TURKEY LIVERS DELUXE

For my turkey gravy, I do not use the giblets but usually grill them directly while cooking the turkey…somewhat of an appetizer for the chef or lucky ones standing around the grill.

This year the deeply colored livers from the organic, vegetable-fed turkey I thought needed some extra special treatment. So delicate to the touch, the tender morsels would not have a chance against a blazing hot grill.

As my turkey was soaking away in its apple brine I decided the livers would be my Pre-Thanksgiving Dinner. And, oh boy, I was not disappointed. This was my preparation.

1 large onion, peeled and chopped into bite size pieces
1 large pepper, cored and chopped into bite size pieces
Turkey livers, sliced into bite size pieces
All purpose flour, for dusting
Salt
Freshly ground pepper
Extra virgin olive oil
Red wine, dry

Using about 1/2 cup flour seasoned with 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper (more if you need it) toss the livers so that they are  completely coated. Set aside.

In a medium skillet, heat 2 tablespoons of olive oil on medium high. Sauté the onions until slightly browned and place in a bowl. Sauté the peppers until translucent and place in the bowl with the onion. You will probably need another 1-2 tablespoons of olive oil to sauté the livers on all sides until totally crispy. Place in bowl with the onions and peppers.

Deglaze the pan (still on medium high heat) with the red wine, enough to cover the bottom of the pan. Scrape up the bits of fond (leftover bits) while whisking the wine…it will make a thin gravy. If you like a thicker gravy you can add a little extra flour to make a roux, browning it before adding the wine. (Uncooked flour in rouxs taste awful!) Hint: if it gets lumpy you can always strain it.

Add the onion, pepper mixture to gravy, checking for seasoning. I love the taste of salt and pepper that just makes the dish “Pop”! So, I am always adding more than most.

You could serve this over grits, rice, mashed potatoes. For me, it was perfect as a stand alone. You could also substitute chicken livers. Serves 2.