in Germany

Turkey liver with cream sauce and grapes

updated

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Ingredients for 4 servings:

  • 500 g turkey liver
  • 4 small onions
  • 3 tbsp oil (sunflower oil)
  • ⅛ liter of water
  • ⅛ liter whipping cream (or modern reduced-fat substitute)
  • salt and pepper
  • some instant chicken broth, if needed
  • 150 g grapes, green
  • 150 g grapes, blue
  • 2 tbsp sauce thickener
  • possibly marjoram if needed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Treats from Grandma Bärbel

Wash the turkey liver and pat dry. Peel the onions and slice them into wedges. Fry the liver in hot oil for 1 minute. Add the onions and fry briefly. Pour in the water and cream and cook for about 5 minutes. Season with salt and pepper (and a little chicken stock if desired). Wash the grapes, halve them, and deseed them if desired. Add them and heat briefly. Season the sauce again to taste and thicken. Garnish with marjoram, if desired, and serve. Serve with rice and any salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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