Year after year when I go to my parents' house for Thanksgiving I am eager to take a productive break from studying by helping to prepare the big meal. But my mother is so well-organized that the only scrap of raw ingredient left to do anything with are the giblets. So, over the years I have explored the turkey giblet creative space. This recipe, which works equally well with turkey or chicken livers, resulted. For a crowd who likes liver, this is a crowd-pleaser. For a little more color and contrast, a sprig of watercress can be added to each toast. —HomegrownTomato
- Makes about 24 toasts
baguette, cut into 1/3 inch slices (leftover baguette expected)
1 1/2 tablespoons
large shallots, thinly sliced
chicken livers, rinsed and patted dry
1 1/2 tablespoons
fresh sage, minced
hot red jalapeño jelly
- Preheat oven to 350 degrees F. Arrange bread slices on a cookie sheet and brush with olive oil. Bake until golden, about 15 minutes.
- In a medium heavy skillet, melt butter over low heat. Add shallots and salt and cook, stirring occasionally, over low heat until evenly caramelized and fairly tacky, about 20 - 25 minutes.
- In a separate medium skillet, cook bacon over medium-high heat, turning once, until crispy. Adjust heat while cooking to prevent smoking. Remove from heat and reserve bacon for another purpose. Leave rendered fat in the pan.
- With a very sharp knife, cut chicken livers into thin, 1/8 - 3/16 inch slices. Return skillet with bacon fat to medium-high heat until just shy of smoking. Add minced sage and cook, stirring, until very aromatic and darkened, about 30 seconds. Add liver slices. Cook on each side until just browned, about 2 minutes per side, then remove to drain on a paper towel.
- Assemble the toasts. Spread about 1/4 teaspoon of Dijon mustard on each toast. Place a slice or two, depending on size, of liver on each toast. Add a dollop of caramelized shallots. Finally, top with about 1/4 teaspoon, or more for extra pep, of hot red jalapeño jelly and serve.