Pan-Fried Turkey Livers with Bacon and Onions

Name: Pan-Fried Turkey Livers with Bacon and Onions
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 cup olive oil; 1 red onion, halved lengthwise and thinly sliced; Kosher salt and freshly ground white pepper, to taste; 12 strips bacon; 1 cup flour; 1 tsp. paprika; 1 ⁄ 4 tsp. ground nutmeg; 4 turkey livers (about 10 oz.), rinsed and thinly sliced horizontally; 6 tbsp. unsalted butter

Serves
serves 4

Turkey is the name of the game at the Strongbow Inn, a former turkey farm in Valparaiso, Indiana. ("Chicken is a bad word around here," says Barb Raschke, the manager.) The restaurant features specialties like turkey pie and an ethereal homemade turkey noodle soup.

Ingredients

¹⁄₄ cup olive oil
1 red onion, halved lengthwise and thinly sliced
Kosher salt and freshly ground white pepper, to taste
12 strips bacon
1 cup flour
1 tsp. paprika
¹⁄₄ tsp. ground nutmeg
4 turkey livers (about 10 oz.), rinsed and thinly sliced horizontally
6 tbsp. unsalted butter

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Instructions

Step 1

Heat olive oil in a 10" skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Set aside.

Step 2

Heat a 12" skillet over medium-high heat. Add bacon and cook, turning occasionally, until crisp, about 10 minutes. Using tongs, transfer bacon to paper towel–lined plate to let drain. Set aside.

Step 3

In a medium bowl, combine 2 tsp. salt, 1⁄4 tsp. pepper, flour, paprika, and nutmeg. Dredge the liver slices in the flour mixture and shake off excess.

Step 4

Heat 3 tbsp. of the butter in a 12" skillet over medium-high heat until butter begins to foam. Working in batches, place liver slices in skillet and cook, turning once, until golden brown, about 2 minutes. Transfer to a paper towel–lined plate. Wipe out skillet and repeat with remaining butter and liver. Serve liver strewn with the reserved onions and garnished with the reserved bacon.

Heat olive oil in a 10" skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Set aside.
Heat a 12" skillet over medium-high heat. Add bacon and cook, turning occasionally, until crisp, about 10 minutes. Using tongs, transfer bacon to paper towel–lined plate to let drain. Set aside.
In a medium bowl, combine 2 tsp. salt, 1⁄4 tsp. pepper, flour, paprika, and nutmeg. Dredge the liver slices in the flour mixture and shake off excess.
Heat 3 tbsp. of the butter in a 12" skillet over medium-high heat until butter begins to foam. Working in batches, place liver slices in skillet and cook, turning once, until golden brown, about 2 minutes. Transfer to a paper towel–lined plate. Wipe out skillet and repeat with remaining butter and liver. Serve liver strewn with the reserved onions and garnished with the reserved bacon.