Poultry Pate Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
Main Ingredient

Ingredients

 Skinless boneless chicken breasts8 Ounce
 Skinless boneless turkey breast8 Ounce
 Rice1 Cup (16 tbs), cooked
 Carrots1⁄4 Cup (4 tbs), shredded
 Egg substitute1⁄4 Cup (4 tbs)
 Leek1 , coarsely chopped
 Skim milk2 Tablespoon
 Garlic2 Clove (10 gm), minced
 Dijon mustard1 Teaspoon
 Dried sage1 Teaspoon
 Dried thyme1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 358 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 38.3 mg

Sodium 122 mg5.1%

Total Carbohydrates 47 g15.7%

Dietary Fiber 2.5 g9.9%

Sugars 3.1 g

Protein 33 g66%

Vitamin A 44.6% Vitamin C 13.7%

Calcium 10.6% Iron 17.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 350°F
2. Coat an 8 1/2 X 4 1/2-inch loaf pan with nonstick spray.

MAKING
3. Cut the chicken and the turkey into 1-inch cubes
4. Place these meat cubes into the food processor bowl and process till coarsely chopped.
5. Add the rice, carrots, egg substitute, leeks, milk, garlic, mustard, sage, and thyme to the bowl and process again till roughly chopped.
6. Tip the thick mixture into the prepared pan and smooth down the top with a spatula.
7. Cover the pan with a foil paper and set it into a larger pan filled with 2 inches of water.
8. Bake in a hot oven for 1 hour.
9. Remove from the oven when cooked and set aside to refrigerate overnight

SERVING
10. Unmold and cut into slices for serving.
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