Sautéed turkey liver with onions
Sautéed liver is a seriously underrated classic.
Per 100 grams, it contains over 17 g of protein and more than 8 mg of iron – making it a true superfood for energy, blood health, and muscles.
Sautéed turkey liver with onions
Sautéed liver is a seriously underrated classic.
Per 100 grams, it contains over 17 g of protein and more than 8 mg of iron – making it a true superfood for energy, blood health, and muscles.
Preparation process
- Slice the onions into thin pieces and slowly sauté them over medium heat until they soften and turn golden. Season with salt while cooking.
- Cut the liver into thin slices so it cooks quickly.
- Longer cooking usually makes liver tougher, so it’s important to keep the pieces thin and cook them fast.
- Add the liver to the sautéed onions. Add the bay leaves cut in half and cook for about 5–6 minutes. Then remove from heat, stir in salt, pepper, and marjoram, and let it rest for 5 minutes.
- Serve the liver with bread.
Recipe: Ana Žontar
