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Print this Recipe    Turkey Liver

Vegetable Sauce with Turkey Livers

100g celery with greens
2 carrots
5 tomatoes
2 Tbsp olive oil
100 ml vegetable stock
50 ml white wine
salt, pepper
1 Tsp thyme
300g turkey liver
1 Tbsp flour
1 Tbsp butter

Clean celery and carrots, wash them and dice finely. Peel tomatoes
and remove their seeds, then dice finely. Fry vegetables in oil
for a short time, then add wine and stock. Add tomatoes and season
with salt, pepper and thyme. Let simmer in a covered pot for 10 to
15 minutes. Dice liver and dust with flour, fry in butter for about
3 minutes, then add to the sauce.

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