– it is often prepared both on weekdays and on holidays. At the same time, other options for pate base are completely undeservedly bypassed. Meanwhile, chicken fillet pate and turkey pate also turn out to be very tasty. By the way, I cook the latter even more often than the liver one - everyone in my family really likes it.

In addition to its excellent taste, homemade turkey pate has a pleasant texture and appetizing appearance. And preparing it is not at all difficult and relatively quick. So if you have never made turkey fillet pate before, you need to fix that urgently: I am sure that you will really like the result.

By the way, this dish can be a hearty appetizer for a holiday table, an option for a nutritious sandwich, and an excellent breakfast: there are a lot of options. I will be happy to share with you how to make turkey pate.

Ingredients:

  • 300 g prepared turkey fillet;
  • 50 g butter;
  • 2-3 tablespoons of the juice released during roasting of the turkey (or meat broth) - optional;
  • 1 large onion;
  • 1 medium-sized carrot;
  • 1 tablespoon vegetable oil;
  • salt, ground black pepper, nutmeg - to taste.

How to make homemade turkey pate:

For this pate we need ready-made turkey fillet - boiled or baked in the oven. I prefer to cook from baked turkey fillet, the recipe for which I told you about earlier.

Wash the carrots, peel them and grate them on a coarse grater. Peel the onion, rinse and cut into thin half rings.

Heat the vegetable oil in a frying pan, add the onions and carrots, mix and sauté under the lid for 8 - 10 minutes, until soft.

Cut the turkey into small pieces that will easily fit into the hole in the meat grinder.

We twist the turkey three times along with the sauteed vegetables until a homogeneous structure is obtained.

Since the resulting mass is too dense for pate, add melted butter (melt the butter in a microwave oven or in a water bath).

Mix. If necessary, add little by little the juice released during roasting of the turkey, stirring the pate all the time until you obtain a soft, tender consistency that allows you to spread the pate on bread.

That's all, a very tasty turkey pate is ready.

A long time ago, when I was a child, my mother made pate. And this was one of my favorite dishes. Pate is breakfast, lunch and dinner. A fairy tale, a song, and generally a marvelous thing. The pate was very, very tasty. The whole family loved it, so we always made a paste (and if you seal it in jars, it stays in the refrigerator for quite a long time. We never used it for the whole winter, but for a month, for sure.

I wrote about pate from my childhood a long time ago. The pate from childhood was always made from beef liver. In general, I used to think that pate was a must-have liver dish.

At some point, I grew up and started cooking myself (and I won’t say how many millions of years ago this happened). In short, it turned out that the pate is very tasty not only from the liver, but from something else too. And, by the way, I taught both my children and my husband to eat pate.
But they prefer not liver pate, but turkey pate.

Son Anton ordered the pate. He asked every day for a week in a row: “Are you tired again today and won’t be able to cook pate?” And he looked with such eyes that it was absolutely impossible to refuse the child. Fortunately, to be honest, there’s nothing to cook there)))

I marinate the meat (we marinate in any non-vinegar barbecue marinade that you like. I marinate in a few spoons of soy sauce + a few drops of Tabasco + a little more seasoning).
Then we put it in a baking bag and bake.

The baking bag allows us to save all the juice from the meat, and then add it to the pate. The pate will become juicier and more tender. If you cook the meat, the juice will dissolve in the water. And adding water to the pate (even if it’s not water, but broth) is not so tasty.
That's why we bake it in a bag. You can also cook it in a bag - it’s not important for this dish.

When you bake meat, you need to add vegetables to it. This time I just absent-mindedly forgot. But in general, you need to throw a couple of carrots and a couple of onions with the meat (peel it, you can chop it coarsely). You can throw an apple here - it’s also very tasty.
The total weight of raw vegetables is the same or at least 2/3 of the weight of meat.

If you are a fool like me and forgot to add vegetables to the meat, you can chop them coarsely and fry them. This will affect the taste, but it’s delicious either way. I have carrots, onions, bell peppers here.

Clarification: add bell pepper with caution - its taste is exactly what you feel. Carrots, for example, are completely dissolved in the taste of meat and there is no separate taste of carrots. It can be used as a filler, to make the pate more vegetable, if someone needs it for a diet or something else. It’s the same with onions: except for individual onion-phobes who smell onions everywhere, you can’t smell onions here. Pepper begins to pull the blanket over himself.

