Liver dumplings made from poultry liver

Ingredients for 10 servings:

• 1 kg liver(s) of turkey or chicken (you can also add a little heart)
• 7 rolls, stale (slicing rolls)
• 5 garlic cloves, chopped
• 2 medium-sized onions, diced
• 1 bunch fresh parsley, finely chopped
• 5 eggs
• salt and pepper
• marjoram
• breadcrumbs
• broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soup garnish

Tear the bread rolls into small pieces and soak them in plenty of water. Then squeeze out excess moisture, mince them with the liver, onion, and garlic, and transfer the mixture to a bowl. Stir in the eggs and parsley. Season the mixture with salt, pepper, and marjoram to taste. Add enough breadcrumbs until the mixture is firm enough to form dumplings. Meanwhile, heat plenty of broth in a saucepan; it shouldn’t boil, just barely. Form the liver mixture into dumplings, moistening your hands with cold water every now and then, and let the dumplings sit in the broth for 20-25 minutes, depending on the size of the dumplings. The dumplings can be eaten as a soup garnish or with sauerkraut. Makes 20-30 dumplings, depending on the size of the dumplings. Of course, you can also use liver from other animals (pork, beef, lamb, or game) for this recipe.