Turkey liver pate at home: step-by-step recipes with photos

Content

1 How to make turkey liver pate
2 Classic recipe for turkey liver pate
3 Recipe for turkey liver pate with prunes
4 Turkey liver pate with cream
5 Recipe for turkey liver pate with mushrooms
6 Recipe for turkey pate with sour cream
7 Turkey liver pate with nuts and pumpkin
8 How to cook turkey liver pate in the oven
9 Turkey liver pate in batter
10 Storage rules
11 Conclusion

Turkey liver pate is easy to prepare at home, and it turns out much tastier than what is sold in stores. Surprisingly, most housewives prefer store-bought products, missing out on a great opportunity to pamper their loved ones with a homemade delicacy, which is considered a delicacy for French aristocrats.

How to make turkey liver pate

Turkey liver pate is served for lunch and dinner. Poultry by-products are used for it, and when preparing it, they are guided by a variety of recipes: with sour cream, prunes, cream, mushrooms, pumpkin, cognac and even apricot jelly.

To make a home-cooked turkey liver appetizer fluffy and appetizing, experienced housewives resort to the following secrets:

Poultry liver can be boiled, fried or stewed. The most delicious pate is made from fried liver, as well as from stewed liver with vegetable additives.
Before you start cooking, the offal should be soaked in a small amount of milk for about an hour.
Most recipes for these snacks include vegetables. The most common are onions and carrots; pumpkin and beets are less commonly used. To give the dish a more original taste, you can supplement it with mushrooms or dried fruits.
Butter adds a delicate consistency to the product. It cannot be replaced by budget spreads. To save money, you can use sour cream and whipped cream.
The liver mass must be passed through a meat grinder twice, or a blender must be used.
During frying, a large amount of juice is released from the turkey liver. If the task is to fry offal with vegetables, then they must be placed in a frying pan in advance, or after the liquid has evaporated.

Classic recipe for turkey liver pate

The liver snack can be served as a spread for toast and sandwiches, or as a filling for tartlets. In addition, pate can be a self-sufficient dish. To prepare it according to the classic recipe you will need:

1 kg turkey liver;
250 ml milk;
200 g carrots;
200 g onions;
180 g butter;
20 ml cognac;
granulated sugar to taste;
a pinch of salt;
a pinch of ground black pepper.

The oil film protects the pate from crust formation

How to cook:

Rinse the liver, cut out the vessels.
Soak in milk for an hour, then rinse again.
Grate the carrots on a coarse grater and chop the onion.
Fry the vegetables, sprinkle with granulated sugar. Processing time is a quarter of an hour.
Add the liver and leave the pan on the heat for another 15 minutes.
Pour in 20 ml of cognac, simmer for a few minutes, turn off the heat. Cool.
Grind the mixture thoroughly using a blender or mixer, adding butter to it.
Refrigerate the pate for several hours.

Recipe for turkey liver pate with prunes

The pate, to which prunes and currant confiture and jelly are added, has a more original taste compared to the classic recipe. The consistency is very soft. For snacks you need the following products:

400 g turkey liver;
1 onion;
15 prunes;
3 tbsp. l. red currant confiture;
50 g butter;
2 eggs;
150 g raw smoked bacon;
200 ml cream;
50 ml brandy;
a pinch of nutmeg;
pepper;
salt.

You can place pieces of prunes on the finished pate

Actions step by step:

Soak the washed prunes in brandy.
Fry chopped onions in a mixture of butter and vegetable oil.
Remove the ducts from the turkey liver and cut it into pieces along with the raw smoked bacon.
Place them in a blender bowl and grind together with boiled eggs, prunes, fried onions, cream and confiture. Sprinkle with spices.
Prepare one large or several small baking dishes. Place the resulting mass in them, cover tightly with foil for baking.
Set the oven temperature to 180 degrees. Pour a little water onto a baking sheet, the layer should be about 3 cm. Place the pan with liver pate. You will get a water bath. Keep the dish on it for about 80 minutes, then cool.
Melt a piece of butter in a frying pan and pour it onto the pate. Put the snack in the refrigerator.

Advice! Any jam with a sweet and sour taste is suitable for the recipe: cranberry, blackcurrant, lingonberry.

Turkey liver pate with cream

The pate turns out airy and has an exquisite taste if you stew the turkey liver in cream. This is the secret of this recipe.To bring it to life, you will need:

½ kg turkey liver;
200 ml cream;
1 onion;
100 g butter;
100 ml sunflower oil;
a pinch of ground black pepper;
a pinch of salt.

The higher the fat content of the cream, the tastier the dish turns out.

Recipe step by step:

Wash the turkey liver, dry it and cut it.
Chop the onion.
Fry the offal for 5-7 minutes.
Add the onion to the pan, turn on high heat and hold for 3 minutes, then reduce the intensity and simmer for another 5.
Pour in the cream, sprinkle with salt and pepper, and wait until it boils.
Then cover the pan with a lid and simmer for another quarter of an hour.
Transfer the stew mixture to a blender and blend. The pate should be homogeneous and smooth.
Transfer it into molds.
Melt the butter in the microwave, pour it over the appetizer, and refrigerate.