So, the vegetables are fried until soft. The meat is still warm. While everything is warm or even hot, we pass it through a meat grinder. Mix. All the juice that has formed in the bag is poured here. Stir in, it gives homogeneity to our pate. We pass it through the meat grinder again - it’s more gentle, but a second time is not necessary.
Let's try a little. Usually at this moment the pate is a little “dry”. To remove this effect, add butter, cream or just milk. Many people think it tastes better with butter. But it’s also very tasty with milk (and less fatty). Cream is an intermediate option. And be sure to add some salt. Usually at this moment the pate still lacks salt. Now is the time to add it before adding the milk.

The pate turns out beautiful and homogeneous. I used to think that only butter glues the pate into a homogeneous mass. But no - milk pate also holds and molds very well)

Turkey meat is much lighter than beef liver, so the carrots are noticeable purely visually. But that just gives it a little more of an orange feel, doesn't it?

Serve on toast or bread. You can make a sandwich from two pieces of bread or from a bun. The kids prefer it with a sandwich, the husband prefers it with a sandwich. With sweet tea, with coffee - perfect!

Step-by-step recipes for delicious turkey pate with boiled eggs, chili and garlic, sour cream and cream, wine and cognac, prunes and mushrooms

2018-06-30 Yulia Kosich

Grade
recipe

1314

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

10 gr.

17 gr.

Carbohydrates

2 gr.

210 kcal.

Option 1: Classic Turkey Pate Recipe

Turkey liver is considered more nutritious than some meats because it contains a lot of protein and fat. Therefore, dishes based on this product are valued all over the world. Especially in the form of cold appetizers, such as turkey pate.

Ingredients:

  • 455 grams of turkey liver;
  • nutmeg/salt for pate;
  • 45 grams of butter;
  • a glass of cream;
  • a glass of dry white wine;
  • large onion.

Step-by-step recipe for turkey pate

Remove films from the liver and cut off fatty residues. Wash very carefully in cool water. Dry the surface with napkins.

Remove the skin from a large onion. Wash and chop. In addition, cut the prepared liver into medium pieces.

Add all the oil to the bottom of the hot frying pan at once. Wait until it becomes liquid, then add the onion.

After a couple of minutes, introduce the liver. Stir several times until the surface is coated with oil on all sides.

Cook the main ingredient of the snack for 10-11 minutes. Next, pour in white, always dry, wine. Reduce the burner strength to medium. Simmer until the light alcohol evaporates.

Only after this pour in a glass of medium-fat cream. Also add salt and sprinkle with ground nutmeg. Simmer for a quarter of an hour.

At the very end, turn off the heat, pour the ingredients into a container with high sides and grind with a blender. Place the turkey liver pate on a refrigerator shelf. Serve cold with bread and other snacks.

Regarding evaporation processes. The wine should be completely absorbed, but the cream should be only half absorbed. The remaining dressing will ensure the juiciness of the pate. And if it turns out dry, just pour in a little more cream or sour cream.

Option 2: Quick recipe for diet turkey pate

Pate can be made quickly in a frying pan, in a slow cooker, or in the oven. But we will focus on the dietary option. Namely, boil the turkey liver with vegetables and laurel over high heat, and then grind it with sour cream in a blender.

Ingredients:

  • half a kilogram of turkey liver;
  • onions and carrots for cooking;
  • salt/black pepper/nutmeg;
  • water for cooking liver;
  • laurel in the water;
  • 110 grams of sour cream for pate.

How to quickly cook turkey pate

Pour boiling water into the saucepan. Throw in the laurel, coarsely chopped carrots and onions (the latter without peel or husk).

Now cut the liver (medium pieces) without films and remaining pieces of fat. Carefully add it to the boiling water with the vegetables.

Cook for a third of an hour. After this, drain the liquid and discard the laurel and onion. Place carrots and liver in a high container. Pour in sour cream and season with spices (salt, nutmeg and pepper).

Using an immersion blender, puree the turkey pate until smooth and viscous.

Leave on the refrigerator shelf for about an hour so that the mass cools and is completely saturated with the aromas and flavors of the spices. Serve with slices of bread.

