Turkey Pâté with Cranberries and Nuts
Turkey pâté with cranberries and nuts is a deliciously savory spread that captures the essence of Thanksgiving flavors in a refined form. The richness of the turkey, the sweetness of cranberries, and the crunch of nuts make this pâté perfect for holiday gatherings or as an elegant appetizer.
Ingredients:
- 1 pound cooked turkey meat (white or dark meat, or a mix)
- 1/2 cup dried cranberries
- 1/2 cup nuts (such as walnuts, pecans, or almonds), toasted and chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream or sour cream
- 1/4 cup chicken or turkey broth (or more as needed)
- 2 tablespoons fresh parsley, chopped (optional)
- 1 teaspoon fresh thyme or sage, chopped (optional)
- 1 tablespoon brandy or cognac (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme, for garnish
- Crackers, bread, or fresh vegetables, for serving
Instructions:
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Prepare the Ingredients: If you don’t have leftover turkey, cook turkey breast or thigh meat until fully cooked, then let it cool and chop it into small pieces.
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Cook the Onions and Garlic: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
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Combine with Turkey: Add the chopped turkey meat to the skillet with the onions and garlic. If using brandy or cognac, add it now and cook for 1-2 minutes to let the alcohol evaporate. Stir in the fresh herbs (if using), salt, and pepper.
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Blend the Mixture: Transfer the turkey mixture to a food processor. Add the heavy cream or sour cream, and chicken or turkey broth. Blend until smooth, adding more broth if needed to reach your desired consistency.
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Mix in Cranberries and Nuts: Once the mixture is smooth, fold in the dried cranberries and toasted nuts by hand. This ensures a nice texture with bits of cranberries and nuts throughout the pâté.
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Adjust Seasoning: Taste the pâté and adjust the seasoning with additional salt, pepper, or herbs if needed.
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Chill the Pâté: Spoon the pâté into ramekins or a serving dish, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the pâté to firm up.
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Serve: Garnish with fresh parsley or thyme. Serve the turkey pâté with crackers, toasted bread, or fresh vegetables.
Tips:
- Turkey Options: This pâté is a great way to use leftover turkey from a holiday meal, but you can also cook fresh turkey specifically for this recipe.
- Nuts: Toasting the nuts beforehand enhances their flavor and adds a delightful crunch to the pâté.
- Cranberries: If you prefer a bit more tartness, use unsweetened dried cranberries or rehydrate them in a little orange juice for extra flavor.
This turkey pâté with cranberries and nuts is a festive, flavorful spread that’s sure to be a hit at any gathering. Enjoy!
