TURKEY PATE
Source: Dana Jacobi for the American Institute for Cancer Research

The Turkey Pate below features the full, earthy flavor of mushrooms along with the garlic, thyme and nutmeg used in French pates. Preparing it is artfully simple. The secret is using reduced-fat cream cheese, which binds together sautéed vegetables and ground turkey breast. Packed into a loaf pan and chilled, the mixture makes a moist pate that can be sliced and served as an hors d’oeuvres, a first course, or a light meal. Cornichons, the sharp little pickles served with French pâtés, are a perfect accompaniment.

Canola oil spray
1 medium onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
2 large Portobello mushrooms, stemmed, gills removed, and finely chopped
1 Tbsp. dried oregano
1 Tbsp. dried thyme
Pinch of ground nutmeg
3/4 pound ground turkey breast
1 Granny Smith apple, peeled, cored and chopped
1/2 cup reduced-fat cream cheese
1 Tbsp. Dijon-style mustard
1 tsp. Worcestershire sauce
Hot red pepper sauce, to taste
Salt and freshly ground black pepper, to taste

Coat a medium non-stick skillet generously with cooking spray. Set it over medium-high heat. Add chopped vegetables and sauté until moist.

Mix in oregano, thyme and nutmeg. Cook until mixture is dry, 8-10 minutes, stirring to avoid sticking. Transfer to a large mixing bowl.

Wipe out the pan and again, spray the pan generously. Return the pan to the heat. Add the turkey. Cook until it turns white, 5 minutes, using a spoon to break it up. Do not let it color or dry out. Transfer to a food processor or blender.

Add the apple. Process until finely ground. Transfer to the bowl of vegetables.

Add the cream cheese, mustard and Worcestershire sauce. Mix until thoroughly combined and creamy. Season to taste with hot pepper sauce, salt and pepper.

To serve as a pate:
Line an 8 1/2-inch x 4 1/2-inch x 2 1/2-inch loaf pan with a 15-inch piece of plastic wrap, letting it hang over the two long sides. Pack in the mixture, cover with the plastic wrap and chill 4-24 hours, unmold and slice to serve.

To serve as a spread:
Transfer the pâté to a decorative serving bowl, cover, refrigerate for at least 1 hour and serve with crackers.

Makes 8 servings
Per serving: 116 calories, 5 g. total fat (2 g. saturated fat), 6 g. carbohydrate, 11 g. protein, 1 g. dietary fiber, 123 mg. sodium.