- 1 medium onion, quartered
- 2 cloves garlic
- 1 pound cremini mushrooms, trimmed and halved (quartered if large)
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- Pinch of ground cinnamon
- 1 ounce baguette, crust discarded and bread torn into small pieces
- 1/4 cup fat-free milk
- 1 large egg white, lightly beaten
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons brandy
- 3/4 pound ground turkey (mix of dark and light meat)
- 1/4 pound chicken livers, trimmed and cut into 1/2-inch cubes
- 1/4 pound cooked ham, cut into 1/2-inch cubes
- Accompaniments:
- Toasted baguette slices
- Dijon mustard
- Preheat oven to 350 degrees F.
- Pulse onion and garlic in a food processor until finely chopped. Add mushrooms and pulse until finely chopped, scraping down bowl frequently, then stir in salt, pepper, and spices (this makes a duxelles).
- Cook duxelles in a 12-inch nonstick skillet over moderate heat, stirring, until a shade darker and most of liquid mushrooms give off has evaporated, about 10 minutes. (Duxelles should not be dry in this recipe.)
- Soak baguette pieces in milk in a large bowl until milk is absorbed. Stir in egg white, parsley, brandy, turkey, liver, and ham, then duxelles until combined well.
- Spoon into lightly oiled terrine and bake, uncovered, in middle of oven until an instant-read thermometer inserted 2 inches into center registers 170 degrees F and top is firm and browned, about 1 hour and 10 minutes. Transfer terrine to a rack and cool. Chill, covered, at least 8 hours (overnight) for flavors to develop.
- To unmold pate, drain off any liquid in terrine, then loosen bottom with a spatula. Invert pate onto a plate, then reinvert onto a serving platter. Cut into slices with a serrated knife and bring to room temperature.