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Turkey liver in sour cream

Turkey Liver in Sour Cream

Made with everyday ingredients — simple and quick, for the whole family! Turkey liver in sour cream is an easy weeknight dish that even a beginning cook can handle. Simmered in a sour cream gravy, the liver turns out especially tender and tasty. The key is not to cook it too long, so it stays as soft as possible.

Julia

Recipe author

Composition / ingredients

Servings:

Turkey liver

600

Onion

Sour cream

140

Water

170

Vegetable oil

All-purpose flour

Salt

Ground black pepper

Basil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 11 g

Fats 53 % 16 g

Carbohydrates 10 % 3 g

204 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

How do you make turkey liver in sour cream? Gather the ingredients. If the liver is frozen, thaw it ahead of time on the bottom shelf of the fridge. Any fat content of sour cream will work — the higher the fat, the richer the dish.
Step 2:

Peel the onion, rinse it, and cut it into half rings.
Step 3:

Rinse the turkey liver and pat it dry well. Trim off any bits of fat and membrane. Cut the liver into pieces of whatever size you like.
Step 4:

Heat a little vegetable oil in a skillet. Fry the onion, stirring now and then, until it's almost soft.
Step 5:

Add the cut-up liver to the skillet with the onion.
Step 6:

Fry the liver with the onion over medium heat until it changes color, stirring often so the pieces brown evenly on all sides. They should turn pale on the outside while staying a little pink inside. Don't cook the liver too long, so it keeps its tenderness.
Step 7:

Take the sour cream out of the fridge ahead of time so it isn't cold when you add it. Stir the sour cream together with the flour until smooth and free of lumps. If you like, you can toast the flour first in a dry skillet until light brown — the sauce will have a richer color.
Step 8:

Add the water a little at a time, stirring until smooth after each addition.
Step 9:

Turn down the heat so the pan isn't too hot — that way the sour cream won't curdle as it warms. Pour the sour cream and flour mixture into the skillet and stir. Bring it up to a boil.
Step 10:

Season the dish with salt, ground black pepper, and dried basil, then stir. Use whatever spices and seasonings you like. If you're using a ready-made spice blend, read the label — these often already contain salt, so keep that in mind to avoid over-salting.
Step 11:

Simmer the turkey liver at a gentle boil for about 5 minutes, stirring now and then.
Step 12:

Serve the turkey liver in sour cream with any side dish. Enjoy!

Since everyone's sense of salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).
For tips, tricks, and all the most useful advice, see our article on cream and sour cream in cream sauces and how to keep them from curdling.
Oils are only healthy up to a certain temperature — the smoke point, past which the oil starts to burn and form toxic compounds, including carcinogens. To learn how to judge frying temperature and pick the best oil for frying (and which to skip altogether), read more here.