Smoked Turkey Pâté Food

SMOKED TURKEY PâTé

Smoked Turkey Pâté image

This recipe is an excellent way to use leftover meat from a smoked turkey. It came to The Times in 2010, along with a profile of Greenberg Smoked Turkey Inc., a Tyler, Tex., company founded in 1938 by Samuel Isaac Greenberg.

Provided by John T. Edge

Categories easy, quick, dips and spreads, appetizer

Time 5m

Yield 6 to 8 appetizer servings

Number Of Ingredients 6

Ingredients

1 pound smoked turkey
1 cup mayonnaise
Salt, optional
Pepper, optional
1 jalapeño, halved lengthwise, seeded and thinly sliced
Corn chips, like Fritos, or sturdy potato chips, for serving

Steps:

Finely grind the turkey in a food processor. Transfer to a serving bowl, stir in mayonnaise and season to taste with salt and pepper, if using. Top with jalapeño slices and serve as a dip with chips.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 21 grams, Carbohydrate 0 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 230 milligrams, Sugar 0 grams, TransFat 0 grams

SMOKED TURKEY AND CHEESE SPREAD

Smoked Turkey and Cheese Spread image

Categories Cheese Dairy Herb Nut Poultry turkey Appetizer Low Carb Fall Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes about 2 1/4 cups

Number Of Ingredients 5

Ingredients

1 8-ounce package cream cheese, room temperature
3 tablespoons mayonnaise
1 cup coarsely chopped fully cooked smoked turkey (about 6 ounces)
1/2 cup plus 2 tablespoons chopped pecans
6 tablespoons chopped fresh parsley

Steps:

Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

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