The recipes for cooking turkey liver are diverse, so every housewife can choose a dish according to their preferences and budget. With any method of preparation, this by-product will retain its beneficial properties and add variety to the daily diet. Due to the high level of vitamins and minerals in the composition, the liver improves the quality of work of many organs, including: the circulatory, reproductive, digestive systems and skin.

The advantage of turkey liver is that it has a delicate, sweet taste.  With minimal time, you can get a decent lunch or dinner from this product. In just 30-40 minutes, the dish will be ready.

The complete list of components is as follows:

• turkey liver - 0.5 kg;
• a mixture of frozen vegetables (peppers, broccoli, carrots, asparagus, peas) - 250 g;
• large onion - 1 pc.;
• olive or sunflower oil - 20 ml;
• a pinch of salt;
• a pinch of hot pepper;
• a pinch of dry basil.

Cooking method:

1. Defrost vegetables naturally.
2. We wash the liver, cut the veins and films, grind with squares.
3. Heat the pan, drizzled with oil. We spread the offal on it.
4. Fry over medium heat.
5. In the meantime, peel the onion from the husk, cut into half rings and also place in the pan.
6. After about 10 minutes of frying, the liver will change color. At this point, add salt, spices and vegetables.
7. When the products give the juice, cover them with a lid and reduce the heat to a minimum.
8. Stew the dish for 20 minutes.

Cooking a gentle paste

Turkey liver pate is good for underweight people. Due to the high percentage of proteins in the composition, such a product will help to significantly increase body weight. It will also be a great breakfast or snack.

To prepare such a treat, you will need:

• turkey liver - 350 g;
• lard - 120 g;
• butter - 110 g;
• medium carrot - 1 pc.;
• onion - 1 pc.;
• lavrushka - 2 pcs.;
• a pinch of salt;
• a pinch of pepper.

Cooking method:

1. Grind the lard with medium-sized pieces (about 3x3 cm), having previously cut the skin from it.
2. Slightly grease the pan with vegetable oil and fry lard over low heat. It should gradually give off fat.
3. Peel onions and carrots, wash and chop.
4. Add vegetables to the bacon, fry over low heat for about 3-5 minutes.
5. During this time, we wash and grind the liver.
6. We spread the offal to vegetables.
7. When the liver gives juice, cover it with a lid and simmer for 25 minutes.
8. We cool the dish and take out the lavrushka from it.
9. Mix everything with oil, pass through a meat grinder. If desired, you can still add the paste and add spices.

Liver patties on the festive table

Today it is difficult to surprise guests with an unusual dish, but liver patties will come as a surprise at the festive table. Not everyone will be able to unravel the composition of such a meal.

To get a decent treat, you should get these products:

• turkey liver - 410 g;
• cooked buckwheat - 220 g;
• chicken eggs - 2 pcs.;
• wheat flour - 2 tbsp. spoons;
• onion - 1 pc.;
• sour cream - 160 g;
• a bunch of greenery;
• sunflower oil - 25 ml;
• a pinch of salt;
• a pinch of pepper.

Cooking method:

1. Wash the liver and onions carefully, pass through a meat grinder.
2. Drive eggs into the mixture, add buckwheat, salt, pepper. For viscosity, add flour. Mix well. The forcemeat turns out to be liquid, therefore it is better to spread it on a preheated pan with a spoon.
3. Fry on both sides.
4. Serve liver patties better with sauce. To do this, finely chop the greens and mix it with sour cream.

In a slow cooker

To know exactly how much to cook turkey liver, you need to weigh it. If its mass is more than 300 g, then it takes at least 40 minutes to cook an offal, and in the case when a three-hundred gram piece or less is taken, half an hour is enough. Serving it separately is not advisable; it is better to choose a successful combination with vegetables, herbs or an egg.

Ingredients needed for cooking:

• turkey liver - 350-420 g;
• carrot - 1 pc.;
• chicken egg - 1 pc.;
• a bunch of parsley;
• a pinch of salt;
• bay leaf.

Cooking method:

1. We select the "Cooking" mode and fill the carrot and egg with water. After boiling, we note 25 minutes until the carrots are ready and 10 hard-boiled eggs.
2. Meanwhile, we wash the liver under running water, cut off the veins and ducts.
3. We pour about two liters of water into the cleaned multicooker bowl, set the “Cooking” mode for 50 minutes.
4. After boiling, lower the offal in water. Add salt and bay leaf.
5. After 40 minutes, pierce the liver with a fork. If it comes in easily, you can turn it off.
6. When all the ingredients have cooled, we clean them, grind them with thin slices.
7. Last of all, generously sprinkle with sliced \u200b\u200bparsley leaves.

