If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: We had a tiny bird thanksgiving. No turkey, just 10 cornish game hens. That means I had 10 hen offal packs to play with. I started with the livers. (You could also use your turkey livers.)
Mix in other Thanksgiving leftovers, and this is one smooth snack. Kind of like liver flavored butter.. —cookingwithleftovers
- 10 cornish game hen livers, cleaned of any fat
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 sage leaves, diced
- 1 small garlic clove, diced
- 1/3 cup champagne
- 1/2 lemon zest
- Clean the livers of any fat, dry them, and season with salt and pepper.
- Add the butter, sage, garlic, and oil to a pan, turn it up to high heat, and then add the livers. Cover and cook for 2-3 minutes.
- Add the champagne and cook down for 5 more minutes, or until the champagne has cooked down and only about 1/3 of it is left.
- Put into a food processor, or if you don’t have one (like me), chop up finely and use an immersion blender. Add the lemon zest and season again to taste.
- Let cool and put in the fridge. After about an hour… pâté! It makes enough spread for about 3 leftover dinner rolls, sliced up, and toasted..
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe