

Braised liver with butter

Another proven recipe that doesn't require a lot of money or time.

Ingredients:

• 550g liver;
• 260 g sour cream;
• bulb;
• 280ml water;
• a pinch of s alt;
• 60g butter;
• a tablespoon of flour;
• spices and herbs - optional.

How to cook the dish

Delicious turkey liver stewed in sour cream will only work if all the ingredients have been properly prepared. Do not neglect such a process as washing and cleaning the product from veins and films. Only after that we cut the liver into cubes.

Becausewe will stew, and not fry, as in the previous recipe, then the process of pouring milk can be skipped. Finely chop the onion, fry until golden brown. Add liver. We fry for 5-10 minutes. I put in a piece of butter. We fry the liver until a white color appears (it "speaks" about the half-readiness of the product).

Add water, stir. After a couple of minutes, spread the sour cream. Stew the dish under a closed lid for 20-25 minutes. It is important that all liver pieces are covered with liquid. Pieces remaining in the air may become weathered, ugly and hard. To make the sour cream sauce a little thicker, you can use flour. Some recipes use starch instead of flour. Both options are usable and will not harm the turkey liver in sour cream.

A couple of minutes before turning off the fire, add bay leaf, spices and herbs. Close the lid again, simmer for 2 minutes, turn off the gas, let the dish "rest" for 5 minutes.

Cooking Tips

• In order for the offal of the turkey to cook faster, it should be cut into small cubes, and not chopped into large pieces.
• The key to a delicious turkey liver in sour cream is the second main ingredient. Sour cream must be of high quality, purchased from a trusted supplier. If yogurt or mayonnaise is replaced, then their quality should also be high. Ideally, if the product is prepared by one's own hands.
• Fried onion is an essential ingredient of the dish. What if you or a member of your family is not a fan of fried vegetables? The onion will still need to be fried, just chop it in a blender and add it to the dish as a paste.
• To make the sauce not white, but golden, add flour not at the end of cooking, but at the very beginning. It must be fried in a dry frying pan.

• Very often, housewives complain that in the process of cooking turkey liver in sour cream, the sauce turns out with lumps. What to do in this case? There are several ways. First, you can add flour to the sauce in parts, constantly stirring. Secondly, you can first dissolve the flour in water, and then pour the resulting mixture into the sauce.
• If there is very little time to cook the dish, then the onion frying process can be skipped. Add it to the fried liver and immediately pour in sour cream and water.
• How to cook delicious turkey liver if there is always a problem with s alt? Very often, inexperienced and young housewives do not add enough s alt (which is not so scary) or overs alt (which is already worse) dishes. In order not to spoil the liver, it is recommended to s alt it only at the end of cooking. Moreover, s alt is added a little less than indicated in the recipe.