Turkey Liver Toasts

These are ideal to serve as hors d’oeuvres.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• Salt and freshly ground black pepper to taste
• 6 to 8 turkey livers, split into halves and the sinew trimmed from the center (see note)
• 1 to 2 cloves garlic, peeled and chopped very fine (about 1 teaspoon)
• 2 tablespoons chopped parsley or chives, or a mixture of both
• 40 slices bread from a baguette, about 1 1/2 inches in diameter, toasted under the broiler

• Nutritional Information

  • Nutritional analysis per serving (40 servings)

    57 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 74 milligrams cholesterol; 83 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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40 toasts

Preparation

1. Heat the oil and butter in a very large skillet or 2 smaller ones. Sprinkle the prepared livers with salt and freshly ground pepper. When the fat begins to smoke, add the livers (being careful of splattering) and cook in one layer for approximately one to one-and-a-half minutes on each side, stirring in the chopped garlic and herbs at the last moment.
2. Remove immediately from the heat and transfer the livers to a plate. Arrange the toasts on a large platter. Cut each turkey liver half into three or four pieces (or each chicken liver half into two pieces). The livers should be pink inside. Serve immediately on toast.

• If extra turkey livers are not available, buy chicken livers. Divide each chicken liver into halves and trim the sinew from the center. Use about a dozen chicken livers to replace six to eight turkey livers.

About 15 minutes