If I wanted to, I could probably host a second Thanksgiving without doing more than reheating leftovers. But jammed in the back of the refrigerator behind the potatoes and the turkey and the potentially lethal quantity of desserts were the turkey giblets.
Giblets are, of course, the turkey’s heart, kidneys, liver, gizzard, and other internal organs of the turkey left inside the bird as a challenge to anyone with enough of a stomach to venture to eat them. Pâté is a thick spread made of pureed meat and butter—a gray goop of indeterminate contents usually bypassed in favor of the more trustworthy hummus for cracker toppings. Naturally, I was undaunted by either of these. And fortune favors the bold.
This is seriously delicious, and a great way to add a big umami boost to a turkey sandwich. I grant that this may be due in part to the strong showing of the bacon and butter in the final flavor, but there are some ingredients you can’t go wrong with. I don’t know when I’ll have giblets to use again, but I do know what I’ll be doing with them.
- 2 Tbsp butter, divided
- 1 slice bacon, chopped
- 1/4 cup chopped onion
- 150g turkey giblets
- 2 tsp sage
- shot of red wine
- Salt and pepper, to taste
- In a skillet over medium heat, melt the 1/2 Tbsp butter along with the fattiest parts of the bacon. Add the onion and continue cooking until the onion has caramelized.
- Add the remaining bacon and the giblets and brown lightly. Add the spices and the wine and cook until hot.
- Puree giblets mixture in a food processor with the remaining butter until completely smooth.
- Serve on toast or crackers.
- When storing, cover the pâté with a thin layer of melted butter to reduce the pâté’s exposure to air.