Turkey liver recipe with onions is a super easy and delicious way to enjoy liver. Pan-fried turkey liver is sauteed with sweet caramelized onions and garlic and then gently cooked with a super simple white wine sauce. Served with mashed potatoes this easy dinner comes together in under 20 minutes!

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• How to make this turkey liver recipe
• Substitutions
• Variations
• Frequently asked questions
• Side dishes
• Expert tips
• Storage instructions
• You may also like

Have some turkey liver that you're not sure what to do with it? Or are you simply looking for an enjoyable way to add more liver to your family's diet? This pan-fried turkey liver and onions recipe is not only tasty but very simple to make in just a few minutes with a handful of ingredients.

Onions and garlic are often cooked with liver to take down its strong earthy and metallic flavor. While turkey livers do not have as strong of a liver flavor like beef or lamb livers, the addition of sweet caramelized onions really adds so much flavor and depth to this dish.

It's a healthy and comforting turkey liver recipe that is very tender and juicy that can be served with almost anything.

How to make this turkey liver recipe

As always, first you will need the recipe ingredients list and then i will provide you with a detailed step by step instructions.

Recipe ingredients

Turkey liver. 1lb of turkey livers thoroughly cleaned, making sure to remove any membranes or connective tissue with a sharp knife. Turkey liver is much more tender and mildly flavored than either beef or lamb livers, so it's a great choice if you are new to eating organ meat.

Onions and garlic. These aromatics are a great way to mellow out the natural bold taste of the liver while adding delicious savory and sweet flavors.

Olive oil. Used to fry the turkey livers and aromatics.

White wine. Used to create a flavorful sauce. Make sure to use a wine you enjoy the flavor of because it will flavor the whole dish.

Fresh parsley. Used for garnish to add a refreshing brightness to the livers.

Recipe instructions

Take turkey livers and rinse them under cool running water. After you've rinsed them, pat them dry with paper towel. If you see any stringy bits or connective tissues on the livers, use a small knife or your fingers to take them off.

Now, grab an onion and peel it. After peeling, cut it into very thin slices. Then, take a garlic clove, peel it too, and finely chop it up until it's in tiny pieces.

Find a large frying pan or skillet. Pour some olive oil into it. Turn on your stove to a medium setting. Once the oil feels warm when you place your hand over the pan (but not too hot!), add the sliced onions and the chopped garlic.

Gently stir them around using a spatula or spoon. Keep doing this for about 5-7 minutes. You'll know they're ready when the onions look see-through and feel soft when you poke them.

Next, turn up the stove's heat a little bit, to medium-high. Add the turkey livers to the skillet. Move them around in the pan for about 5 minutes or until you see they've turned brown all over.

After the livers have browned, pour some white wine into the skillet. Let everything bubble and cook together. The wine will start to disappear or "reduce." Let it cook until about half the wine is left.

This might take around 3-4 minutes. Don't worry about the alcohol in the wine; it'll go away while cooking and just leave a nice taste behind.

Sprinkle some salt and pepper over everything in the pan. It's up to you how much you want to add. Then, turn the heat down to its lowest setting.

Place a lid on the skillet and let everything sit and cook together for 10 minutes. This will make sure the livers soak up all the yummy flavors.

Finally, before you're ready to eat, chop up some fresh parsley or cilantro leaves. Sprinkle these over the liver and onions. It'll give a fresh taste that goes well with the rich liver flavor. Now, your dish is ready to serve and enjoy!

Substitutions

Liver. Use chicken or calf liver instead. They all have a relatively mild liver flavor with a very tender texture.

Onions. Use red onions or sweet onions for a sweeter caramelized onion flavor.

Garlic. Jarred minced garlic can be used instead if you prefer a slightly milder garlic flavor.

Oil. Use your favorite vegetable oil instead of olive oil or use a mix of oil and butter for a richer flavor.

White wine. Turkey or chicken stock can be used in place of the wine if you prefer.

Variations

Bacon. Saute your onions and garlic with a few strips of your favorite bacon chopped into small pieces. These crispy bacon bits will make your dish even more savory and delicious.

Flour. Coat the livers with flour before pan frying to help them crisp up a bit more and to create a slightly thicker pan sauce.

Sliced apples or a dash of sugar. Saute the onions with a few slices of a crisp apple or with a bit of sugar to increase the sweetness of the onions.

Frequently asked questions

Side dishes

1. Mashed Potatoes: The creamy texture of mashed potatoes contrasts well with the dense texture of liver. Adding some roasted garlic or herbs to the potatoes can enhance the flavor.
2. Gently Simmered Leafy Greens: Whether it's kale, collards, or Swiss chard, cooking them with garlic and a hint of vinegar provides a delightful contrast to the hearty flavor of liver.
3. Roasted Root Vegetables: Roasted carrots, parsnips, and beets add a sweet and earthy dimension.
4. Plain Steamed Rice: A staple side, its mild flavor nicely offsets the robust taste of turkey liver.
5. Refreshing Cucumber Mix: Slices of cucumber seasoned and given a dash of tang with vinegar.
6. Sauteed Mushrooms: Their umami-rich profile works well with turkey livers. Use varieties like cremini, shiitake, or even porcini.
7. Coleslaw: A tangy coleslaw can cleanse the palate and offer a refreshing crunch to the meal.
8. Grilled or Steamed Asparagus: Simple, with just a drizzle of olive oil, salt, and maybe some grated Parmesan on top.

Expert tips

Remove Sinews: Before cooking, it's crucial to clean the turkey liver by removing any visible sinews or membranes. This ensures a smoother and more enjoyable texture when cooked. Using a sharp knife, trim away any tough or whitish parts before proceeding to cook.

Avoid High Heat: While a quick sear is essential, exposing the liver to extremely high heat can cause it to toughen quickly. Use a medium to medium-high heat for best results.

Storage instructions

Store the cooked turkey liver in an airtight container in the refrigerator for up to 3 days. When reheating in a microwave, place the liver on a microwave-safe plate, cover with a microwave lid or another plate to retain moisture, and heat on medium power in 30-second intervals, checking for warmth between each interval to prevent overcooking.

Remember that microwaving can dry out the liver, so use caution and avoid overheating.

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And couple newest offal recipes like Duck tongue recipe and Duck gizzard recipe. If you like turkey livers you will love that too!

Hope you will like this turkey liver recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.