Kitchen

[Zhills]

A convenience store near us sells fried chicken livers. We stop and get them occasionally. If you love liver, please try this recipe. It is unbelievable! Get everything ready before you start, it moves quickly.

CALVES LIVER AND ONIONS

4 Tablespoons EVOO (divided)
1 Cup thinly sliced onions (you can’t have too many)
¼ tsp ground sage
1 lb calf liver cut into ½” strips (across) **
Salt & pepper to taste
2 Tablespoons white wine or broth
1 Tablespoon chopped parsley.

Heat 2 Tbsp EVOO in large skillet. Add onions. Cook over med heat stirring frequently for 8 minutes. Stir in sage and cook for 2 more minutes, until golden brown. Remove from pan and set aside.

**Pat liver dry and cut in strips. Cutting when just thawed enough to cut and then thawing makes the job more pleasant. Season with s&p.

Add 2 Tbsp EVOO to pan and heat. Saute liver until browned on all sides, 2-3 minutes.

Stir in onions and cook with liver for 2 minutes.

Pour white wine in skillet and boil 1 minute, scraping any browned bits off bottom of pan.

Serve over rice and sprinkle with parsley. Enjoy!

[Campion]

On 12/21/2014 Poodlepet2 said: I love liver, but the only time I have had turkey liver was in Gilbert gravy. Here in Florida there are privately owned grocery stores and butcher's that sell them.....that being said, people go gondola over smoked turkey necks. That, my friend, I don't understand....lots of little bones, very little meat- what the draw is, I don't know. I would check with an independently owned butcher. Poodlepet2

I don't get the neck love either. Too many bones. Thanks for the recipes--and the advice on the butcher.

[Scooby Doo]

My eight feral cats love all the stuff too. I buy packages of gizzards and livers and feed them goodies.

[Zhills]

I have seen the smoked turkey necks and wings used for seasoning in green beans, greens, dried peas and beans for flavoring instead of smoked pork.

[missy1]

Gross. No organ meat, for me.

[Sooner]

Card-carrying liver lover here! I just had three chicken livers I cooked in a little pan. I also love calves liver and onions. GREAT stuff! I am making broth today and always think the livers are the cook's treat.

[VaBelle35]

Organ meat (from free range/organic/grass fed animals) is quite healthy.

[debic]

On 12/21/2014 Campion said:

On 12/21/2014 Poodlepet2 said: I love liver, but the only time I have had turkey liver was in Gilbert gravy. Here in Florida there are privately owned grocery stores and butcher's that sell them.....that being said, people go gondola over smoked turkey necks. That, my friend, I don't understand....lots of little bones, very little meat- what the draw is, I don't know. I would check with an independently owned butcher. Poodlepet2

I don't get the neck love either. Too many bones. Thanks for the recipes--and the advice on the butcher.

I use the necks in the stock pot as well and my husband loves chewing on them He however thinks the liver is totally disguisting. LOL more for me.

[Poodlepet2]

Zhills and Debc, excellent idea! I grew up eating pork: there's nothing like a pot of beans or greens with a smoked ham hock. Alas, DH won't eat pork, and I really miss that flavor. Smoked turkey necks and wings would solve that problem, an they are widely available here. My question is, do you put the neck in cheesecloth when cooking it? Thanks, Poodlepet2

[VaBelle35]

My grandfather was a butcher during the Depression, so nothing went to waste. If he couldn't sell it, it went into the pot at home.