|Onion||1 , minced|
|Chopped parsley||1 Tablespoon|
|Celery seed||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Nutmeg||1⁄2 , grated|
|Fresh mushrooms||1⁄2 Pound, finely chopped|
|Salted pecans||2 Cup (32 tbs), coarsely chopped|
|Hard cooked eggs||6|
Cook the liver in boiling, salted water until tender, then mince.
Melt 2 tablespoons of the butter, add minced onion, and cook until soft.
Add the turkey liver and saute until lightly browned.
Toss in the mushrooms and cook very briefly.
Crush the toast into fine crumbs (it must be well toasted and dry), combine with the remainder of the butter (melted), the salt, pepper, celery seed, thyme, parsley, nutmeg, and mace.
Put the hard cooked eggs through a ricer and mix in thoroughly.
Finally, combine the liver and herb mixtures, and add the pecans and sherry.
Serving size: Complete recipe
Calories 4008 Calories from Fat 2965
% Daily Value*
Total Fat 331 g509.8%
Saturated Fat 99 g495.2%
Trans Fat 0 g
Cholesterol 2023.2 mg674.4%
Sodium 5101 mg212.5%
Total Carbohydrates 174 g58%
Dietary Fiber 44.2 g176.9%
Sugars 38.5 g
Protein 117 g234.7%
Vitamin A 1573.6% Vitamin C 106.7%
Calcium 90.3% Iron 188.6%
*Based on a 2000 Calorie diet