© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Olive oil spray, as needed
2/3 c onion, chopped
1/2 c shallot, chopped
4 large garlic cloves, minced
1/2 c dry sherry
1/2 c brandy
2 lbs pulled turkey, IQF
1 c green onions, sliced
2 c garbanzo beans, cooked
1-1/2 c apple cider
1-1/2 c turkey broth or water
1 tbsp cider vinegar
2/3 c skim milk
2 tsp (to taste) hot red pepper sauce
1 tsp salt
1 tsp garlic powder
1/4 tsp rosemary, ground
1/2 tsp white pepper, freshly ground
Spray the bottom of a large skillet with olive oil spray to coat. Saute onion and shallot over medium heat until wilted and slightly browned. Add garlic and saute one minute.
Remove pan from heat (away from any gas flame), add sherry and brandy and cook until liquid is reduced to about 2 tablespoons.
Add turkey, green onions, garbanzo beans, cider, and stock and cook, stirring often, until turkey begins to fall apart and liquid is reduced by half. Remove from heat, cool slightly.
Puree in food processor, adding vinegar, milk, hot red pepper sauce, salt, garlic powder, rosemary and pepper while machine is running.
When pate is smooth, transfer to a decorative serving container and chill several hours or overnight.
Serve with crackers and/or cut-up vegetables.
Yields 20 portions of 3.5 ounces each.
Total Calories 130
Calories from Fat 15
Total Fat 1 g
% Daily Total Fat 2
Saturated Fat 0 g
% Daily Saturated Fat 0
Cholesterol 45 g
% Daily Cholesterol 15
Sodium 230 mg
% Daily Sodium 10
Total Carbohydrates 9 g
% Daily Total Carbohydrates 3
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 4 g
Protein 16 g
% Daily Protein 2
% Daily Vitamin C 4
% Daily Calcium 4
% Daily Iron 8