Daves Turkey Liver PÂtÉ Recipes

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DAVE’S TURKEY LIVER PÂTÉ



DAVE’S TURKEY LIVER PÂTÉ image

Categories     Condiment/Spread     turkey     Appetizer     Sauté     Christmas     Cocktail Party     Thanksgiving

Yield 2.5 cups

Number Of Ingredients 13

12-16 ounces Turkey livers, rinsed and connective tissue removed
~2 cups milk (enough to cover)
1-Tablespoon Olive Oil
2-Tablespoons salted Butter
2-Shallots, sliced
1/2-cup Baby Bella Mushrooms, chopped
1-cup heavy cream
5-8 Juniper Berries
4 Tablespoons Cognac
1/2-teaspoon Dried Tarragon
1/2-teaspoon Sage leaf
1/4-teaspoon Sea salt
1/4-teaspoon freshly ground black pepper

Steps:

  • Soak turkey livers in a bowl, with milk to cover, for at least two hours at room temperature. Then drain and rinse under cool water and cut into big chunks. In a frying pan, heated to medium, add the oil, melt the butter, add shallots and baby bella mushrooms and simmer, stirring occasionally for 5 minutes. Add the turkey livers and simmer, stirring occasionally for 10 minutes. Pour mixture into a blender. Add 2-tablespoon Cognac, but do not blend. Bring the heavy cream, to a light boil in a small saucepan. Add the Juniper Berries. Cook for 5 minutes on a light boil. Add half of the cream, with the berries to the blender and puree. Add the salt, Tarragon, Sage, the rest of the cream, and the rest of the Cognac and continue to puree. Scrape down the sides and continue to puree for 5 minutes. Add the pepper and pulse a few times. The mixture should be very thick. Pour (mixture has a low viscosity) the turkey liver Pâté into a bowl or several small crocks, smooth the tops and cool to room temperature. Cover with plastic wrap touching the top of the Pâté and refrigerate for at least 12 hours before serving.

TURKEY LIVER PATE (FOIS GRAS)



Turkey Liver Pate (Fois Gras) image

When buying a turkey with giblets, don't throw those tasty morsels away! The turkey liver can be almost as tasty as goose liver if properly prepared. Serve on your favorite crackers. Keeps well in the refrigerator for 5 days.

Provided by senecawoman

Time 30m

Yield 4

Number Of Ingredients 5

2 cups chicken stock
1 teaspoon kosher salt
¼ pound turkey liver
½ cup heavy cream
½ teaspoon ground white pepper

Steps:

  • Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
  • Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
  • Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 1.8 g, Cholesterol 122.8 mg, Fat 14.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 8.1 g, Sodium 852.2 mg, Sugar 0.3 g

TURKEY, CHICKEN LIVER, AND MUSHROOM PâTé



Turkey, Chicken Liver, and Mushroom Pâté image

Categories     Food Processor     Chicken     Mushroom     turkey     Bake     Cocktail Party     Buffet     Ham     Spice     Brandy     Chill     Gourmet

Number Of Ingredients 19

1 medium onion, quartered
2 garlic cloves
1 pound cremini mushrooms, trimmed and halved (quartered if large)
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Pinch of ground cinnamon
1 (1-ounce) piece of baguette, crust discarded and bread torn into small pieces (1/2 cup)
1/4 cup fat-free milk
1 large egg white, lightly beaten
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons brandy
3/4 pound ground turkey (mix of dark and light meat)
1/4 pound chicken livers, trimmed and cut into 1/2-inch cubes
1 (1/4-pound ) piece cooked ham, cut into 1/2-inch cubes
Accompaniments: toasted baguette slices and Dijon mustard
Special Equipment
a 6-cup ceramic terrine or an 8- by 4-inch glass loaf pan

Steps:

  • Preheat oven to 350°F.
  • Pulse onion and garlic in a food processor until finely chopped. Add mushrooms and pulse until finely chopped, scraping down bowl frequently, then stir in salt, pepper, and spices (this makes a duxelles).
  • Cook duxelles in a 12-inch nonstick skillet over moderate heat, stirring, until a shade darker and most of liquid mushrooms give off has evaporated, about 10 minutes. (Duxelles should not be dry in this recipe.)
  • Soak baguette pieces in milk in a large bowl until milk is absorbed. Stir in egg white, parsley, brandy, turkey, liver, and ham, then duxelles until combined well.
  • Spoon into lightly oiled terrine and bake, uncovered, in middle of oven until an instant-read thermometer inserted 2 inches into center registers 170°F and top is firm and browned, about 1 hour and 10 minutes. Transfer terrine to a rack and cool. Chill, covered, at least 8 hours (overnight) for flavors to develop.
  • To unmold pâté, drain off any liquid in terrine, then loosen bottom with a spatula. Invert pâté onto a plate, then reinvert onto a serving platter. Cut into slices with a serrated knife and bring to room temperature.

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