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    You are in: Home / Recipes / Chicken Liver Turnovers Recipe
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    Chicken Liver Turnovers

    Chicken Liver Turnovers. Photo by duonyte

    1/3 Photos of Chicken Liver Turnovers

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Karen67's Note:

    Shortly after I bought some pocket cutters to make turnovers (cuts on one side and then you use the other side to seal the turnovers), I created this recipe as a tasty way to eat chicken livers...which I love. Feel free to subsitute your favorite pie crust for the store bought mix.

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    Serves: 9


    med tur ...

    Units: US | Metric


    1. 1
      In a bag, combine flour, salt and pepper.
    2. 2
      Shake chicken livers, a few at a time, in bag to coat with seasoned flour.
    3. 3
      Melt butter in medium skillet, then saute livers, turning until browned and insides are no longer pink (about 10 minutes).
    4. 4
      Remove livers and chop.
    5. 5
      In the same skillet, saute onion until tender, about 3 minutes. Remove from heat.
    6. 6
      Add cheese, rosemary and liver, stirring to combine.
    7. 7
      Preheat oven to 400 degrees.
    8. 8
      Make piecrust as package label directs (or your own favorite piecrust).
    9. 9
      On a lightly floured surface, roll pastry 1/8 inch thick.
    10. 10
      Use medium pocket cutter to cut dough (or a round doughnut sized cookie cutter).
    11. 11
      Place 1-2 tablespoons of liver mixture in center of dough, fold over dough and seal edges.
    12. 12
      NOTE: If you want a golden crust, brush top with beaten egg before baking.
    13. 13
      Bake on an ungreased cookie sheet for 20 minutes or until lightly browned.
    14. 14
      NOTE: These turnovers freeze really well. Place in a ziplock storage back in freezer and remove the turnovers as you want to make them. Place frozen turnovers on a cookie sheet or low sided pan and bake in a 350-400 degree oven for 20-30 minutes until hot. I usually throw them into the oven with whatever else I am cooking, so the temperature & time varies.

    Ratings & Reviews:

    • on August 07, 2007


      I added a little cooked diced bacon and chopped cooked mushrooms and some thyme, looked a little dry so I added a couple of TB's of chicken broth. Didn't have pie crust but had frozen puff pastry cups which worked very well. Will double next time. Thanks Karen for sharing a recipe that lends it's self to tweaking. I love to play with recipes and have at times, ended up with having to order out, but not this time. This is a keeper.

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    • on May 21, 2007


      I made these tonight and we loved them. I love chicken livers too and anything in pie crust in just so homey and yummy. Thanks for sharing the recipe it made a great easy dinner!

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    • on February 17, 2007


      I used 3 1/2 inch cutters and got nine turnovers from a single crust - refrigerated pie dough, as I make terrible pie crusts. I think I could have made about 6 more with the filling left over (which we devoured with crackers). I had made the filling in the morning, after cooking the livers until they were just barely pink inside. I felt the filling looked a bit dry, so I added a few tablespoons of dry vermouth. The turnovers were very good, although I wish that there was a little more flavor to the crust. Easier to do if you make your own crust, of course. I think I might sprinkle some parmesan cheese on the turnovers before putting them in the oven.

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    Nutritional Facts for Chicken Liver Turnovers

    Serving Size: 1 (78 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 251.5
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 5.5 g
    Cholesterol 98.7 mg
    Sodium 559.9 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 0.2 g
    Sugars 0.2 g
    Protein 7.4 g

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