TURKEY, CHICKEN LIVER, AND MUSHROOM PâTé
Steps:
- 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, stirring, until a shade darker and most of liquid mushrooms give off has evaporated, about 10 minutes. (Duxelles should not be dry in this recipe.)
- Soak baguette pieces in milk in a large bowl until milk is absorbed. Stir in egg white, parsley, brandy, turkey, liver, and ham, then duxelles until combined well.
- Spoon into lightly oiled terrine and bake, uncovered, in middle of oven until an instant-read thermometer inserted 2 inches into center registers 170°F and top is firm and browned, about 1 hour and 10 minutes. Transfer terrine to a rack and cool. Chill, covered, at least 8 hours (overnight) for flavors to develop.
- To unmold pâté, drain off any liquid in terrine, then loosen bottom with a spatula. Invert pâté onto a plate, then reinvert onto a serving platter. Cut into slices with a serrated knife and bring to room temperature.
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Suraj Mali
[email protected]I followed the recipe exactly and the dish turned out great! The flavors were well-balanced and the texture was perfect. I would definitely recommend this recipe.
Mitch Stout
[email protected]This dish was a bit too rich for my taste, but I can see how others might enjoy it. The turkey and chicken livers were cooked well, but the mushrooms were a bit overpowering.
Arif vi
[email protected]I'm not a big fan of turkey or chicken livers, but I decided to give this recipe a try. I was pleasantly surprised by how much I enjoyed it! The flavors were well-balanced and the texture was perfect.
Tony Martinez
[email protected]This was a great recipe! I made it for a dinner party and it was a hit. The turkey and chicken livers were cooked perfectly and the mushrooms added a nice touch. I will definitely be making this again.
Hacker Raja
[email protected]I was pleasantly surprised by how much I enjoyed this dish. The turkey and chicken livers were cooked perfectly and the mushrooms added a nice touch. I served it over rice and it was a hit with my family.
Tiisetso Maedi
[email protected]This recipe was easy to follow and the results were delicious. The turkey and chicken livers were cooked perfectly and the mushrooms added a nice depth of flavor. I will definitely be making this again.
johnny mcglohn
[email protected]I followed the recipe exactly and the dish turned out great! The flavors were well-balanced and the texture was perfect. I would definitely recommend this recipe.
Siddiqur Rahman
[email protected]This was a great recipe! The turkey and chicken livers were cooked perfectly and the mushrooms added a nice touch. I served it over rice and it was a hit with my family.
Ladla Shezu Sahotra
[email protected]I'm not a big fan of chicken livers, but this recipe changed my mind! The livers were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Stephen Ogbonna
[email protected]This dish was a bit too rich for my taste, but I can see how others might enjoy it. The turkey and chicken livers were cooked well, but the mushrooms were a bit overpowering.
Md Shofikul
[email protected]I tried this recipe last night and it was a hit with my family! The chicken livers were cooked to perfection and the mushrooms added a nice earthy flavor. I will definitely be making this again.
Dre Erwin Photography
[email protected]This turkey, chicken liver, and mushroom dish was an absolute delight! The flavors of the different meats and the mushrooms blended perfectly, creating a rich and savory dish. The instructions were easy to follow and the cooking time was just right.