Turkey Liver Pate with Cranberries

Liver is a super-food. Liver contains significantly more vitamin A, all the Bs, iron and other minerals than any other food. Pate is my preferred way to eat liver. It’s so good – and you don’t need to eat a lot to get the nutritional value. If you’ve got a turkey liver – you’ve got to try this recipe.

Thanksgiving 2023 we are roasting a wild turkey. It’s a bit smaller than a farmed turkey and the liver was a quarter pound, so I halved the recipe.


1 turkey liver (about a half pound)

1/3 stick of good quality butter or ghee

1 medium onion, minced (or 2-3 shallots)

1 clove garlic, minced

1 T each: rosemary, sage, parsley, thyme

¼ t allspice

¾ t sea salt

¼ t pepper

1-2 T cream or half and half

1-2 T sherry or cognac (optional)

Small handful of cranberries (not too much or the pate will be tart – alternatively try a spoonful of cranberry sauce)

Equipment: non-cast iron pan, food processor

  1. Trim away any membranes on the liver, slice or chop, and soak in salted water – at least 30 minutes but ideally for a few hours or even overnight.
  2. In a stainless steel (or any non-cast iron) heat butter on medium and add onion and sauté for 10 minutes until lightly caramelized.
  3. Chop garlic and herbs and add to pan with onions. Add allspice, salt and pepper. Once you can smell the aromatics (about 2-3 minutes)…
  4. Add liver and cook until browned on outside but still pink inside (about 3 minutes). Remove from heat.
  5. Once the onion and liver mixture has cooled a bit, add to food processor along with cream, cranberries and sherry or cognac (if using). Blend until smooth.
  6. Spoon pate into small jars or other container and refrigerate to cool – later you can put some in the freezer for longer storage. Refrigerated pate lasts about 7-10 days.
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