Pan-Fried Turkey Livers with Bacon and Onions

Step 1

Instructions

Step 2

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.