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Stewed Turkey Liver

Make a tender, delicious dish with minimal time in the kitchen! Everyone in my family loves liver, and turkey liver is a genuine delicacy. I mostly cook it with sour cream, which gives the liver a creamy taste — pure tenderness! And lately I've gotten the knack of making it in the slow cooker.

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Turkey Liver stewed
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 10 g
Fats 50 % 13 g
Carbohydrates 12 % 3 g
175 kcal
GI: 100 / 0 / 0
  • Wash the liver thoroughly under running water, cut it into several pieces, and remove any membranes. Put the liver in a container, pour the milk over it, and let it sit in the refrigerator for at least an hour. Peel and rinse the onion, quarter it, and chop finely. Heat the vegetable oil in the slow cooker on the "Sauté" setting (about 3–4 minutes). Add the onion to the bowl and sauté on the same setting for 5 minutes. Lift the liver out of the milk, add it to the onion, and cook everything together for another 5–6 minutes. Add the cream, spices, salt, and bay leaf, stir, and cook — this time on the "Stew" setting — for 35 minutes. Done! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk, 3.5% fat - 64  kcal/100g
  • Milk, 3.2% fat - 60  kcal/100g
  • Milk, 1.5% fat - 47  kcal/100g
  • Concentrated milk, 7.5% fat - 140  kcal/100g
  • Milk, 2.5% fat - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream, 20% fat - 300  kcal/100g
  • Cream, 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Ground pepper blend - 255  kcal/100g
  • Turkey liver - 276  kcal/100g

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