Don’t Throw it Away, make Turkey Liver Pâté!
Serve this turkey liver pâté as an appetizer before Thanksgiving dinner, or simply as a sandwich spread. Simply pack the mixture into a bowl or glass jar, cover, and refrigerate. It can also be frozen and thawed for later use.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 1 cup 1x
Ingredients
Scale
- 1 turkey liver
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 3–4 sprigs fresh thyme (or dried thyme)
- 2 hard-boiled eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Garnish:
- 1/4 cup parsley, roughly chopped
Instructions
- Rinse the raw liver and pat dry. Slice the liver into uniform pieces so they cook evenly.
- In a medium saucepan, melt the butter and add the onions, sautée until they begin to brown.
- Add the liver and garlic, and sautée until it turns from a cabernet color to brown, losing its shine. The liver will not take long to cook, and should still be slightly pink on the inside.
- Stir in the parsley, then remove the pan from the heat.
- In a food processor
or blender, add the liver mixture with the thyme, hard-boiled eggs, salt, and pepper.
- Pulse the pâté until coarsely chopped. Then, with the machine running, begin adding the olive oil in a thin, steady stream while continuously blending. Every now and then, use a spatula to push any pâté along the sides back down towards the blade.
- The pate should be smooth, even-textured. If it is still chunky and too thick, add more olive oil.
- Transfer the pâté to a serving bowl and garnish with parsley. Serve with crackers, cheese, and olives.
- Store the pâté in a covered container for up to 3 days in the refrigerator.
or blender, add the liver mixture with the thyme, hard-boiled eggs, salt, and pepper.Notes
No turkey liver? No problem, you can find liver paté online
