Turkey Pate

Culinary Setting
Meal Type
Cooked Turkey


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


2-1/4 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.

Nutrition Facts

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