Summary

Ingredients

• 500 g turkey liver
• 2 large onions
• 2 large apples (Boskop)
• 3 tablespoon butter or fried margarine
• salt and pepper
• liter ⅛ wine, white, dry
• 1 tablespoon sauce thickener

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Instructions

1. Wash and clean the turkey liver thoroughly and cut into small pieces. Peel the onions and cut into rings. Wash the apples, peel them if necessary, and cut them into ½ cm thick slices.
2. Heat butter or margarine in a large pan over medium-high heat. Fry the onion rings for 4-5 minutes until golden brown, then remove and drain on kitchen paper.
3. In the same pan, fry the apple slices for 4-5 minutes until golden, then remove and drain on paper.
4. Fry the turkey liver pieces in the remaining fat for 3-5 minutes on each side over medium-high heat, seasoning with salt and pepper, until fully cooked (internal temperature 74°C / 165°F).
5. Pour the white wine into the pan and reduce on medium-high heat for 2-3 minutes, scraping up any browned bits.
6. Return the liver, onions, and apples to the pan.
7. Sprinkle the sauce thickener over the mixture and stir on medium heat for 1-2 minutes until the sauce thickens.
8. Serve with bread or mashed potatoes.