Turkey Pate
Yield
10 servingsPrep
20 minCook
0 minReady
140 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
onion soup mix
|
*
|
| 1 | cup |
sour cream
|
|
| ⅓ | cup |
mayonnaise
|
|
| 2 | cups |
turkey
cooked, minced |
*
|
| ½ | cup |
pecans
finely chopped |
|
| 1 | tablespoon |
pimentos
chopped |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | x |
paprika
|
*
|
| 1 | x |
crackers
assorted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
onion soup mix
|
*
|
| 237 | ml |
sour cream
|
|
| 79 | ml |
mayonnaise
|
|
| 473 | ml |
turkey
cooked, minced |
*
|
| 118 | ml |
pecans
finely chopped |
|
| 15 | ml |
pimentos
chopped |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 1 | x |
paprika
|
*
|
| 1 | x |
crackers
assorted |
*
|
Directions
Combine soup mix with sour cream and mayonnaise.
Stir in turkey, nuts and pimento.
Refrigerate for several hours for flavors to meld and mixture to thicken.
Mound on a platter, sprinkle with parsley and paprika.
Serve chilled with crackers.
