is a great, simple and fast appetizer to add to your Holiday
dinner. It can be made ahead, or while the turkey is cooking.
Serve it warm, room temp or chilled in the fridge.
The liver (and heart) of the turkey
1/4 pound sweet (or unsalted) butter
(cut in half)
2 to 3 T minced garlic (or 6 to 12 cloves sliced, your going
to puree it in the food processor anyway)
1/2 c to a cup rough chop shallots or onion
In this video we seasoned with:
(I don't list amounts because it depends on the size of the liver!)
Fresh Ground Pepper
Coarse Ground Pepper (I like it for texture)
Couple pinches Rosemary
Rick's Chef Salt
1/4 to 1/2 c heavy whipping cream (see video to
Saute the garlic, shallots (onions) in half the
butter then add you seasonings. Cook till soft then add the rest
of the butter, and saute the cut up liver (and heart if you want) till
medium rare. Now add the cream, as soon as it's warmed, taste
for seasoning, then adjust or puree entire mixture in food processor
till it's a nice thick paste.
Again, taste for seasoning, if correct, pour into
ramekins or a serving dish and either serve now or chill for
later. Great with crackers, bread or toasts, or as a dip for
belgium endive, celery sticks and more!