Ingredients to make turkey pate:
For 4 – 6 servings:
- 225 grams turkey cooked and ground twice
- 100 grams of butter
- 1 onion, peeled and finely chopped
- 1-2 garlic cloves, peeled and minced
- 2 tablespoons sherry, brandy or port
- A little chicken broth
- Salt
- pepper and nutmeg to taste
- 1/4 teaspoon dried thyme (optional)
To decorate:
- Lettuce leaves
- Watercress and tomatoes (tomatoes).
How to make turkey pate:
This pate is ideal to serve as an appetizer, sandwich or as a filling for sandwiches, it keeps 2-3 days in the refrigerator and up to 2 months in the freezer. Brown the onion in half the butter over low heat, about 5 minutes. Add the turkey, sherry and enough broth to moisten it, season well with salt and pepper, nutmeg and thyme. Fill a lightly greased mold with the mixture and smooth the surface. Refrigerate until firm. Melt remaining butter and pour a thin layer over turkey. Refrigerate until ready to serve.
