Turkey Liver Pate Appetizer and Turkey Stock: Before and After Thanksgiving

The best Thanksgiving appetizers are ones that aren't all that filling, that are more about flavor than about satisfying hunger.

Cheese, olives, vegetable crudite and pickles are an easy way to begin the meal while everyone is getting settled and beverages are being served.

Years ago I discovered turkey liver pate when I was stumped by what to do with that very large turkey liver inside the turkey. Ever since, I have happily served it as an appetizer with crackers or thin slices of fresh Italian bread from Bay Cities Deli in Santa Monica.

This year another happy accident led me to do a healthy-version of the pate by using beet greens instead of parsley. The sweetness of the greens are a perfect compliment to the richness of the liver.

The other part of Thanksgiving that is important to me is the turkey stock that I start making while dinner is still in progress. Everyone has their favorite after Thanksgiving left-over sandwich. For me, nothing is better than the turkey stew with dumplings I make with the thick stock that I make during Thanksgiving dinner.

Many people throw out the turkey carcass because it looks gross. But this ugly duckling (excuse the shifting metaphor) turns into a beautiful swan of a soup.

Before Thanksgiving dinner begins, the stock pot is on the stove, even as the turkey is finishing roasting in the oven. After the turkey is carved, instead of leaving the unsightly mess of bones on the cutting board, all of it goes into the stock pot.

By the time the last guest is saying goodbye, the stock is ready to be strained, the bones picked clean of meat for a soup. Refrigerated and then frozen, the stock is an added Thanksgiving delight.

Turkey Liver Pate

Serves 10

Ingredients

1 turkey liver, washed, cut into quarter sized pieces
1 cup shiitake mushrooms, washed, stem trimmed, thin sliced
1 piece of bacon, finely chopped
2 eggs, hard boiled, peeled, quartered
4 cups beet greens, stems and leaves washed to remove the grit, finely chopped OR 1 cup Italian parsley, washed, leaves and stems finely chopped
2 garlic cloves, ends trimmed, papers removed, finely chopped
4 tablespoons olive oil

Sea salt and black pepper
1/4 teaspoon cayenne (optional)

Directions

Saute together the garlic, onions and beet greens or Italian parsley with 1 tablespoon olive oil until lightly browned. Push the caramelized vegetables to one side of the pan. Add another tablespoon olive oil to the pan. Sauté the liver pieces until lightly browned. Do not overcook the liver. I only needs to be seared.

Use a rubber spatula to move the liver and sautéed vegetables into a food processor. Add 2 tablespoons and season with cayenne (optional), sea salt and pepper. Pulse until smooth. Taste and adjust with more salt and pepper and olive oil.

Refrigerate in a covered container.  Before serving, allow the pate to come to room temperature. Serve with crackers, thin slices of bread or lightly toasted bread.

Turkey Stock

Serves 10

Ingredients

Bones and carcass of turkey

Directions

Place all the bones and the carcass of the turkey into a large stock pot. Cover with water and lightly cover.

Simmer 1 hour. Strain the bones. Place the stock into covered containers and refrigerate. The stock will keep in the refrigerator for several days and can be frozen for several months.