Quick and simple recipe that yields about two ramekins. After all, how much pate do you really want anyway?
Turkey Liver Pate
Adapted from my recipe for Chicken Liver Pate
For two ramekins, you'll need:
Turkey livers, washed and diced
1/2 small onion, diced
1/4 cup butter (1/2 stick), plus extra for spreading on top
1 tblsp cognac or white wine
1/2 tsp salt
1/4 tsp dried thyme
See? Pretty nice looking turkey livers. Cut off any extraneous membranes. Wash and dice the livers. Add 1/2 tsp salt.
Dice 1/2 of a small onion. Then saute in a pan on medium-high heat until the liver is completely cooked. Add 1 tblsp of cognac and 1/4 tsp dried thyme.
Let the mixture cool down. Chop 1/4 cup butter.
Puree in a food processor until the mixture is as smooth as you'd like. I don't mind the slightly grainy texture. Taste. Add salt if necessary.
Fill two ramekins with the pate mixture.
I like to top my pate with a slight layer of butter (Actually, Shedd's Spread Country Crock for its buttery taste and spreadability.) for aesthetics and to keep the pate from drying out. Cover and refrigerate for several hours until ready to serve.
Enjoy turkey liver pate spread on baguettes with a lovely afternoon tea.
Or some Vietnamese recipes for you to eat with the pate:
Banh Mi Thit Heo Nuong (Vietnamese Grilled Pork Sandwich)
Banh Mi Xa Xiu (Vietnamese Barbecued Pork Sandwich)
Banh Mi Xiu Mai (Vietnamese Meatball Sandwich)
Bo "Ne" Bit Tet (Vietnamese "Stand Back" Beef Steak)
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