Onion stew with turkey liver

Onion stew with turkey liver

I usually prepare this stew in the evening when I have more time to let the onions simmer properly. Turkey liver is easy to find, and the combination with onions and herbs really works without needing many other additions. This recipe has become part of my routine because it doesn’t require complicated techniques or hard-to-find ingredients. Everything is cooked in one pot, which is especially important when I don’t want to wash too many dishes at the end.

Quick Info

Total time: about 1 hour
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Servings: 4
Difficulty: easy
Recipe type: main course, regular meal

Ingredients

500 g turkey liver
6 medium onions
5 garlic cloves
3 tablespoons olive oil
2 cups water
1 tablespoon tomato paste
1 glass red wine (about 150 ml)
2 bay leaves
1/2 teaspoon red pepper
1/2 teaspoon dried thyme
1 small bunch fresh parsley
1 small bunch fresh dill
salt, to taste
black pepper, to taste

Preparation method

1. Chop the onions finely and slice the garlic cloves.
2. Put the olive oil in a large pot (I use a deep saucepan) and add the onions and garlic. Sauté everything over medium heat, stirring occasionally, until the onions start to soften but without browning.
3. When the onions have softened, pour the 2 cups of water over them. Add the tablespoon of tomato paste, bay leaves, and red pepper. Stir and let it simmer on low heat.
4. Let everything cook until the liquid reduces by about half (about 15-20 minutes). During this time, the onions continue to cook and the flavors meld.
5. Add the half teaspoon of thyme and the glass of red wine. Continue to simmer on low heat.
6. When the onions and garlic are almost fully cooked (about three-quarters done), add the turkey liver cut into suitable pieces. Gently stir to coat it in the sauce.
7. Let it simmer until the liver is well cooked but not too dry. Taste towards the end and adjust with salt and black pepper.
8. Finally, when everything is cooked, turn off the heat and add the chopped herbs: dill and parsley. Gently stir and let it sit for a few minutes with the lid on.

Why I make this recipe often

I like it because it doesn’t require special preparations. The turkey liver turns out tender, and the onion sauce is hearty. It’s good both hot and reheated. If I have leftovers, I can easily eat it the next day.

Tips and variations

Tips

- The onions should be cut evenly to cook uniformly.
- Don’t leave the liver too long after adding it, so it doesn’t become dry or crumbly.
- Use a heavy-bottomed pot to prevent the onions from sticking.
- Don’t add the herbs at the beginning; add them only at the end for flavor and freshness.

Substitutions

- Turkey liver can be replaced with chicken liver in the same quantities.
- If you don’t have dill, you can use only parsley.
- Olive oil can be replaced with sunflower oil.

Variations

- Sometimes I add a small grated carrot, but it’s not essential.
- For a thicker stew, use less water and let it reduce more.
- If you don’t have wine, the recipe can be made without it, but the flavor will be different.

Serving ideas

- The simplest way to serve it is with a slice of fresh bread.
- It goes well with mashed potatoes or even a simple pilaf.
- It can also be good with polenta if you prefer.

Frequently asked questions

What should I do if the turkey liver has a stronger smell?

Wash the liver in cold water and clean it well of membranes before cooking. You can soak it in cold milk for 10-15 minutes, then rinse it.

Can I cook this stew with just onions and liver, without wine or tomato paste?

Yes, the recipe will work without wine or tomato paste, but the sauce won’t be as rich. You can compensate with a little broth or more herbs.

How small should I cut the liver?

The pieces should not be too small, about two to three fingers wide, so they don’t dry out while cooking.

What type of wine is suitable?

Dry or semi-dry red wine works best. If you don’t have it, you can omit it or use a little white wine.

How long do I keep the herbs at the end?

I add them after turning off the heat, just to preserve their freshness and aroma.

Nutritional values

Estimate for one serving (out of 4):
Calories: approx. 260-300 kcal
Protein: 23-26 g
Fat: 10-12 g
Carbohydrates: 14-16 g

The values are approximate and depend on how much water the onions release and how much sauce remains. Turkey liver is leaner than chicken or pork liver, and onions are low in calories.

Storage and reheating

The stew keeps well in the fridge for up to 2 days in a covered container. It can be reheated on the stove over low heat, with a little water added if it has thickened too much. I do not recommend freezing it, as the liver becomes crumbly after thawing.

In a cooking pot, we put 3 tablespoons of olive oil where we sauté finely chopped onion and sliced garlic. After sautéing the onion and garlic, we add 2 cups of water, a tablespoon of tomato paste, 2 bay leaves, and half a teaspoon of red pepper, let it boil for almost half the required time, and then add half a teaspoon of thyme and the glass of wine. When the onion and garlic are cooked three-quarters of the way, we add the portioned liver. Towards the end, we add freshly chopped dill and parsley and season with salt and black pepper to taste. Enjoy your meal!

 Ingredients: 500 g turkey liver, 6 onions, 5 cloves of garlic, 1 tablespoon of tomato paste, 1 glass of red wine, thyme, 2 bay leaves, salt, red pepper, black pepper, fresh parsley and dill.

 Tags:  onion stew turkey liver stew