• Cooking Time:
  • Servings: 6
  • Preparation Time:


A great way to use the liver from your Thanksgiving turkey. (The turkey liver alone won't be enough—you'll have to mix in a few chicken livers.)Another favorite recipefrom

Bon Appétit | November 2007


  • Ingredients3 tablespoons olive oil
  • 12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage
  • 1/2 cup finely chopped red onion
  • 1 garlic clove, minced
  • 8 ounces (about 1 cup) chicken or turkey livers, finely chopped
  • 1/4 cup Madeira
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 baguette slices, toasted


  • Additional whole sage leaves (optional) PreparationLine plate with paper towels.
  • Heat oil in medium skillet over medium-high heat.
  • Add sliced sage; sauté until crisp, about 30 seconds.
  • Using slotted spoon, transfer sauteed sage to paper towels.
  • Add onion to same skillet; sauté until golden, about 3 minutes.
  • Add garlic, chopped liver, and 1 teaspoon chopped sage.
  • Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes.
  • Add salt and pepper. Divide liver mixture among baguette slices.
  • Top with sautéed sage.
  • Serve crostini on bed of fresh sage leaves, if desired

Categories: Appetizer  Spread 
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