Why waste a good thing? This takes almost no time to make, and it’s delicious and mild â€” 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 PatÃ©
- 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 sautÃ© 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 sautÃ© 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.