Since we are making a dietary version of the snack, we suggest using low-fat sour cream. But it is better to exclude butter altogether. Although if your diet is not for weight loss, then it is quite acceptable to include a small piece in the recipe for flavor and juiciness.

Option 3: Turkey liver pate with boiled eggs

Boiled chicken eggs are often included in turkey liver pate. Therefore, we could not ignore this option. Let's prepare an amazing snack right now!

Ingredients:

  • three boiled chicken eggs;
  • half a kilogram of liver;
  • salt/dried dill for pate;
  • nutmeg/ground pepper for pate;
  • onions (large);
  • a glass of dry wine;
  • 115 grams of sour cream;
  • butter for frying.

How to cook

Place three chicken eggs in a saucepan. To fill with water. Boil for twenty minutes, then transfer to ice water. After a few minutes, remove the shell easily. Cool.

At the same time, peel the liver piece with a knife. Cut without films and fat and transfer to the bottom of the frying pan, where you heat the butter in advance. In addition, add chopped onions.

Fry both ingredients for about five minutes, and then pour wine over them. Simmer until all the liquid has evaporated.

Now add nutmeg, salt, dried dill and black pepper. Pour in sour cream. Mix. Continue simmering with the lid closed for ten minutes. The fire power is minimal.

Turn off the burner and carefully place it in a tall bowl. Send chicken eggs there, which need to be cut into 4-6 pieces.

Grind all ingredients with a blender until a heterogeneous juicy mass is formed. Transfer the turkey liver pate to a ceramic container. Place in the refrigerator.

By chopping boiled eggs along with fried liver and onions, you will get a relatively large cut. If you want to minimize the presence of this ingredient, grate the eggs on the fine side and add after chopping the pate.

Option 4: Spicy Turkey Liver Pate with Garlic

The pate, as a rule, turns out to be very tender. But if you want to make it spicier, we suggest adding fresh chili and aromatic garlic to the snack.

Ingredients:

  • five cloves of garlic;
  • small chili pod;
  • 505 grams of turkey liver;
  • butter in a frying pan;
  • large onion;
  • salt/spices for pate;
  • a glass of dry red wine;
  • a glass of low-fat cream.

Step by step recipe

Peel the pepper pod, rinse and finely chop. Also remove the peel (coarse) from the garlic. Squeeze and mix with chili.

Now wash the peeled liver and onion without peeling. Cut the first one into medium-sized pieces, and chop the second one.

Heat the butter in a thick-bottomed frying pan. Add onion, spread liver evenly.

Fry, stirring gently, for about eight minutes. Then pour in dry red wine. Simmer until the liquid evaporates.

At the next stage, salt, pepper and season the liver with onions and nutmeg. Add cream and mix well.

Simmer the turkey pate under a closed lid for five to seven minutes, after which add chili and garlic.

Mix everything one last time and transfer it while hot to a blender. Grind quickly. Cool and serve with thinly sliced ​​and toasted bread.

It is permissible to make a spicy pate not with chili (especially if you don’t have any), but with hot red pepper. Plus, you can use several types of peppers at once to get an amazing combination of aromas and tastes.

Option 5: Turkey liver pate with prunes and cognac

What else can you add to the pate to make it unusual, rich and very tasty? If you like spicy shades of dried fruits, add prunes to the recipe. Also, replace wine with cognac. It will turn out very brutal and masculine!

Ingredients:

  • half a glass of cognac;
  • five prunes;
  • 510 grams of liver;
  • a glass of sour cream;
  • salt/nutmeg/pepper;
  • onion;
  • a piece of oil for frying.

How to cook

Finely chop a fairly large onion, after peeling it. Also remove the film from the liver piece. Wash. Chop into small cubes.

Fry these ingredients in butter for about six minutes. At this time, rinse the prunes. Chop as finely as possible.

Throw into the frying pan, into which also pour cognac. Evaporate the strong alcohol for ten minutes.

Now add all the spices, including salt, and stir. Pour in sour cream. Cover the pan with a lid and continue simmering for another five to seven minutes.

At the very end (after turning off the stove), grind the turkey liver pate with a blender. Using a spoon, transfer the mixture into a ceramic bowl and place it on the refrigerator shelf.

If you are going to store the snack for longer than a day, fill it with butter brought to a liquid state (the approximate thickness of the oil layer is 0.5 cm).

Option 6: Turkey liver pate with mushrooms

In the last recipe, we suggest using fresh champignons as an additional ingredient, which we will fry in butter with onions and liver. It will be very fragrant and amazingly tasty!

Ingredients:

  • 210 grams of champignons;
  • large onion;
  • half a kilogram of turkey liver;
  • salt/spices “For mushrooms”;
  • butter in a frying pan;
  • 195 grams of white wine (dry);
  • 115 grams of sour cream (not fatty).

Step by step recipe

Peel the champignons, liver and onions. Cut the first two into medium pieces, and chop the third on a cutting board.

Heat a piece of butter in a frying pan. Throw in onions and mushrooms. Fry for five minutes. Temporarily transfer to a plate.

In the same oil, fry the turkey liver, peeled and cut into cubes. Prepare the ingredient in four minutes.

Add onion-mushroom mixture. Immediately pour in dry white wine. Evaporate the liquid. Add spices and salt.

Add low-fat sour cream and mix everything. Continue simmering for another ten minutes on low heat.

Pour the contents of the frying pan into a tall bowl. Grind the turkey pate, mix well and refrigerate to infuse.

Champignons are ideal for pate. However, it is permissible to replace them with any forest specimens that will fill the snack with an amazing aroma. Only in this case is it important to clean them well, leave them in water and boil them in well-salted boiling water.

French culinary topics are always interesting to study and borrow. The products undergo gentle culinary processing, and healthy and nutritious food is served on the table. For example, pates are simple dishes consisting of available ingredients.

The French twist lies in a non-standard combination of products: turkey is combined with cheese, cognac and nutmeg. The meat dish suddenly gets refined " gastronomic charm." Turkey pate can be a hearty breakfast or light lunch. It will also come in handy good for stuffing pancakes And profiteroles.

Products

  • turkey fillet - 350 g,
  • processed cheese - 100 g,
  • onions - 2 pcs.,
  • garlic - 2 cloves,
  • vegetable oil - 3 tbsp. l.,
  • nutmeg - 1/2 tsp. l.,
  • ground black pepper - 1/2 tsp. l.,
  • black peppercorns - 1/2 tsp. l.,
  • cognac - 1.5 tbsp. l.,
  • salt - to taste.

Recipe

Turkey preferable chicken, but you can get by with our favorite poultry meat. Processed cheese is a simple everyday option; the presence of hard, not very salty cheese is allowed in the pate.

1. Place a piece of turkey fillet, black peppercorns and one peeled onion into a small saucepan. The meat is poured with cold water and salted. Boil for an hour at a low simmer.

2. The boiled fillet is removed from the broth and placed on a plate to cool. Strain the broth; it will be useful when serving pate.

3. A large onion is cut into pieces and fried in vegetable oil until golden.

4 . The cooled turkey fillet is cut into cubes and placed in a deep bowl.

5 . Sprinkle the meat with fried onions. Add all the oil in which the onions were fried.

6. The processed cheese briquette is divided into several parts and placed in a bowl with turkey.

7. Add nutmeg and ground black pepper.

8 . Add good cognac.

9 . The pate is whipped with a blender, the result is a delicate light mass with a light cognac aroma.

10 . When serving, the pate can be sprinkled with flax seeds and chopped dill.

You can serve it with hot broth. At the same time, the broth is not poured into plates, and spoons are not offered. The broth is poured into small cups or glasses, and cute canapés are made from the pate. Pieces of white bread are sprinkled with dill, and a thick layer of pate is placed on top.The dish keeps well in the refrigerator for 3-4 days. When serving the pate the next day, you can lightly modernize: sprinkle with fried onions or dried chopped nuts.

Turkey was mainly previously classified by nutritionists as a dietary food. And in Soviet and post-Soviet times, such meat was quite rare - it was simply difficult to get. Recently, the situation has changed, and turkey can be increasingly seen (in a cut form, of course) on supermarket shelves, at the market, and in specialty meat stores. And such a wonderful dish as turkey liver pate can probably be prepared by every housewife in our country. It is inexpensive and available in its recipe. And making turkey liver pate at home means providing yourself and your loved ones with excellent tasty breakfasts (after all, it is very good to use as a spread on sandwiches) or an exquisite Franco-German dish for a festive, for example New Year's, table. Well, let's try to build it?

