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Turkey Pate Loaf with Seafood Mayonnaise
From Dorothy McNett's recipes at www.dorothymcnett.com. This is nice served cold, thinly sliced, with the tuna mayonnaise drizzled over the top. I like to lightly poach the eggs for the mayonnaise and use them instead of raw eggs, but it is good either way.
2 tablespoons extra virgin olive oil
Preheat oven to 350 degrees. In heavy bottomed saute pan, heat the olive oil. Gently saute the onions and garlic about 5-6 minutes, or until softened. Add herbs, salt and pepper. Dump into a large mixing bowl, and then stir in the turkey, crumbs, milk, and eggs. Mix thoroughly and then pack the mixture into a shallow baking pan or 2 loaf pans in order to have the mixture be about 2 1/2 inches thick, smoothing it off nicely on the top. Sprinkle with paprika. Bake about 50-60 minutes, or until an instant meat thermometer measures about 160 - 165 degrees. Allow to cool on a rack, and then refrigerate several hours or overnight. When ready to serve, slice into very thin slices.
Recipe created 2009-03-31.