This recipe can be prepared in 45 minutes or less.

　　This is a great way to use the liver from your Thanksgiving turkey. In this recipe simply substitute the turkey liver for some of the chicken livers.

　　

Ingredients

Serves 2 as an hors d'oeuvre

　　1 small onion

　　1/2 pound chicken livers

　　1/3 cup chicken broth

　　1/4 teaspoon ground allspice

　　3 tablespoons unsalted butter, softened

　　1/2 teaspoon Cognac, or to taste

　　1/2 teaspoon salt

　　3 tablespoons well-chilled heavy cream

　　Accompaniment: crackers or toasts

　　

Step 1

Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.

　　

Step 2

In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.

　　

Step 3

Serve pâté with crackers or toasts.