Turkey Liver Paté

November 25, 2014

Why waste a good thing? This takes almost no time to make, and it’s delicious and mild — tasty for those of us who like the stuff, and something to suggest trying for those people who think they really don’t like liver.

Turkey Liver Paté

  • 1 turkey liver, reserved from your holiday bird or whatever, chopped. Add the heart if you want, too.
  • 1/4 medium-large onion, chopped fine
  • 4 medium cremini or button mushrooms, chopped fine
  • 1 Tbsp. port
  • leaves from 4 large sprigs fresh thyme
  • salt and pepper
  • 5 Tbsp. butter, divided

Melt 1 Tbsp. of butter and sauté the onions and mushrooms with a bit of salt and pepper. When they start to turn golden brown, add the chopped liver and heart and sauté lightly. Add the thyme leaves and port and allow to cook until the liver is cooked through and the port is mostly cooked off.

Put the liver mixture in a small food processor and add the remaining 4 Tbsp of butter. Blend until it is the consistency you like. Taste and adjust seasonings. Makes about 1 cup. I’m planning to serve this with sourdough crackers if I get that far.

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