© 2025 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
4-1/2 oz margarine
3/4 c shallots, chopped
3/4 c onion, chopped
6 Medium garlic cloves, minced
1-2/3 c mushrooms, finely chopped
3/4 c brandy
3/4 c dry sherry
2 3/4 lbs PULLED TURKEY, IQF
2-1/4 c apple cider or apple juice
2-1/4 c half and half
2 tsp salt
2-1/2 tsp black pepper, freshly ground
1 tsp onion powder
1/2 tsp rosemary, ground
1/4 tsp (to taste) hot red pepper sauce
2 tbsp Worcestershire Sauce
4-1/2 tbsp cider vinegar
1 c green onions, sliced
In a large skillet, saute shallots and onion in margarine over medium heat until translucent. Add garlic and saute one minute. Add mushrooms and saute until liquid has cooked out of the mushrooms and evaporated.
Remove pan from heat (away from any gas flame) and add brandy and sherry. Return to heat and cook until liquid is reduced by about half.
Add pulled turkey and cider and cook, stirring often until turkey begins to fall apart and liquid is again reduced by half.
Remove from heat and stir in half and half.
Cool slightly and puree in food processor, adding salt, pepper, onion powder, rosemary, hot red pepper sauce, Worcestershire Sauce and vinegar while machine is running. When pate is very smooth, remove from processor.
Stir in sliced green onions. Place pate in a decorative serving container and chill thoroughly, several hours or overnight. (After pate has chilled, it is possible to mold it into a decorative shape for serving).
Serve with crackers and/or cut up vegetables.
Yields 20 portions of 3.5 ounces each.
Total Calories 230
Calories from Fat 90
Total Fat 10 g
% Daily Total Fat 15
Saturated Fat 3 g
% Daily Saturated Fat 18
Cholesterol 70 g
% Daily Cholesterol 23
Sodium 350 mg
% Daily Sodium 15
Total Carbohydrates 8 g
% Daily Total Carbohydrates 3
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 4 g
Protein 20 g
% Daily Protein 8
% Daily Vitamin C 4
% Daily Calcium 6
% Daily Iron 10