Recipe for turkey liver pate with mushrooms

The main features of the pate prepared according to this recipe are its richness and appetizing mushroom aroma. The snack can be eaten on its own or spread on bread. To prepare you need to take:

400 g turkey liver;
100 g champignons or any wild mushrooms;
1 carrot;
1 onion;
180 g butter;
3 tbsp. l. vegetable oil;
1 garlic clove;
a pinch of salt;
a pinch of pepper;
fresh herbs.

Ready-made sandwiches can be decorated with chopped herbs and spices

Pate recipe step by step:

Wash the turkey liver, remove films and ducts, cut into pieces and fry.
Boil the mushrooms for 15-20 minutes, combine with the liver. Season with pepper and salt. Simmer covered.
Chop the garlic clove and add to the liver.
Separately, fry the carrots and onions.
Combine everything and pass through a meat grinder several times.
Soften a piece of butter at room temperature. Beat it in a blender with the pate mass. It will turn out plastic.
Decorate the pate with pieces of mushrooms and herbs.

Recipe for turkey pate with sour cream

For turkey liver pate with sour cream, you can use fresh or boiled vegetables. The snack with raw onions and carrots should be consumed within 1-2 days after preparation. Shelf life is short. To make a soft, appetizing pate, you need to take:

100 g turkey liver;
1 carrot;
50 g sour cream;
100 g cheese;
2 garlic cloves;
1 egg.

The pate can be stuffed into tartlets and used in making sandwiches.

How to cook:

Boil the egg and carrots.
Place the turkey liver in cool water to soak for several hours, then boil.
Pass the garlic through a press.
Grind the ingredients in a blender, adding sour cream, herbs and spices. The appliance must operate at maximum power to ensure the pate is smooth and tender.
Store the snack in the refrigerator in a plastic or glass container.

Turkey liver pate with nuts and pumpkin

One of the most original liver pates is prepared with the addition of walnuts and pumpkin pulp. The appetizer turns out to be unusual and at the same time tasty. It requires the following products:

½ kg turkey liver;
200 g pumpkin;
1 onion;
3 tbsp. l. walnuts;
100 g butter;
3 tbsp. l. vegetable oil;
2 tbsp. l. dry white wine;
5 black peppercorns;
10 pink peppercorns.

Dry juniper berries will be a good addition to the recipe; you will need 5-7 pieces

Cooking method:

Cut the pumpkin pulp into small cubes and lightly fry. Pour in the wine and simmer until the drink has evaporated.
Overcook the chopped onion. Transfer to a plate, add liver in its place and fry.
Combine the liver and onion, grind in a meat grinder, season with black and pink pepper, ground in a mortar.
Add salt, sprinkle with ground nuts, add soft butter and stewed pumpkin pulp. Mix thoroughly again.
Divide the pate into the molds and put it in the refrigerator.

How to cook turkey liver pate in the oven

The method of preparing liver pate in the oven allows you to make the dish less calorie. In addition, it acquires a pleasant pinkish tint without any special additives. To prepare you need to take:

250 g turkey liver;
70 ml butter;
1 egg;
50 ml milk;
½ tsp. dried thyme;
a pinch of salt;
a pinch of ground black pepper.

You can serve liver pate with vegetables and herbs.

Actions step by step:

Keep the liver in cold water for an hour, then rinse and transfer to a blender.
Sprinkle with salt, thyme, pepper, break the egg, add milk. Grind.
Place 40 g of soft butter in a blender and beat again.
Distribute the pate into the molds, passing through a sieve.
Place in a deep bowl with boiling water. The water should cover the molds halfway.
Place the snack in the oven for 25–40 minutes, depending on the size of the molds. The larger they are, the longer the pate takes to cook. Temperature regime – 180 degrees.
Cool, pour in melted butter.

Advice! To check if the appetizer is ready, you can use a skewer. You need to pierce the surface with it to release the juice. If it is transparent, the dish can be removed from the oven.

Turkey liver pate in batter

Turkey liver acquires a soft, delicate taste even when fried in batter. This sets it apart from most offal products. To prepare it you need:

600 g turkey liver;
50 g flour;
2 eggs;
a pinch of pepper;
a pinch of salt.

For decoration when serving, use greens, pomegranate berries, and slices of vegetables.

Recipe step by step:

Wash the turkey liver, grind in a blender, sprinkle with spices.
Roll first in flour and then in beaten egg mixture.
Heat fat in a frying pan.
Fry the liver on both sides, then simmer covered for several minutes.

Storage rules

The shelf life of homemade turkey liver pate depends on how it is made. If the snack is not canned, then it should be kept in the refrigerator at a temperature of +5 degrees and a humidity of no more than 70%. The product remains usable for 5 days.

Comment! Canned pates are stored for up to a year in cellars, on balconies, in pantries or basements.

Conclusion

Homemade turkey liver pate is a good addition to family and holiday lunches and dinners. The lightness, tenderness, and sophistication of this snack once won the love of French aristocrats, and now they have become available to everyone. Therefore, you should not miss the opportunity to prepare a dish with your own hands, using fresh ingredients.