Turkey liver in a slow cooker
Composition / ingredients
3
servings:
Cooking method
It is advisable to soak the liver three hours before cooking. Milk will do well - it will remove the specific smell of this product. Onions are cleaned and finely chopped.
Take the bowl of the slow cooker, pour oil into it and put the chopped onion. Turn on the "Baking" function. After about seven minutes, we put the liver in the bowl. Add salt and pepper.
It will take another fifteen minutes of frying, after which we add sour cream and lavrushka. You can also add some water. Stir and turn on the "Quenching" function. Stew the liver for half an hour.
After this time, we take out the dish. The liver goes well with pasta, potatoes, buckwheat and other cereals.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Turkey liver - 276 kcal/100g