Turkey liver in sour cream with onions

Turkey liver in sour cream with onions will serve as a serving of healthy protein dinner, which is especially important for those who care about their health and monitor their nutrition. At lunchtime, this dish can be successfully combined with pasta, cereals and potatoes.

To follow the classic recipe, we take products in such quantities:

• turkey liver - 300 g;
• sour cream - 150-200 g;
• onion - 1 pc.;
• a pinch of a mixture of provence herbs;
• a pinch of salt;
• a pinch of pepper;
• sunflower oil - 20 g.

Cooking method:

1. Turkey liver well washed several times. We cut veins and films. Grind it with rectangles (1x3 cm).
2. Remove the peel from the onion, wash it and chop it in half rings.
3. On the heated greased frying pan, spread the offal. The fire should be small. Fry until the extra juice evaporates.
4. Add the onions, mix thoroughly and keep on medium heat for another 5-7 minutes.
5. Salt, season the dish, pour the sour cream and simmer for about 15-20 minutes under a closed lid.

Holiday liver chops with sauce

Today, dishes that are both tasty and healthy have come into fashion. The excessively fatty pork was replaced by a turkey, including its offal. And so that the meat does not seem dry, light sauces are served to it.

To prepare the liver for the festive table, you need these components:

1. turkey liver - 520 g;
2. chicken eggs - 2 pcs.;
3. hard cheese - 55 g;
4. a bunch of dill;
5. sour cream - 210 g;
6. wheat flour - 3-4 tbsp. spoons;
7. sunflower oil - 30-40 ml;
8. a pinch of dried basil;
9. a pinch of dried garlic;
10. a pinch of salt.

Cooking method:

1. We wash the liver and grind it in slices, like chops (thinly).
2. We cover the kitchen board with cling film, put the product on it, salt and cover with another layer of cling film.
3. Easy to beat off. Strong zeal is not necessary, because the liver is a soft, supple product.
4. Beat the eggs and combine them with grated cheese and chopped dill.
5. Bread slices in flour, dip in batter and fry in a hot greased pan.
6. To get the sauce, mix sour cream with spices.

Liver cake with carrots and onions

Liver cake is a great opportunity to feed such a healthy liver to children. Bright memorable taste and festive presentation make kids eat everything to the last crumbs. And adults do not remain indifferent to such a treat.

This dish is prepared with the following products:

• turkey liver - 1 kg;
• chicken eggs - 3 pcs.;
• cow's milk - 0.7 L;
• wheat flour - 350 g;
• onion - 2 pcs.;
• carrot - 2 pcs.;
• packaging of mayonnaise;
• garlic - 3 cloves;
• sunflower oil - 40 ml;
• a pinch of pepper;
• a pinch of salt.

Cooking method:

1. Pass the cleaned and washed liver through a meat grinder, getting minced meat.
2. Add milk, eggs, flour, pepper and salt to it. Knead well to get a homogeneous mass.
3. We heat the pan, grease it with oil.
4. Pour a small amount of liver mixture with a ladle into a pan and fry in the same way as pancakes. The cakes themselves should be as thin as possible.
5. Peel the onions and carrots, rinse.
6. Finely chop the onion, rub the carrots.
7. In a separate frying pan, we pass the vegetables.
8. We clean the garlic, grate or chop with a knife, combine with mayonnaise.
9. We collect the cake in layers, where the first is cake, the second is garlic mayonnaise, the third is vegetables. And so on until the end of all the prepared components.

Mushroom liver appetizer

There is another interesting option for cooking this offal in the form of a snack. This dish can still be identified as a salad of turkey liver in tartlets. You can buy them at the supermarket or cook them yourself from the dough.

The list of essential products includes the following ingredients:

• turkey liver - 330 g;
• champignons (fresh or frozen) - 310 g;
• chicken eggs - 2 pcs.;
• carrot - 1 pc.;
• onion - 1 pc.;
• mayonnaise or sour cream - 2-3 tbsp. spoons;
• tartlets - 12-15 pcs.;
• a bunch of greenery;
• sunflower oil - 20 ml;
• tomato - 1 pc.;
• cucumber - 1 pc.;
• a pinch of salt.

Cooking method:

1. Boil the cleaned liver for 30-35 minutes.
2. We clean onion, carrots and mushrooms, grind and fry in a pan greased with oil.
3. Hard boiled eggs and chop into cubes.
4. When the offal is cooked, cool it to room temperature and pass through a meat grinder.
5. In a deep bowl, mix the liver, frying vegetables and mushrooms, eggs and mayonnaise. Salt and mix well.
6. We spread the mixture on tartlets.
7. Grind the cucumber and tomato with oblong slices, decorate the dish with them. Put a sprig of greens on top and serve.

Uncomplicated in execution, but such useful goodies from turkey liver can be cooked even by a novice hostess. The combination of taste and originality guarantees a lot of compliments and well-deserved praises.

The diversity of the family menu is an almost eternal topic, in which there is a separate chapter on the preparation of offal from poultry. Thinking about how to fry a delicious turkey liver in a pan, it is useful to familiarize yourself with our post on this issue and find out a lot of interesting things. So, if you treat this treat for just a couple of minutes, it will become tougher than the shoe sole, but if you remove it 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 turkey liver in a home 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 it frozen on the store shelf. To find her, 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 shade. Any stains are excluded!

To make sure 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, all ingenious is always very simple. It is by this principle that you need to cook a turkey liver - simply and with taste.

Roast turkey liver with carrots

Ingredients

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

How to fry turkey liver in a pan

From the goose liver, the French prepare the famous foie gras dish, and from the turkey liver a delicious aromatic roast is obtained. You will need the most budgetary products, a minimum of time and cooking 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. We clean the onion and root vegetables, cut into thin circles.
3. Pour the oil into a skillet and put chopped vegetables there, pass for about 15 minutes until half-ready.
4. Having laid the vegetable frying on a plate, let's deal with the liver.
5. We divide it into portion pieces about 5x5 cm in size and put it on 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 are browned and begin to exude a mouth-watering aroma. How much to fry turkey liver in a pan is determined by breaking one of the prepared pieces. If there is no blood inside - then ready!
8. In the end, add the sautéed vegetables to them, salt and pepper, turn down the heat and then we’ll cover another 10 minutes under the lid 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 roasted. But it’s delicious! ..

Home-fried liver in sour cream

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

Ingredients

• Turkey liver - 500 g.
• Onion - 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, and for now we cut the onions in rings.
• When the oil at the bottom of the pan begins to slightly shoot, put the liver pieces in it and fry for 2-3 minutes over medium-high heat.
• Then put the onions and fry for another 5 minutes.

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

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

A hearty dinner with the necessary products is not a problem even for not the most experienced housewife. Remembering how and how much to fry turkey liver in your favorite pan, you can set a luxurious table in just a quarter of an hour, at which you can even invite guests. A simple-looking product in skillful hands easily turns into an exquisite delicacy ...

Turkey liver is a healthy and nutritious product. It has a lot of valuable trace elements, vitamins, the right balance of proteins, fats and carbohydrates. It contains a small amount of cholesterol, is easily digestible, has a beautiful color, pleasant taste and aroma. Using the liver once a week can improve the condition of the skin, hair and nails, as well as strengthen the immune system.

Cooking turkey liver is easy, it has a delicate structure, so it cooks very quickly. And dishes from this offal will help diversify the daily diet.

To prepare a truly tasty and healthy dish from turkey liver, you need to choose it correctly. The liver should be dark in color, not sticky, with a uniform surface, without sour smell, spots, plaque or mucus. If you pierce it with a knife, scarlet blood should stand out from the incision.

• rinse the liver with cold water;


• remove ducts and bile, otherwise the dish will be bitter;


• chop a large liver;


• soak in milk for at least 10 minutes, so it will be more tender;


• proceed with cooking according to the recipe.

The methods for preparing turkey liver are different. It is fried, stewed, steamed, in the oven and slow cooker.

The liver is combined with various products, such as onions, mushrooms, cheese, sour cream, cream, milk, tomatoes and tomato sauces, all kinds of vegetables. The main rule is that when cooking it can not be overexposed on fire, since the liver is a very delicate and delicate product.

1. Rinse the offal, clean and cut into small pieces.


2. Roll each in flour and fry in highly heated oil for 15 minutes, stirring occasionally.


3. The finished liver should not bleed when pierced. But frying it for a long time is not recommended, no more than 20 minutes, otherwise the liver will become dry and tasteless. It is better to let the dish go under the lid when the fire is off.

Onions, garlic, mushrooms and vegetables are also added to the liver when frying, they can be fried separately and added to the liver at the very end or

It turns out softer and softer than fried. It is usually stewed in cream, milk, sour cream or with lots of vegetables.

The pre-processed liver is fried in oil, vegetables, mushrooms, apples or dried fruits are added, and poured with milk or another dairy product. Stew under the lid over low heat. A couple of minutes before the end you can add a little flour, this will add density to the sauce.

A turkey liver, cooked in a double boiler, is the most healthy and is often used in diet recipes.

