Turkey Giblet Pate

Ingredients

• Giblets (neck, gizzard, heart, and liver) from 1 large turkey
• 2 tablespoons vegetable oil
• ½ onion, finely chopped
• 1 stalk celery, finely chopped
• 1 large egg, lightly beaten
• ¼ cup mayonnaise
• 1 teaspoon salt or to taste
• ¼ teaspoon ground black pepper
• 4 drops of Tabasco
• Chopped parsley for garnish
• Toast points for serving

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    128 calories; 13 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 46 milligrams cholesterol; 277 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Remove any meat from the neck. Use a meat grinder to grind the neck meat and the rest of the giblets, or chop them very finely with a sharp knife. Set aside.
2. Place the oil in a medium skillet set over medium heat and cook the onion and celery, stirring, until soft. Add the minced meat and continue to cook until the meat is cooked through and lightly browned. Remove from the heat. Immediately make a well in the center of the pan and add the egg, stirring it quickly into the mixture. Add the mayonnaise to the pan and mix thoroughly. Stir in the salt, pepper and Tabasco, garnish with parsley and serve with toast points.

About 15 minutes