Our turkey liver pate recipe is a luxurious and indulgent spread that’s perfect for appetisers or treating yourself to a special snack. This rich and creamy pate is made with cooked turkey liver, butter, onions, and a blend of aromatic herbs and spices that create a complex and irresistible flavour. Follow our easy instructions to make it at home and impress your guests with this gourmet appetiser.
Table of Contents
What is turkey liver pate?
Turkey liver pate is a cream prepared by blending cooked turkey liver with butter, cream, herbs, spices, and sometimes other meats. They then pureed the mixture until smooth and creamy and chilled until set. People often add it to charcuterie boards and gourmet deli platters, and it’s very popular during Thanksgiving and Christmas.
My turkey liver pate recipe is a little different from the others because I will add caramelised onions, which will give it a unique taste. I will not use eggs or cream, but only butter and mustard, the secret ingredient of the most successful pate.
Ingredients
How to Make the Turkey Liver Pate Recipe?
This simple turkey liver pate recipe has a few steps: as usual, first I will prepare the ingredients; after I will sauté them in the pan and leave everything to cool down. I will put them in the blender and turn them into a paste. I will aromatise this paste, then put it in the cold for a short time and the turkey pate recipe is ready.
Prepare the Livers and the Onions
Because the turkey livers are a bit large, I will cut them into smaller pieces, and of roughly equal sizes, so they will cook evenly and faster.
You don’t need to cut the onions small; you can simply slice them because they just need to soften. Afterward, they will be mashed anyway.
Cook the Ingredients
Heat 150 ml of sunflower oil in a large pan. While it may seem like a lot of oil, trust me, it’s all you need. Fry the livers over medium heat, stirring until they change color. Then, cover the pan and let them sauté in their own juices for about ten minutes.
Now add the sliced onions to the livers. Season with a teaspoon of sea salt, mix, and let them cook covered for another ten minutes.
You will see that the onion has softened and the livers are perfectly cooked. Remove the lid and let them cool almost completely.
Mash the Livers
I will use a blender to mash the liver and onion until I obtain a fine paste. You can also use a hand blender stick or a food processor.
Since my device is smaller, I will blend them in two stages. I prefer to make the pâté very smooth, but if you prefer, you can leave it coarser.
Season It
Transfer the liver paste to a dish or bowl for seasoning. Add two tablespoons of French mustard, one teaspoon of sea salt, half a teaspoon of freshly ground black pepper, two teaspoons of dried marjoram and three tablespoons of melted butter.
Mix the entire turkey liver mousse thoroughly until everything is well incorporated, including the spices. Then, refrigerate the dish for half an hour.
After half an hour it can be served. This was my turkey liver pâté recipe, which I strongly recommend you try, you won’t regret it.
Frequently Ask Questions (F.A.Q.)
Is turkey liver good to eat?
Yes, turkey liver is good to eat and is considered a nutritious food. It is a rich source of protein, vitamins, and minerals, including iron and vitamin A. To reduce the risk of food-borne illness, it is important to cook turkey liver and other animal organs thoroughly and consume them in moderation.
What is turkey pâté made of?
Turkey liver pâté is a type of spread or paste made from ground turkey liver, along with other ingredients such as butter, cream, eggs, and seasonings such as herbs, spices, and sometimes alcohol. The liver is typically sautéed in butter or oil until cooked through, then processed in a food processor or blender along with the other ingredients to create a smooth and creamy texture.
What’s the difference between chicken liver and turkey liver?
Chicken liver and turkey liver are both organ types of meat that are commonly used in cooking and can be used interchangeably in some recipes. In terms of flavour, turkey liver is generally milder and less gamey than chicken liver, which can have a more pronounced earthy flavour. Turkey’s liver is also larger in size than chicken liver and has a firmer texture. Turkey liver tends to be slightly lower in fat and calories than chicken liver, making it a healthier option for those watching their calorie intake.
Serve
Turkey liver pate is typically served as an appetizer or snack and can be served in a variety of ways. Here are a few ideas:
- Spread it on crackers or crostini: Pâté pairs well with crisp crackers or toasted bread and makes for an elegant appetizer.
- Use it as a sandwich spread: Spread pâté on your favourite bread and add some lettuce or other veggies for a tasty sandwich.
- Serve it with fresh vegetables: Cut up some raw vegetables such as carrots, celery, and bell peppers, and serve alongside the pâté for a healthy and refreshing snack.
- Pair it with fruit: Pâté pairs well with sweet and tart fruit, such as grapes or sliced apples.
- Use it to top a salad: Spread pâté over a bed of mixed greens and add other toppings such as cherry tomatoes, cucumber slices, or croutons.
Remember to store the liver pate properly in the refrigerator and consume it within a few days of making it.
If you liked my turkey liver pate recipe and you are fond of eating liver, I recommend you also try my Fried Pork Liver Recipe and my Sauteed Chicken Livers With Onion.
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Turkey Liver Pate Recipe
Equipment
- 1 electric food chopper
Ingredients
- 650 g turkey liver fresh
- 2 pcs yellow onions medium size
- 2 pcs red onions medium size
- 3 tbsp unsalted butter melted
- 2 tbsp French mustard
- 2 tsp sea salt kosher
- ½ tsp ground pepper freshly ground
- 2 tsp marjoram dried
- 150 ml sunflower oil or vegetable oil
Instructions
- Cut the livers into smaller pieces, and of roughly equal sizes and slice the onions.
- Heat the sunflower oil in a large pan. Fry the livers over medium heat, stirring until they change colour, cover the pan and sauté it for about ten minutes.
- Add the sliced onions to the livers, season with a teaspoon of sea salt, mix, and cook covered for another ten minutes.
- Remove the lid and let them cool almost completely.
- Mash the liver and onion into a blender until will obtain a fine paste. Transfer the paste to a dish for seasoning.
- Add the French mustard, one teaspoon of sea salt, the freshly ground black pepper, the dried marjoram and the melted butter. Mix well.
- Refrigerate the liver pate for half an hour.
- Serve with crisp crackers or toasted bread.