A happy turkey [free range] is going to have, amongst other innards tucked inside, a liver. Freeze it separately and turn it into a pate. Most pate recipes are designed for half a kilo of liver. This one is just for that one liver you saved from the Christmas turkey. I consulted several recipes from my Hungarian cookbooks and came up with this bit of pate that should provide sufficient topping for about a dozen or more crackers. It’s a rich pate and the recipe can be doubled or tripled if need be. Almost all the recipes called for a layer of duck fat to cover the pate to prevent oxidation. I had no duck fat, besides I didn’t think it will be necessary for such a small amount. It may seem like a big bother to make a bit of pate, but if you like the taste of liver, it will be worth it. Beware, the pate contains Scotch Whiskey. 

1 Tbsp butter
2 Tbsp extra virgin olive oil
meaty bacon equal volume to liver, diced
1 turkey liver, diced
2 Tbsp very finely chopped fresh or crushed dried basil
red pepper to taste
salt to taste
1/8 cup whipping cream
1/8 cup of good scotch whiskey

  • On medium heat melt the butter.
  • Add the oil and the meaty bacon.
  • Sauté the bacon until fully cooked.
  • Add the liver, basil and the red pepper.
  • Continue to sauté until the liver is cooked through. It takes very short time. Don’t overcook it.
  • Remove from heat and add salt to taste.
  • Let it cool down somewhat and add the whipping cream.
  • Transfer to the blander or the food processor and pure.
  • Add the scotch and pulse.
  • Place a fine sieve over a bowl and force the liver mixture through.
  • About half of the pate will remain as fiber. Discard it. I would feed it to a dog if there was no alcohol in it.
  • Scoop the fine pate onto a small dish, cover and place in the refrigerator.
  • Serve it fully chilled.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!