Chicken liver & Sage Crostini
Why I Love This Recipe
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
Ingredients You'll Need
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
Directions
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
