Turkey Liver and Tomato

Turkey Liver and Tomato

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Servings: 4
Calories: 354


  • 2 large onions
  • 3 ripe tomatoes
  • 1/3 cup butter
  • 1/2 cup dry white wine
  • 18 oz turkey livers
  • 1 tsp plain flour All purpose
  • 1/2 tsp salt
  • 2 sprigs sage
  • 2 pinches freshly ground black pepper


  • Peel onions and slice into rings. Cut a shallow cross in rounded end of tomatoes, immerse briefly in boiling water, then skin and cut into segments, removing core.
  • Melt half the butter in a pan, brown onions, pour in white wine and cover, then simmer for about 5 minutes until done.
  • Add tomato segments to onions, cook over medium heat 5 minutes longer, uncovered, to thicken liquid slightly.
  • Wash and pat dry turkey livers, removing any fat or skin. Cut into strips and dust with flour.
  • Wash and dry sage.
  • Heat remaining butter in another pan and fry liver strips until they turn grey.
  • Add cooked liver to tomato sauce, seasoning with salt and pepper, and sprinkling with sage leaves.
  • Serve hot
Calories: 354 kcal
Carbohydrates: 11 g
Protein: 23 g
Fat: 22g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 481 mg
Sodium: 525 mg
Potassium: 626 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 15378 IU
Vitamin C: 40 mg
Calcium: 42 mg
Iron: 12 mg
Ingredients Liver, Offal
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