Don’t Throw it Away, make Turkey Liver Pâté!

turkey liver pate garnished with parsley and served with crackers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Serve this turkey liver pâté as an appetizer before Thanksgiving dinner, or simply as a sandwich spread. Simply pack the mixture into a bowl or glass jar, cover, and refrigerate. It can also be frozen and thawed for later use. 


  • 1 turkey liver
  • 2 tablespoons unsalted butter
  • 1/2 cup yellow onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 34 sprigs fresh thyme (or dried thyme)
  • 2 hard-boiled eggs
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil


  • 1/4 cup parsley, roughly chopped


  1. Rinse the raw liver and pat dry. Slice the liver into uniform pieces so they cook evenly.
  2. In a medium saucepan, melt the butter and add the onions, sautée until they begin to brown.
  3. Add the liver and garlic, and sautée until it turns from a cabernet color to brown, losing its shine. The liver will not take long to cook, and should still be slightly pink on the inside.
  4. Stir in the parsley, then remove the pan from the heat.
  5. In a food processor or blender, add the liver mixture with the thyme, hard-boiled eggs, salt, and pepper.
  6. Pulse the pâté until coarsely chopped. Then, with the machine running, begin adding the olive oil in a thin, steady stream while continuously blending. Every now and then, use a spatula to push any pâté along the sides back down towards the blade.
  7. The pate should be smooth, even-textured. If it is still chunky and too thick, add more olive oil.
  8. Transfer the pâté to a serving bowl and garnish with parsley. Serve with crackers, cheese, and olives.
  9. Store the pâté in a covered container for up to 3 days in the refrigerator.


No turkey liver? No problem, you can find liver paté online.