Pates, like most world-famous and popular dishes, have a rather confusing history, including several opinions about their place of origin. For centuries, the Germans and the French have been unsuccessfully fighting for primacy in the matter of the “small homeland” of food (and there is also a version that a delicious liver pate appears as food for patricians and senators at the famous feasts of Ancient Rome). According to one legend, it was invented by the cook of the ruler of Strasbourg. The Duke entrusted a special task to his culinary specialist to create an appetizer from French cuisine. And then in 1778 the first pate appeared (albeit from goose liver).

If you are worried that a high-quality and tasty product cannot be produced in an ordinary kitchen, then you are doing it completely in vain! Even a completely inexperienced housewife can easily make an excellent turkey liver pate. There is nothing difficult about doing it right now. Therefore, dear housewives, put all these excuses aside - and let's start cooking!

As mentioned above, turkey liver pate is not a dish that consists of a large number of hard-to-find and expensive products. We only need a kilo of turkey liver (preferably fresh than frozen), a couple of onions, a couple of carrots, vegetable oil for frying, butter (just a little) to add flavor, spices and salt.

  1. Cut the turkey liver (you can also use chicken liver, but turkey is just tastier and more tender) into not too large pieces. Pre-defrost the frozen one.
  2. Take a good large frying pan and fry the liver in vegetable oil. As already mentioned, the offal is very delicate, so we do not take this process too long, otherwise it will become stale.
  3. Separately, fry the onion, cut as desired, until golden brown. Then add chopped carrots. Fry until it changes color.
  4. We put all the ingredients in one bowl, add butter (the amount varies from a few spoons to a 200-gram pack, depending on your preference). There is no need to melt it first. We add very little spices and salt so as not to interrupt the delicate taste.
  5. Grind with a hand blender until a homogeneous mass is obtained (you can also use a meat grinder, it’s just faster and more convenient to use a blender).
  6. We transfer the resulting turkey liver pate into convenient plastic containers and send it to cool in the refrigerator.

This dish can be served to the table, spread on bread, or on a small plate as an independent dish. Decorate with parsley. Goes well with pickled cucumbers and sauerkraut.

Diet option

In terms of ingredients, it is practically no different from the previous recipe. The difference is rather in the method of preparation. For those who are watching their figure, or those who cannot eat fried foods, we boil all the ingredients (but not for too long, so as not to lose the taste). Then cool and turn into a homogeneous mass with the same blender. As you can see, everything turned out as quickly and simply as possible. But at the same time it is very tasty and economical (you can, for example, prepare sandwiches for breakfast for several days). By the way, regarding the storage of the product: this dish does not last long, even in the refrigerator, since liver is a perishable product. Therefore, you need to eat the pate quickly (2-3 days), but usually people don’t have any hesitation about it, because it’s delicious!

Other cooking options

Turkey liver recipes are quite varied and include not only pate:

  • For example, you can try frying in batter. For this you will need: half a kilo of liver, four raw eggs, mustard, a couple of spoons of sour cream and flour, pepper and salt. Beat the eggs with a broom and add mustard, sour cream, and a little salt. Beat again and add flour. And if it turns out thick, add a little water (milk). The batter is ready. Cut the liver into portions and lightly beat with a wooden mallet. Pepper and salt to taste. Place the frying pan on the fire and pour in the vegetable oil until it reaches a good temperature. Dip the pieces of liver into the batter and place them in a frying pan (it is important that they do not touch, otherwise they will not be evenly fried). Fry for a short time - 3-5 minutes on each side over medium heat. Serve the finished dish with a side dish (for example, mashed potatoes or boiled rice), garnish with fresh herbs. You can also serve winter pickles as an addition: cucumbers, tomatoes, cabbage.
  • You can also try recipes from turkey liver in sour cream. One of them is extremely simple, but delicious. For a kilo of liver you need to take a glass of thick sour cream, a glass of milk, half a glass of flour, onions, spices and lean oil for frying. Cut the onion into half rings and fry until golden brown. At this time, cut the liver coarsely and soak it briefly in milk, and mix the flour with salt and spices and add to the onion. Dry the liver to remove excess moisture and fry for several minutes on each side (the inside is half-raw). Add onion and sour cream to the liver, cover with a lid and simmer for a quarter of an hour, but no more. During this time, the main ingredient will be completely cooked, but will remain soft and aromatic.