Chicken liver & Sage Crostini
  • Servings: 6
  • 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
  1. Additional whole sage leaves (optional) PreparationLine plate with paper towels.
  2. Heat oil in medium skillet over medium-high heat.
  3. Add sliced sage; sauté until crisp, about 30 seconds.
  4. Using slotted spoon, transfer sauteed sage to paper towels.
  5. Add onion to same skillet; sauté until golden, about 3 minutes.
  6. Add garlic, chopped liver, and 1 teaspoon chopped sage.
  7. 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.
  8. Add salt and pepper. Divide liver mixture among baguette slices.
  9. Top with sautéed sage.
  10. Serve crostini on bed of fresh sage leaves, if desired
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