Turkey Pate
- Total Time
- 20 minutes
- Rating
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Ingredients
- 2pounds raw ground turkey or turkey breasts
- 2scallions, cut in 1-inch pieces
- ¾cup loosely packed parsley leaves
- ½cup chicken broth
- 2tablespoons heavy cream
- ½teaspoon dried summer savory or 2 teaspoons chopped fresh tarragon
- 2teaspoons kosher salt
- Freshly ground black pepper to taste
- Vegetable oil for greasing pan
Nutritional analysis per serving (36 servings)
46 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using whole turkey breasts, place in food processor and process until coarsely ground. Reserve ground turkey. Place scallions and parsley in processor and process until coarsely chopped. Add ground turkey and remaining ingredients. Process until smooth.
- Step 2
Scrape mixture into an oiled loaf pan, 9 by 5 by 3 inches. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven (see Micro Tip) for 12 minutes. Prick plastic to release steam.
- Step 3
Remove from oven. Uncover. Cover with a towel for 10 minutes. Uncover and let stand until cool. Wrap pan tightly with foil or plastic wrap and weight the pate. Refrigerate for 8 to 12 hours. Uncover and unmold onto a plate. Cut into ⅛-inch slices.
Private Notes