Thanksgiving Morning Omelette. Not the best picture, but you get the idea.
What to do with the liver that comes in that bag of parts inside the turkey? It’s too strong tasting to use in stock or gravy, so most folks toss it away. Thanksgiving Morning Omelette is a much better solution. Inspired by a classic prep called Omelette Chasseur*, but using garnish bits left over from the stuffing. 1-2 omelettes.
Ingredients:
2 eggs for 1 omelette, 4 eggs for 2 omelettes
1 turkey liver, cleaned to remove the connective tissue between the lobes
1 T chopped onion
1 T chopped celery
Butter
Salt and pepper to taste
Method: sauté the liver until lightly browned in a good amount of butter, along with the celery and onion. Chop the liver. Beat eggs and pour into a hot buttered pan and cook until just set; add 1/2 the chopped ingredients and fold for serving. You can use the rest of the chopped ingredients for garnish, or to make a second omelette.
*The original Omelette Chasseur includes chopped sautéed mushrooms, which is fine, and a Madeira flavored demi-glace, which is way too much trouble for Thanksgiving morning.
I whiz the liver in the miniprep with hard boiled egg, mayo and shallot.
Sounds like some nice Kosher-style chopped liver to me. And then you dollop it into an omelette?
Yeah, pretty much chopped liver in mousse form. Although I make an omelette for my son nearly every day, I rarely eat them myself. When I do it’s baby spinach or chives.