1. Main Page
  2. Fast and tasty
  3. Turkey liver in sour cream in a slow cooker

Turkey Liver in Sour Cream in a Slow Cooker

Delicious turkey liver braised in a sour-cream sauce with vegetables. Turkey liver cooks quickly and pairs beautifully with sour cream when braised. Both the liver itself and the sour-cream sauce come out wonderfully tasty — this dish is an ideal partner for pasta, boiled potatoes, or rice.

ElenaAuthor avatar
Recipe author
Turkey liver in sour cream in a slow cooker
Turkey liver in sour cream in a slow cooker Turkey liver in sour cream in a slow cooker
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 9 g
Fats 57 % 17 g
Carbohydrates 13 % 4 g
202 kcal
GI: 75 / 0 / 25
  • This tasty turkey-liver dish takes very little of your time. I'll say up front that the slow cooker isn't faster than the stovetop, but it's more convenient — you set the time yourself and the sauté program holds the right temperature. First, rinse the turkey liver in cold water, trim off any excess fat, and check for leftover bits of gall — cut all of that away. Cut the liver in half; the pieces should stay large. Peel and wash the vegetables, grate the carrot on the large holes of a box grater, and dice the onion with a knife. Pour the sunflower oil into the insert, set it in the slow cooker, and turn on the sauté program for 20 minutes. After a minute, once the oil is hot, add the onion and carrot. After 5 minutes, add the salt and spices and cook for another 5 minutes, stirring with a wooden spoon; leave the lid off. Now add the liver, mix it with the vegetables, and cook it all together for another 5 minutes. In the last 5 minutes of sautéing, sprinkle in the flour, stir well, and add the sour cream. Right at the end, pour in the water, drop in the bay leaf and black peppercorns, and stir well. When the sauté program ends, put the lid on and switch to the braise setting for 10 minutes. After 10 minutes, open the steam valve on the lid, and once the steam has released, take the lid off. The turkey liver in sour cream is ready — transfer it, sauce and all, to a deep dish and serve alongside your side of choice.

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

  • Sour cream (30% fat) - 340  kcal/100g
  • Sour cream (25% fat) - 284  kcal/100g
  • Sour cream (20% fat) - 210  kcal/100g
  • Sour cream (10% fat) - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dry spices - 240  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Table salt - 0  kcal/100g
  • Turkey liver - 276  kcal/100g

Similar recipes

Related and additional categories: