Pâté is indulgent and perfect for special occasions. Using it as a stuffing is an easy and unexpected way to showcase pâté. With groups of people coming together for large meals, it’s a great option with which to make delicious dishes. Below are some of our favorite ways to use pâté as a stuffing.
For this recipe you will need:
- 30 medium fresh mushrooms
- 1 container vegetable stock
- 1/2 small onion, minced
- 2 tablespoons butter
- 1 slice of Alexian Grand Marnier Pâté
- 1 tablespoon lemon juice
- 1/4 teaspoon seasoned salt
- Freshly ground pepper to taste
Preheat the oven to 425°F. Hollow out mushroom caps and set stems aside. Boil mushroom caps in the stock for 7-8 minutes. While boiling the mushroom caps, mince the mushroom stems. Sauté in butter with minced onion. Mash pâté with a fork and mix with lemon juice, salt, and pepper. Fill mushroom caps with mixture, brush tops with butter and bake for 5 minutes or until brown on top.
Pâté and Pistachio-Stuffed Turkey
- 1 teaspoon salt
- 1 pinch ground white pepper
- 1/2 teaspoon sweet paprika
- 1 turkey, thawed
- 1½ cups sliced fresh mushrooms
- 1 slice of Herb de Provence Pâté
- 1/3 cup chopped pistachio nuts
- 1/2 teaspoon dried thyme leaves
- 1 egg
- 3 cups Challah bread, cut into cubes
- 3 tablespoons melted butter
Preheat oven to 425°F. Mix salt, white pepper, and paprika together in a small bowl and set aside. Prepare your turkey for roasting by patting it dry and ensuring giblets are removed. Rub half of the paprika mixture inside the turkey. Rub the remaining mixture into the skin on the outside of the turkey.
Chop the mushrooms, and place into a bowl along with the pâté, chopped pistachios, thyme, egg, and Challah and mix thoroughly. Stuff the stuffing into the opening of the turkey, then tie the legs and wings with kitchen twine. Brush the bottom side of the turkey with half of the melted butter and place turkey into the roasting pan, breast-side down.
Roast in the preheated oven for 45 minutes. Then flip the turkey to breast-side up, brush with remaining butter, and continue roasting until cooked, about 60 – 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180°F (82°C). Remove the turkey from the oven, cover with aluminum foil, and allow to rest for at least 30 minutes before slicing.