1. The washed and cleaned liver is cut into small pieces.


2. Place a double boiler in a pan and pour a little water, season with spices.


3. Cover and cook for 15 minutes.


4. Next, add a little oil, garlic and herbs and cook for another 5 minutes.

It takes a little longer to cook turkey liver in the oven, but the result is worth it. This is the most delicious way. Bake it in forms, and preferably in pots, with the addition of vegetables, mushrooms and sour cream.

Pre-offal is fried in a pan along with additional ingredients, but not until cooked, then transferred to a baking dish, poured with sour cream sauce and cooked in an oven for 20-30 minutes at a temperature of 180 degrees. Before putting the dish in the oven, you can sprinkle grated cheese on top of it.

Ideal for cooking the liver. These miracle stoves are equipped with a timer that will promptly remind you of the end of cooking. After all, this delicate product is important not to overdo it on fire.

There are many recipes for cooking a liver in a slow cooker with vegetables and sauces. They cook dishes most often in the “Braising” and “Frying” modes. Also, using this indispensable apparatus, you can cook liver patties, puddings, soufflés and casseroles.

Turkey’s liver is not only fried, stewed and baked in pieces. From it you can cook more complex and interesting dishes.

Offal filling is often used in the preparation of pies, pancakes and pies. Make it very simple.

Chop and fry onions, carrots and greens, add finely chopped liver, sour cream and spices. Grind the finished mixture in a blender, you can add boiled yolk.

If you want guaranteed to get a soft and juicy dish from the liver, prepare liver pancakes (pancakes). To do this, pass the liver with onions and carrots through a meat grinder, add eggs, some milk and spices, as well as flour. Pancakes are fried in a pan with a little oil, served with sour cream sauce or mayonnaise.

You can make a whole cake from such a liver dough, instead of using a cream using mayonnaise or sour cream with garlic.

Purchased pastes have long ceased to inspire confidence due to the large number of preservatives and flavor enhancers. But do not give up this wonderful dish. Cooking a delicious and inexpensive turkey liver paste at home is very simple. For this:

1. Fry the liver with onions in butter, add cream and a little cognac, spices.
     When the cream boils, turn off the heat.


2. Grind the cooled liver in a blender and put into molds.


3. Pour melted butter and refrigerate.

A delicious dish is sausages with turkey liver. These sausages without fear can be treated and children. Many people think that it’s difficult to cook them, in fact it’s not, you just need to spend a little time making sausages.

For cooking, you will need a liver, a piece of lard, eggs, spices, flour or starch, cereals (buckwheat or rice), meat or other offal.

With the help of a meat grinder or a blender, all products are crushed, shells for sausages are filled, these can be artificial shells or intestines that were specially purchased at the store, most often pork. They are specially processed before stuffing with minced meat.

Formed sausages can be fried in a pan or in the oven, boiled or grilled.

Turkey liver soups are not often prepared, and in vain. This is a very light, nutritious and delicious dish. In addition, the liver is cooked very quickly, the soup will come ready in a matter of minutes.

The first dishes are prepared with vegetables, cereals, eggs and pasta. You can pre-fry all products and then pour water, and a more useful option would be to simply boil everything together until cooked. In a bowl with soup, you can add a little fresh garlic.

Salads with turkey liver are very sophisticated and delicious. It is enough to add the fried liver to the lettuce leaves, season with soy sauce and a drop of olive oil with pine nuts. A delicious salad is ready.

You can add fried or fresh champignons, tomatoes, beans and other vegetables as desired. The liver is combined with a large number of products.

Often inexperienced culinary specialists, turkey liver-based dishes can turn out to be hard, dry or have an unpleasant bitter taste. To avoid this, you need to know some tricks of cooking this offal.

• You can get rid of bitterness by pre-soaking the liver in milk or kefir. Be sure to remove the bile ducts.


• To evenly distribute the flour on the surface of the liver, it is placed in a bag with flour and spices and shaken well.


• If you add more milk to the dough for fritters, they will turn out to be more tender, but also more brittle.


• Turkey liver goes well with pepper, cinnamon, nutmeg, paprika and curry.


• In order for the broth to be transparent, pour the liver with cold water, let it boil and drain the first broth. Rinse the liver and pour clean water.


• To make sausages from turkey liver diet, you need to add vegetable puree instead of lard.

Do you like dishes made from liver? Most likely, yes, since it is impossible not to enjoy such a tasty and healthy product. Do you know what nutritionists suggest replacing fatty pork meat and not only it? That's right, diet turkey meat, including its liver. This is rarely seen when high nutrition and low calorie content are combined in one product. This is especially suitable for a product such as turkey liver, the recipes of which we will master.

