Turkey Pate

Ingredients

• 2 pounds raw ground turkey or turkey breasts
• 2 scallions, cut in 1-inch pieces
• ¾ cup loosely packed parsley leaves
• ½ cup chicken broth
• 2 tablespoons heavy cream
• ½ teaspoon dried summer savory or 2 teaspoons chopped fresh tarragon
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• Vegetable oil for greasing pan

• Nutritional Information

  • Nutritional analysis per serving (36 servings)

    45 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 18 milligrams cholesterol; 149 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 8-by-4-inch loaf; makes 36 thin slices or 144 canapes

Preparation

1. If using whole turkey breasts, place in food processor and process until coarsely ground. Reserve ground turkey. Place scallions and parsley in processor and process until coarsely chopped. Add ground turkey and remaining ingredients. Process until smooth.
2. Scrape mixture into an oiled loaf pan, 9 by 5 by 3 inches. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven (see Micro Tip) for 12 minutes. Prick plastic to release steam.
3. Remove from oven. Uncover. Cover with a towel for 10 minutes. Uncover and let stand until cool. Wrap pan tightly with foil or plastic wrap and weight the pate. Refrigerate for 8 to 12 hours. Uncover and unmold onto a plate. Cut into 1/8-inch slices.