Turkey Liver Toasts Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Steps:

• Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.

Steps:

• Heat the oil and butter in a very large skillet or 2 smaller ones. Sprinkle the prepared livers with salt and freshly ground pepper. When the fat begins to smoke, add the livers (being careful of splattering) and cook in one layer for approximately one to one-and-a-half minutes on each side, stirring in the chopped garlic and herbs at the last moment.
• Remove immediately from the heat and transfer the livers to a plate. Arrange the toasts on a large platter. Cut each turkey liver half into three or four pieces (or each chicken liver half into two pieces). The livers should be pink inside. Serve immediately on toast.

Steps:

• Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
• Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
• Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.