This easy turkey liver pate recipe creates a rich, smooth and flavorful pate that is perfect to enjoy as an elegant party snack or appetizer. It's a great make ahead dish that comes together in just 30 minutes before chilling and serving with crusty bread or crackers!
If you like chicken or beef pate, you will absolutely love this recipe! Turkey liver pate is a delicious American-ized version of a classic French poultry pate. It has the thick and creamy consistency you want, but with a slightly sweeter and more mild taste versus other pates. Try my another turkey liver recipe, i promise you will like it!
Similar to other pate recipes, here we lightly sear hearty livers with a handful of simple but fragrant aromatics, like shallots and garlic... Plus, I highly recommend deglazing the pan with brandy (completely optional) to infuse the meat with a sharp, tart and delicious sweetness. Everything is then blended with heavy cream for the richest, most velvety smooth pate.
Chill the mixture in the refrigerator until firm and ready to scoop. Done! For the best texture you want to have turkey pate set for at least 4 hours. So this recipe is terrific to make ahead the morning or even day before you plan to serve at parties, special occasions, or simply as a snack with some elegance.
How to make this turkey liver pate recipe
Start by getting your livers ready. Find a large skillet and put it on the stove at medium heat. Put 2 tablespoons of butter in the skillet and let it melt. Now, drop in the chopped shallot and garlic. Stir them around and cook until they turn a see-through, pale color. This should take about 5 minutes.
Next, you'll be cooking the livers. Put the turkey livers in the skillet with the shallot and garlic. Let each side of the livers cook until they turn a brown color. The inside should still look a little pink. This might take 3-4 minutes for each side. Remember, if you cook them too long, they'll get hard.
Now, it's time to make everything tasty. Mix in the thyme, salt, and pepper with everything in the skillet. Turn off the stove and take the skillet off the heat. Let everything inside cool down for a bit.
Then, you'll make the mixture smooth. Pour everything from the skillet into a food processor. Add in the rest of the butter and, if you have it, the heavy cream. Turn on the food processor and let it go until everything inside is creamy. You might have to stop and scrape the sides with a spatula to make sure everything gets mixed well. If you think it needs more salt, pepper, or thyme, add it now.
After that, let your mixture set. Take the creamy mixture, or pâté, and put it in a bowl or a mold. Use a spatula to make the top smooth. Cover the bowl or mold with some plastic wrap. Put it in the fridge. Let it stay there for at least 4 hours. It needs this time to become solid.
Finally, it's time to eat. When the pâté is firm, take it out of the fridge. Spread it on crackers, slices of toasted bread, or even fresh bread slices. If you like, put some fresh parsley on top to make it look and taste even better.
Recipe ingredients
Turkey livers. Trimmed and cleaned of all membranes and connective tissue.
Butter. For sautéing the livers, shallots and garlic to a beautiful light brown color.
Shallot and garlic. Together they create a fragrant but not overpowering taste that compliments the robust flavor of the liver.
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Thyme. Use your preference of fresh or dried thyme. Fresh will have a vibrant and herbaceous taste, while dried thyme is more earthy and savory.
Salt and pepper. Added to your taste.
Heavy cream. For a perfectly smooth turkey pate with irresistibly decadent flavor.
Frequently asked questions
Depending on seasonality and your location, turkey livers are often available at major chain grocery stores. It is typically easiest to find them in the fall around Thanksgiving. However, you likely can have them ordered at a local butcher shop any time of year. And they can be purchased year-round from reputable online retailers to be delivered frozen to your door.
The main difference between chicken and turkey livers is size. Being the larger bird, a turkey's liver is about 4x bigger than that of a chicken.
As far as taste goes, turkey liver tends to be a bit sweeter and not quite as iron-y tasting.
Yes, liver is a nutrient-dense food that's considered very healthy. Each serving is full of essential vitamins and minerals like vitamin B and iron, plus a rich amount of protein. Liver does contain a fair amount of fat and cholesterol, but like most offal you don't need a large portion to feel satisfied.
Similar to chicken and beef pate, the turkey variety has a smooth and velvety consistency. But whereas other versions have a bold umami and almost sour taste, the flavor of turkey pate is lightly sweet and more savory. The addition of thyme really gives it a lovely comforting taste, almost like a wink to Thanksgiving dinner.
Overcooking the turkey is often the culprit for bitter pate. The livers need to be just browned on the outside and not cooked all the way through.
To help fix this a bit, try pureeing a bit more heavy cream and a sprinkle of salt into the pate.
Yes and no. You can technically freeze it and it will hold up well and be safe to consume after thawing. But the texture will likely change ever a bit. No biggie, but you do want to be aware.
How to serve
- Toasted Baguette Slices: Thin slices of baguette, toasted until they are crisp, are an excellent choice. The crunch contrasts nicely with the smooth texture of the pâté.
- Crackers: Opt for neutral-flavored crackers or those with complementary flavors, so they don't overshadow the taste of the pate.
