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

    Average Rating:

    3 Total Reviews

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    • 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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