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Chicken liver & Sage Crostini


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Serves 6 | Prep Time | Cook Time

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


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