TURKEY, CHICKEN LIVER, AND MUSHROOM PâTé
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.
STOVE TOP SMOKER MUSHROOM AND CHICKEN LIVER PATE
Make and share this Stove Top Smoker Mushroom and Chicken Liver Pate recipe from Food.com.
Provided by TxGriffLover
Categories Spreads
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using 2 tablespoons of maple wood chips, smoke the chicken livers and mushrooms over medium heat for 25 minutes.
- You will need to form a foil tray for the livers to sit in and then place the mushrooms on the top. Reserve the liquid that gathers.
- When the mushrooms and livers are done smoking, melt the butter in a large skillet and saute the onion and shallots until soft.
- Add the mushrooms and livers to the skillet, then carefully add all liquid from the drip pan and the foil tray.
- Add remaining ingredients except salt, pepper and brandy and cook over medium heat for 5 minutes.
- Remove bay leaf, and pour mixture into blender. Add brandy. Blend 2 minutes. Salt and pepper to taste, then pour into a 2-cup souffle dish. Chill overnight.
- Garnish and serve with thin sliced baguettes.
Nutrition Facts : Calories 414.1, Fat 28.8, SaturatedFat 16.4, Cholesterol 453.4, Sodium 250.4, Carbohydrate 7.6, Fiber 1.1, Sugar 2.3, Protein 22.2
RUSTIC CHICKEN LIVER AND MOREL PATE
A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pate en terrine with crusty bread, mustard, and pickles.
Provided by stella
Categories Pate
Time 8h35m
Yield 10
Number Of Ingredients 11
Steps:
- Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
- Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
- Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
- Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
- Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving
Nutrition Facts : Calories 147.1 calories, Carbohydrate 2.6 g, Cholesterol 116.2 mg, Fat 8.4 g, Fiber 0.1 g, Protein 12.5 g, SaturatedFat 3.1 g, Sodium 401.2 mg, Sugar 0.6 g
TURKEY LIVER PATE (FOIS GRAS)
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
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
CHICKEN LIVER & MUSHROOM NESTS
The rich earthy taste of mushroom pâté powers through these delicious little Christmas stuffing treats
Provided by Good Food team
Categories Side dish
Time 1h30m
Yield Makes 12 nests, plus 250g extra to stuff a 5kg turkey
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Turn up the heat, add the mushrooms and fry for about 10 mins until golden and all their liquid has evaporated. Stir in the garlic and cook for 1 min more. Tip everything onto a plate.
- Pat the livers dry, then add a little more oil to the pan. Sizzle in batches for about 20 secs on each side until just golden but not cooked through. Set aside on a plate as you go. Tip in the brandy and let it reduce to 1 tbsp. Roughly chop the livers once cooled, then mix with the oniony mushrooms, brandy, bread and almost all the parsley and nuts.
- To cook, wind bacon rashers into the wells of a 12-hole bun tin, like little nests. Spoon in the stuffing (reserving 250g for your turkey), scatter with remaining nuts, then bake, covered with foil, for 20 mins. Uncover and cook for 25 mins more until the bacon is gold. Scatter with remaining chopped parsley to serve.
Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium
CHICKEN LIVER PâTé
Categories Milk/Cream Food Processor Onion Cocktail Party Quick & Easy Meat Cognac/Armagnac Fall Gourmet
Yield Serves 2 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
- In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
- Serve pâté with crackers or toasts.
MUSHROOM LIVER PATE
"It's easy to make this smooth, zippy spread," says Linda Rock of Stratford, Wisconsin. "And it tastes oh, so good!"
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 232mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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