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Chicken Liver and Sage Crostini

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Chicken Liver and Sage CrostiniKana Okada

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.)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 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
Additional whole sage leaves (optional)

Preparation

  1. Line 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.

TagsItalianEuropeanLiverPoultrySageHerbs & SpicesStarterDinnerQuickEasySauteThanksgivingChristmasFallBon Appétit

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