I prefer not to use the turkey liver when I’m making my gravy stock with onions, celery, herbs and the rest of the giblets, wing-tips, and neck from the bird. This easy recipe is a delicious use of the liver and makes for a nice appetizer served with crackers or toast points before the big meal.

Yield: 1/2 cup

Ingredients:

• 1 small turkey liver

• 1 Tbs. unsalted butter

• 1/2 shallot

• 2 Tbs. brandy or cognac

• 2 small cloves garlic, coarsely chopped

• 2 sprigs fresh thyme stripped; leaves chopped (substitute with ¼ tsp. dried thyme)

• 1 hard-boiled egg

• 1/4 teaspoon sea salt

• 1/8 teaspoon freshly ground black pepper

• 1 Tbs. olive oil (or more as needed)

Garnish: 1 Tbs. parsley, roughly chopped

Instructions:

1. Rinse the raw liver and pat dry. Slice the liver into uniform pieces so they cook evenly.

2. In a medium saucepan, melt the butter and add the onions, sautéing over medium-high heat until they begin to brown.

3. Add the liver, garlic, and thyme and saute about 3 minutes; don’t burn the garlic. The liver will not take long to cook, and should still be slightly pink on the inside.

4. Add the cognac or brandy and flambé. (There will be flames, so stand back.) Reduce until the liquid has almost evaporated.

5. In a food processor or blender, combine the liver, onions, and garlic mixture, hard-boiled egg, salt, and pepper.

6. Coarsely blend the pâté and then begin adding the olive oil in small amounts while blending. Every now and then, pause and use a spatula to push any pâté along the sides back down towards the blade.

7. The finished pâté should be smooth with an even texture. If it is still chunky and too thick, continue adding a little bit of olive oil.

8. Transfer the pâté to a serving bowl. Serve with toast points or crackers.

9. Store the pâté in a covered container for up to 3 days in the refrigerator.

Adapted from: Mastering the Art of French Cooking, Julia Chilld

and, http://www.emmafrisch.com/2013/11/dont-throw-it-away-make-turkey-liver-pate.html