Italian-Style Turkey Pate

Recipe Ingredients

1 oz	28g	Egg - slightly beaten (large)
3/4 cup	109g / 3.8oz	Bread crumbs - fine, dry
4 cups	250g / 8.8oz	Green onions - sliced (1/2 cup) (medium)
1/3 cup	78ml	Tomato sauce
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
2		Garlic - minced
1 teaspoon	5ml	Italian seasoning - dried, crushed
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 lb	454g / 16oz	Ground turkey - raw (or chicken)
1 lb	454g / 16oz	Ground pork
4 oz	113g	Ham - fully cooked,
		Thinly sliced
4 oz	113g	Mozzarella cheese - thinly sliced

Recipe Instructions

Slice this pinwheel-shape pate a bit thicker and serve on frilly greens for a main dish salad or layer between Dijon-slathered crusty bread slices for a hearty sandwich. Combine egg, bread crumbs, green onion, tomato sauce, Parmesan, garlic, seasoning, salt and pepper in a large bowl.

Add ground turkey, or chicken, and pork; mix well. Line a 15x10x1-inch baking pan with waxed paper. Pat meat mixture into the prepared pan. Arrange ham slices in an even layer atop the meat rectangle to within 1" of the edges. Place mozzarella cheese in an even layer atop the ham.

Carefully roll up the meat mixture, staring with a long side and using the waxed paper as a guide. Use the tips of your fingers to gently push the roll forward, pulling away the waxed paper as you roll. Pinch seam and ends to seal, reshaping loaf as necessary. Discard waxed paper. Place loaf seam side down on the 15x10x1" baking pan.

Bake at 350F 1 hour or until no pink remains. Cool loaf slightly in the pan on a wire rack. Remove loaf from pan. Wrap loaf and refrigerate up to 2 days. To server let stand at room temperature 20 minutes before slicing. Cut pate into 1/4" slices. Arrange slices on a serving platter. Serves 24.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 90.

Source:
[email protected] (BETH WOODELL)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.