Poultry Pate Recipe
Ingredients
| 3/4 pound frozen ground raw turkey, thawed | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1/4 pound chicken Livers, cut up | ||
| Skim milk | 3/4 Cup (16 tbs) | |
| Egg whites | 2 | |
| 2 tablespoons fine dry bread crumbs | ||
| Ground sage | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Nonstick spray coating | ||
Directions
Cook turkey, onion, and garlic till meat is brown and onion is tender.
Add liver.
Cook and stir over medium-high heat about 3 minutes or till liver is no longer pink.
Cool about 5 minutes.
In a blender container place turkey mixture and milk.
Cover and blend well.
Add egg whites, bread crumbs, cornstarch, sage, salt, and pepper.
Cover and blend till well combined.
Spray a 7 1/2 x 3 1/2 x 2-irich loaf pan with nonstick coating.
Spoon mixture into pan.
Cover with foil; place in a shallow pan.
Pour hot water around loaf pan to a depth of 1/3 inch.
Bake in a 325° oven 1 hour or until a knife inserted near center comes out clean.
Cool; cover and chill.
Add liver.
Cook and stir over medium-high heat about 3 minutes or till liver is no longer pink.
Cool about 5 minutes.
In a blender container place turkey mixture and milk.
Cover and blend well.
Add egg whites, bread crumbs, cornstarch, sage, salt, and pepper.
Cover and blend till well combined.
Spray a 7 1/2 x 3 1/2 x 2-irich loaf pan with nonstick coating.
Spoon mixture into pan.
Cover with foil; place in a shallow pan.
Pour hot water around loaf pan to a depth of 1/3 inch.
Bake in a 325° oven 1 hour or until a knife inserted near center comes out clean.
Cool; cover and chill.
Chef
