Delicious Turkey Liver with Thyme and Mustard

Step-by-step method

At a glance

This quick and impressive main course brings tender turkey liver to the table in just over an hour, paired with toasted tarhonya and crowned with crispy onions. You'll sear the liver gently to avoid splattering, then simmer it in a fragrant thyme and honey mustard sauce while the tarhonya cooks alongside. The result is a restaurant-worthy dish that transforms an often-overlooked ingredient into something truly delicious.

1/8

Toast the tarhonya

Heat the oil in a large pot and add the dry tarhonya to toast. Toast for about five minutes, until the little grains turn golden, even a bit browned. Be careful not to burn them.

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250 gram
Tarhonya (dried)
2/8

Cook it through

Season with salt and pepper, then pour in water — you'll always need about one and a half times as much water as tarhonya, so 3 cups this time. Cook, stirring and tasting as you go. If the water has boiled away and the tarhonya is still firm, just add a splash more.

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5 gram
Salt

5 gram
Black Pepper

750 milliliter
Water
3/8

Clean and sear the liver

Clean the turkey liver, trimming away any tough membranes. Heat the oil in a large pan and add the liver. Keep the heat medium, and don't stir or turn it at first — this way it won't spatter too much.

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800 gram
Turkey Liver

4/8

Season lightly

Sear for about five minutes, then turn the pieces over, ideally using kitchen tongs. Lightly season the seared side, now facing up, with salt and pepper.

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5 gram
Salt

5 gram
Black Pepper
5/8

Add the thyme

Cook for another five minutes. Turn the liver again and season the other side with salt and pepper too. Add most of the thyme to the pan, stems and all, saving a few sprigs for garnish.

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5 gram
Salt

5 gram
Black Pepper

10 gram
Fresh Thyme
6/8

Stir in the mustard and let it simmer

Add the mustard and stir through. Pour in some water and let it simmer gently over medium heat for about 15 minutes, uncovered.

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20 milliliter
Water

30 gram
Honey Mustard
7/8

Fry the onion

While the 15 minutes are ticking away, prepare the crispy onion topping. Slice the red onion into half-moons and fry in hot oil until crispy.

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1 piece
Red Onion
8/8

Reduce the sauce and serve

If the sauce around the liver still looks a bit thin, turn up the heat for a moment and let the excess water boil off. Serve the liver over tarhonya, spoon over the sauce, and top with the crispy onion. Garnish with a sprig of thyme.

Delicious Turkey Liver with Thyme and Mustard

Name: Savory Turkey Liver with Thyme & Mustard
Prep time: 5 min
Cook time: 45 min
Total time: 53 min
Yield: 4
Cuisine: Hungarian
Ingredients: 1 piece Red Onion; 30 gram Honey Mustard; 800 gram Turkey Liver; 770 milliliter Water; 250 gram Tarhonya (dried); 15 gram Salt; 15 gram Black Pepper; 10 gram Fresh Thyme

bohynekuchyne

Prep 5 min Cook 45 min

8 Ingredients

8 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

About this recipe

Here's another one of my favorite dishes. A lot of people turn their nose up at liver. It's also an essential part of our favorite homemade pâtés. But forget about pâté today. This is a tasty dish, right up my alley, on the table in just a few minutes. Traditional rice makes a great side, but roasted potatoes work well too. The liver is also delicious with bread or a baguette.

Lactose-free Poultry Main Course Hungarian

Step-by-step method

At a glance

Toast the tarhonya

For this step

Cook it through

For this step

Clean and sear the liver

For this step

Delicious Turkey Liver with Thyme and Mustard

Ingredients — what you'll need

About this recipe