Turkey Pâté
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
Eat Well For Less
80 delicious recipes for cooking on a budget
All the recipes from the TV series
Easy recipes for classic family favourites
Introduction
A super-quick way to make pate, perfect for using up leftover turkey or chicken
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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