Turkey Or Game Meat Pate Recipe
Summary
Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Ingredients
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Butter | 2 Tablespoon | |
| Cooked turkey or game meat 1 1/2 cups without skin, in small pieces | ||
| Cooked pork in small pieces 1/2 cup | ||
| Soft white bread crumbs 1 1/3 cups | ||
| Milk 2 to 3 tablespoons | ||
| Sausage meat or leftover sausage 1/2 cup stuffing from turkey | ||
| Canned Condensed Cream of 2 tablespoons | ||
| Chicken soup | ||
| Egg yolk | 1 | |
| Worcestershire sauce | 1 Teaspoon | |
| Watercress sprigs to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Fry onion slowly in butter until browned.
2. Grind together the turkey or game meat and pork (or shred finely in a food processor or blender).
3. Soak bread crumbs in milk then squeeze dry.
4. In a mixing bowl, combine all the ingredients except the watercress sprigs. Blend well.
5. Grease an ovenproof casserole or loaf pan.
6. Spread the pate mixture evenly in the pan, pressing down lightly.
7. Cover it securely with a lid or greased foil.
8. Stand it in a roasting pan and pour in about 1 1/2 inches depth of boiling water.
9. Bake in the oven at 350°F for 40 minutes. Cool in the pan.
10. Run a knife around the inside to loosen the pate, then unmold and garnish with watercress sprigs. Place chicken in a warmed serving dish, and pour the liquid over it.
11. Serve with lemon wedges. Boiled rice is a good accompaniment.
2. Grind together the turkey or game meat and pork (or shred finely in a food processor or blender).
3. Soak bread crumbs in milk then squeeze dry.
4. In a mixing bowl, combine all the ingredients except the watercress sprigs. Blend well.
5. Grease an ovenproof casserole or loaf pan.
6. Spread the pate mixture evenly in the pan, pressing down lightly.
7. Cover it securely with a lid or greased foil.
8. Stand it in a roasting pan and pour in about 1 1/2 inches depth of boiling water.
9. Bake in the oven at 350°F for 40 minutes. Cool in the pan.
10. Run a knife around the inside to loosen the pate, then unmold and garnish with watercress sprigs. Place chicken in a warmed serving dish, and pour the liquid over it.
11. Serve with lemon wedges. Boiled rice is a good accompaniment.
Chef
