Turkey Liver Paté

This uses just one turkey liver – perfect to make at Thanksgiving time. Adapted from https://onthegas.org/food/turkey-liver-recipe.

Ingredients:

• 1 turkey liver
• 1 tablespoon unsalted butter
• 1/2 medium shallot (or use 1-2 T. minced onion)
• 1 sprig fresh thyme
• 1/8 cup Cognac
• 1 tablespoon heavy cream
• 1/4 tsp salt
• 1 tsp coarse black pepper
• 1 hard-cooked egg, chopped

Preparation:

1. Place butter in large pan on low heat and allow to melt until butter begins to foam.
2. Chop and mince shallots and add to butter and sauté until clear.
3. Add the liver, thyme, Cognac, salt and pepper and simmer on high heat.
4. Cook and stir occasionally until the Cognac is reduced and the liver is brown on the outside but still slightly pink on the inside (about 3-4 minutes)
5. Remove from heat and let sit for approximately 10 minutes.
6. Once mixture has cooled, place in blender or food processor and add the cream.
7. Blend until mix is smooth and creamy, feel free to add more cream until the mix reaches desired consistency. Add the hard-cooked egg, and pulse until mixed well.
8. Adjust seasonings as needed then place mixture in the refrigerator and allow to cool for at least two hours. Serve with toast or crackers.