- Crostini: These are small, toasted slices of bread, usually brushed with olive oil or melted butter.
- Rye Bread or Pumpernickel: These breads have strong flavors that can complement the rich taste of the turkey liver pate.
- Cucumber Rounds: Slice a cucumber into thick rounds and use them as a base for a small dollop of pâté.
- Grilled Flatbread: A slightly charred flatbread can give an added depth of flavor when paired with turkey liver pâté.
- Pickled Vegetables: Serve alongside or on top of the pate to provide a tangy contrast. Think pickled onions, gherkins, or cornichons.
- Garnishes: Consider adding small garnishes on top of the pate when served. This could be a sprinkle of coarse sea salt, finely chopped herbs, a drizzle of good-quality olive oil, or some finely diced pickled red onions.
- Mustards and Jellies: Having small pots of grainy mustard, fig jam, or even a fruit-based jelly can add an extra layer of flavor and contrast.
Expert tips and notes
- When cooking the livers, achieving a good sear is crucial. A well-browned exterior can enhance the flavor profile of the pate.
- Be mindful not to overcook the livers. Overcooked livers can become grainy and lose their delicate flavor. They should still retain a hint of pink in the center when removed from heat.
- Before blending everything together, taste your sautéed liver mixture. Adjust seasonings as necessary, ensuring the mix is well-seasoned before it goes into the processor.
- If you notice the turkey liver pate surface starting to darken or discolor, a thin layer of clarified butter can be poured over the top. This not only adds flavor but also acts as a barrier to protect the pate from the air.
- Consider mixing in or garnishing with other herbs such as chervil, tarragon, or chives for a fresh twist.
Storage suggestions
Put the pate in an airtight container. It's a good idea to press some plastic wrap on top of the pate to keep air out and keep it fresh. Make sure the container has a tight-fitting lid.
Then, stick it in the fridge. This way, it should stay tasty for up to a week. If you're thinking ahead and want to save some for later, you can also freeze it. When you're ready to eat it again, just take it out and let it thaw in the fridge.
More fall recipes you may like
- Peruvian turkey- juicy whole roasted turkey with Peruvian spices!
- Air fryer turkey cutlets
- Turkey knuckles recipe
- 3 ingredient pumpkin bread
- Amish pumpkin bread recipe
- Bang bang Brussels sprouts
- Oreo pumpkin balls
- Ninja Foodi sweet potato
- Turkey deviled eggs- thanksgiving favorite recipe to make with kids!
Hope you will like this turkey liver pate recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Creamy Turkey Liver Pate
This easy turkey liver pate recipe creates a rich, smooth and flavorful pate that is perfect to enjoy as an elegant party snack or appetizer. It's a great make ahead dish that comes together in just 30 minutes before chilling and serving with crusty bread or crackers!
Ingredients
- 1 pound turkey livers, cleaned and trimmed
- ⅓ cup unsalted butter, divided
- 1 shallot, chopped
- 2 cloves garlic, minced
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- ¼ cup heavy cream, or less
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add chopped shallot and garlic, cooking until they're translucent, about 5 minutes.
- Add the turkey livers to the skillet, cooking each side until browned but still slightly pink inside; roughly 3-4 minutes per side. Mix in thyme, salt, and pepper, then remove from heat and let it cool.
- Transfer the contents to a food processor, add the remaining butter, and if you're using it, heavy cream. Process until you have a smooth mixture.
- Transfer the pate to a bowl or mold, smooth the top, and cover with plastic wrap. Refrigerate for at least 4 hours. Once set, serve on crackers or bread, garnishing with fresh parsley if desired.
Notes
- When cooking the livers, achieving a good sear is crucial. A well-browned exterior can enhance the flavor profile of the pate.
- Be mindful not to overcook the livers. Overcooked livers can become grainy and lose their delicate flavor. They should still retain a hint of pink in the center when removed from heat.
- Before blending everything together, taste your sautéed liver mixture. Adjust seasonings as necessary, ensuring the mix is well-seasoned before it goes into the processor.
Leftovers:
Put the pate in an airtight container. It's a good idea to press some plastic wrap on top of the pate to keep air out and keep it fresh. Make sure the container has a tight-fitting lid.
Then, stick it in the fridge. This way, it should stay tasty for up to a week. If you're thinking ahead and want to save some for later, you can also freeze it. When you're ready to eat it again, just take it out and let it thaw in the fridge.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 428Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 243mgSodium: 207mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 36g
Josh Knechtel
This was my second time making liver pate from a whole turkey. This time I used this recipe and it was fantastic. The only tweak I did, was adding a bit of cognac as mentioned. It comes through in the background.
I hate throwing out the livers or giblets, so we tend to make use of them and pate is by far the best way to eat the liver. Served on crackers. It gets eaten fast here!
We actually look in the grocery after Thanksgiving (early October here in Canada) for when they sell the excess turkey parts cheaply.
Tatiana
thank you so much for trying my recipe!