Turkey, Chicken Liver, and Mushroom Pâté

Turkey, Chicken Liver, and Mushroom Pâté
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons brandy
  • 1 tablespoon fresh flat-leaf parsley
  • Dijon mustard
  • 1 1-oz piece of baguette
  • 1 large egg white
  • ¼ cup fat-free milk
  • 1 teaspoon salt
  • + 12 more ingredients
    • ¾ pound ground turkey (mix of dark and light meat)
    • 1 ground cloves
    • 1 6-cup ceramic terrine or an 8- by 4-inch glass loaf pan
    • 1 piece 1/4-lb piece cooked ham
    • baguette slices
    • ¼ pound chicken livers, trimmed
    • 2 garlic cloves
    • 1 ground cinnamon
    • ¾ teaspoon black pepper
    • 1 pound cremini mushrooms
    • 1 medium onion
    • ¾ teaspoon freshly grated nutmeg

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, stirr...

View full recipe at Epicurious

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