Recipe number 1: we cook turkey liver with onions

You could talk a lot about the useful properties of this product, but you probably know a lot yourself, so immediately start from the fastest and easiest recipe.

We will need: half a kilogram of turkey liver, three onions, three tablespoons of sour cream, vegetable oil, pepper, salt.

Beat eggs with salt, add sour cream and mustard, mix thoroughly. Pour the flour and until homogeneity, stir the dough for batter. You can add a little milk so that it is not too thick. Stir in a little greens finely chopped. We beat off the liver, but not very much, season with pepper and salt, dip in the dough and put in a frying pan, preheated, with vegetable oil. Fry the liver under the lid until cooked - three to four minutes on each side.

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, for example, the 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 many others. etc. The liver can be cooked, baked, fried, stewed, cook the filling for pies, make salads, cakes and pastes.

Composition:

• Turkey liver - 1 kg
• Onions - 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 with pepper.
3. Pour vegetable oil into a pan, put on a 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 maintain its softness.
6. Peel and chop onions in half rings. In a separate frying pan, pass the onion until golden brown and put on the liver.
7. Close the pan with a lid and cook until cooked.
8. Rice, pasta, mashed potatoes, buckwheat and vegetables are ideal for turkey roast liver.

Gourmet turkey cutlets

Composition:

• Turkey liver - 300 g
• Turkey meat - 150 g
• Carrots - 1 pc.
• Onions - 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 the turkey meat and liver thoroughly. Drain the ingredients, mince or grind in a blender, adding spices and salt.
2. Peel the carrots and onions. Chop the onion into small cubes, grate the carrots on a medium grater. Grind parsley.
3. Pour oil into a pan, lay out the vegetables and fry until cooked.
4. Add the fried vegetables and egg to the minced liver and minced meat. 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 patties hot with potatoes, rice or buckwheat.

Turkey liver with sour cream sauce

Composition:

• Turkey liver - 600 g
• Milk - 300 ml
• Onions - 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, combine flour, spices and salt.
4. Roll the turkey liver in flour, put in a heated pan with vegetable oil and fry until half cooked on all sides.
5. Add chopped onion and sour cream in a pan to the liver, mix, cover and simmer for 15 - 20 minutes.
6. When the onion is soft and the liver is cooked, remove the pan from the heat.

Liver pate with mushroom notes

Composition:

• Turkey liver - 500 g
• Eggs - 2 pcs.
• Onions - 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, grease and cut into small pieces.
2. Peel, rinse and chop finely. Rinse, peel and chop mushrooms. Pass the garlic through the press. Chop greens.
3. Pour water into a saucepan, put on a fire and boil. Place eggs in boiling water and cook for 10 minutes.
4. When the eggs are boiled, remove the pan from the heat, substitute under a stream of cold water, then, peel the shell.
5. Melt the butter in a large frying pan, fry the onions on it until transparent, add the mushrooms, herbs and garlic. Fry until the mushrooms turn brown.
6. Add turkey liver slices and sauté for about 7 minutes.
7. The liver should be golden on the outside and pink inside. Season everything with salt and spices. Transfer the finished mass to a blender and beat, adding eggs and gently pouring olive oil.
8. Put the finished turkey pate into bowls, cool and serve with brown bread, croutons or sandwiches.

Chops with exotic gourmet sauce

Composition:

• Turkey liver - 500 g
• Port, rum or cognac - 2 tbsp.
• Almonds - 100 g
• Flour - 1 tbsp.
• Mango - 1 pcs.
• Onions - 2 pcs.
• Lemon juice - 2 tbsp.
• Honey - 2 tsp
• Sweet chili sauce - 2 tablespoons
• Cinnamon to taste
• Marjoram - to taste
• Salt and white pepper - to taste
• Vegetable oil - for frying

Cooking:

1. Cleanse the liver of fat, tendons and films, rinse under running water and dry. Cut into portions, lightly beat and sprinkle on all sides with white pepper, salt and marjoram.
2. Soak turkey liver in port and leave for half an hour. While the liver is pickling, prepare the sauce.
3. Peel the mango, chop its pulp in a mashed blender.
4. Peel the onion and cut it into small cubes. Pour the vegetable oil into the pan, put onion, salt and fry until transparent.
5. Add honey, lemon juice and cook the onion until golden brown, stirring constantly.
6. Then enter the mango puree, mix and bring the mixture to a boil.
7. Then add cinnamon and chili sauce. Cook until the mass boils. Remove the sauce from the heat.
8. Grind almonds in a blender.
9. Roll the pickled 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 finished chops and leave on the stove for 5 minutes.
12. Serve chops from the liver by pouring with mango sauce.