This recipe makes a great appetizer that is gluten free and AIP ( it fits the Auto Immune Protocol).
I started with one very nice turkey liver that had come out of a locally raised turkey. The turkey weighed about 15lbs., so, this was a very nice liver.
Here is the recipe:
Chop the liver into very small pieces and set aside.
Finely chop about 1 1/2 TBL each of the following ingredients:
Mince about 2 tsp. garlic
Chop some fresh fennel leaves
Measure out about 1 tsp dried Thyme
Take the leaves off of one sprig of Rosemary
Cook the vegetables, over medium heat, in either /or a combination of:
When the vegetables start to get a bit soft, add the chopped liver to the mixture.
Stir the mixture while it is cooking, chopping the liver into even
smaller pieces the whole time it is cooking.
This takes about 7-10 minutes.
Just as it looks like the liver is cooked through, add
1TBL of Organic Apple Cider vinegar and a few dashes of Coconut Aminos. Mix thoroughly.
Place the mixture into a small serving dish.
Yeild: About One cup
Let cool. Then serve with fresh celery sticks. The celery sticks can be filled with the Chopped liver and it is a wonderful combination of cool crunch against the hearty flavor of the Chopped Liver.
This is also a great snack for anyone who is #AIP.
This recipe could also be done with beef liver or chicken liver.
Cooking from the Heart in Nonesuch,