Recipe: Turkey Liver Mousse
Words Veronica Chan
As our friends at Fleishers like to say, “When Thanksgiving gives you a turkey, save the livers for turkey liver mousse!” All you need to do is give the ingredients a quick flash in a pan and a few whirs with an immersion blender and you’ve got yourself an impressive Thanksgiving hors d’oeuvres to hold guests over until the main course.
8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pound turkey livers (or combination chicken and turkey), trimmed
1 tablespoon fresh sage, chopped
1⁄3 cup Madeira or port
3 tablespoons heavy cream, plus more as needed
A sprig of sage
Salt to taste
1. Put a large, heavy sauté pan over medium heat and melt 4 tablespoons of butter until it begins to foam. Add the shallots and sauté them until translucent, being careful not to allow them to brown. Add the livers, sage and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
2. Remove the pan from the stove and put its contents into a blender or food processor, along with the cream and the remaining 4 tablespoons of butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
3. Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days.
4. Serve the pâté with crackers or bread.