Sautéed Turkey Liver and Onions on Toast
Turkey liver with onions and roasted bread contains a lot of mustard oils thanks to the many onions, which effectively protect us from pathogens.
Turkey liver is not always easy to get. You can either pre-order it from the Metzer or use frozen chicken livers, let them thaw and then process them in the same way.
Rinse the liver, pat dry and cut into 8 thin slices.
Peel the onions and cut into strips.
Heat 2 tablespoons butter in a large skillet, add the onions and cook until beginning to caramelize. Sprinkle with the sugar, deglaze with Cognac and cook until the Cognac has evaporated and the onions are crisp-tender. Set aside.
Heat the remaining butter and the oil in a skillet. Dust the liver with flour and saute over medium-low heat, 2-4 minutes.
Toast the bread, top with the onions and the lover and serve.