TURKEY GIBLET PATE

Turkey Giblet Pate image

Provided by Molly O'Neill

Time 15m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

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.
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.