- Cooking Time:
- Servings: 6
- Preparation Time:
BackstoryA 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