Pistachio Turkey Pate Recipe - Cooking Index
Pistachio Turkey Pate Recipe - Cooking Index
| 3 cups | 438g / 15oz | Diced cooked turkey |
| 1/3 cup | 30g / 1.1oz | Purchased cranberry-orange |
| 1/2 cup | 31g / 1.1oz | Sliced green onions |
| Relish | ||
| 1/3 cup | 78ml | Sour cream |
| 1/4 cup | 36g / 1.3oz | Chopped shelled pistachios |
| 2 tablespoons | 30ml | Dijon mustard |
FOOD PROCESSOR DIRECTIONS Line small bowl or decorative mold with plastic wrap. In processor bowl with metal blade, combine turkey, onions, sour cream and mustard; process until mixture is well blended and smooth. Add relish; process about 30 seconds or just until combined. Spoon into lined bowl; press gently.
Cover and refrigerate 1 to 2 hours. Unmold on serving plate; remove plastic wrap. Sprinkle with nuts and gently press into pate.
Serve with crackers.
Source:
LHJ (March 1989)
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