I had some turkey livers left over so my mind wandered to make a different take on chopped liver. I found this recipe by Ina Gardner from the Food Channel through googling. What got me to really try this were the reviews of the recipes by about 25 people. All raved about it. So I have it a try. I cut down the recipe to make make about 1.5 cups of chopped liver so you do the math. I also did not use chicken fat but just used some oil (I know if lessened the flavor possibly) . One of the reviewers said to use Brandy for the wine but I used a little sherry. It came out pretty well and I made a sandwich it. This one rated 9/10 and I am still looking for different ways to make little snacks.
* 2 pounds chicken livers
* 1 cup rendered chicken fat
* 2 cups medium-diced yellow onion (2 onions)
* 1/3 cup Madeira wine
* 4 extra-large eggs, hard-cooked, peeled, and chunked
* 1/4 cup minced fresh parsley leaves
* 2 teaspoons fresh thyme leaves
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* Pinch cayenne pepper
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.