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Turkey Liver Pâté Recipe

French · Appetizer · 25 min total

A smooth and rich pâté made with turkey liver, perfect as an appetizer spread on crusty bread or crackers.

Ingredients

• 1/2 pound turkey liver, trimmed
• 1/2 cup unsalted butter, softened
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 2 tablespoons brandy or cognac
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground allspice
• 1 tablespoon fresh thyme leaves

Instructions

1. In a skillet over medium heat, melt 1 tablespoon of the butter. Add shallot and garlic, cook until softened, about 2 minutes.
2. Add turkey liver and cook until browned on the outside but still pink inside, about 3-4 minutes per side. Remove from heat.
3. Transfer liver mixture to a food processor. Add brandy, salt, pepper, allspice, and thyme. Pulse until smooth.
4. Add remaining butter and process until fully incorporated and smooth. Adjust seasoning to taste.
5. Transfer pâté to a serving dish or ramekin. Cover and refrigerate for at least 2 hours before serving.

Tips

• For a smoother texture, press the pâté through a fine-mesh sieve after processing.
• Serve with cornichons, Dijon mustard, and toasted baguette slices.
• Store in an airtight container in the refrigerator for up to 5 days.

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