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Turkey pâté

by Jo Scarratt-Jones from Eat Well For Less

This turkey pâté is an excellent way to use up leftover turkey or chicken. Perfect for boxing day, when all you want to do is graze on dips, crackers and leftovers! Another brilliantly frugal recipe from Eat Well for Less.

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin

Introduction

A super-quick way to make pate, perfect for using up leftover turkey or chicken

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Ingredients

75g butter
1 large onion, chopped
400g cold cooked turkey or chicken, roughly chopped
60ml single cream
60ml dry sherry
2 tbsp flat leaf parsley, roughly chopped
sea salt and freshly ground black pepper, to taste
To serve:
crackers and crispbreads
cranberry relish

Method

Heat a frying pan until medium hot, add the butter and onion, stir well then cover and cook gently for 10 minutes until the onion is transparent and soft.

Remove from the heat and tip into a food processor with the turkey or chicken meat. Blitz to a chunky purée then add the cream and sherry and blitz once more until nearly smooth.

Season to taste with salt and black pepper then add the parsley and blitz once more.

Spoon the pâté into a large serving dish or individual ramekins. Cover with cling film and chill in the fridge for at least 3 hours.

Serve with crackers and crispbreads and some cranberry relish.

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From the book: Eat Well For Less

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