Turkey Liver Pate (Fois Gras)

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When buying a turkey with giblets, don't throw those tasty morsels away! The turkey liver can be almost as tasty as goose liver if properly prepared. Serve on your favorite crackers. Keeps well in the refrigerator for 5 days.

Submitted by senecawoman
Published on November 21, 2017
Recipe Placeholder Image
Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 cups chicken stock

  • 1 teaspoon kosher salt

  • ¼ pound turkey liver

  • ½ cup heavy cream

  • ½ teaspoon ground white pepper

Directions

  1. Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.

  2. Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.

  3. Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.

Nutrition Facts (per serving)

165 Calories
15g Fat
2g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 165
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 41%
Cholesterol 123mg 41%
Sodium 852mg 37%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 7g 14%
Vitamin C 4mg 5%
Calcium 25mg 2%
Iron 2mg 13%
Potassium 103mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.