A good, tasty, and simple recipe. I used the liver from my 22 lb Thanksgiving turkey, which was just over 1/4 lb, so I kept all the other quantities as listed. I think using a smaller amount of liver helped allow the moisture to evaporate from the pan when being sauteed, because there was very little liquid in the pan when the liver was cooked. If anything, there wasn't enough liquid, and it was rather hard to puree the small amount of thick stuff in my food processor. (Note: I first tried the blender, but the mixture was waaaay to thick for the blender to work effectively.) Also, to avoid having an overpowering sherry flavor that other reviewers mentioned (which I attribute to the alcohol in the sherry), I added the sherry to the garlic, onion, and liver at the end of the sauteing time to deglaze the pan and evaporate some of the alcohol. The sherry definitely didn't overwhelm the other flavors. Overall, a good recipe.
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A good, tasty, and simple recipe. I used the liver from my 22 lb Thanksgiving turkey, which...