Smoked turkey giblets and pork are blended with bourbon-soaked raisins, maple syrup and pecans, then packed into jars and gently cooked into a coarse, flavorful terrine. Serve chilled with mustard and crusty bread for a make-ahead appetizer.

Using the heart, liver and gizzard from one turkey creates a particular sense of accomplishment. This terrine, or pate, is easy to put together, has familiar and balanced flavors, and just might convince non-pate/non-giblet eaters that these cuts have real value. 

Most terrines-if not all terrines-are cooked in an oven. Here, we are adding in some smoke and texture by gently cooking these in a smoker.

Featured in the Turkey Video.

Serves 4-8

Equipment

Meat grinder

3 half-pint canning jars

½ small onion, diced

1 tbsp butter

8 ounces fatty pork or wild boar, cubed

1 each turkey liver, heart and cleaned gizzard

1 tsp salt

½ tsp ground black pepper

⅛ tsp Instacure #1 (optional)

2 tbsp bourbon

2 tbsp plain breadcrumbs

2 tbsp heavy cream

1 egg, lightly beaten

2 tbsp maple syrup

¼ cup golden raisins

¼ cup shelled pecans, chopped

3 bay leaves (optional)

Chill or freeze the grinder parts. Cook the onion in the butter over medium-low heat until tender but not browned, about 8 minutes. Refrigerate the onion mixture.

Preheat the oven or smoker to 300°F.

Combine the bourbon and raisins in a small bowl.

Toss the pork, turkey giblets, salt and pepper in another bowl, then spread out on a pan and freeze for 20 to 30 minutes, or until partially frozen.

Grind the meat mixture and the cooked onion through the medium plate of the grinder into a chilled bowl. 

Stir together the breadcrumbs, cream, egg and maple syrup in a small bowl. Set aside.

Transfer the meat mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix the pâté on medium speed for 30 seconds, then add the breadcrumb and egg mixture. Mix until well combined and tacky, then add the soaked raisins and pecans and stir to combine.

Pack the mixture into three half-pint canning jars, pressing down firmly to remove air pockets. Top each with a bay leaf and place in a pan. Fill this pan with water halfway up the sides of the jars. Cook for 45-55 minutes, or until an internal-read thermometer registers 150°F at the center of the pâtés. Remove the pan from the smoker and remove the jars from the water bath; allow to cool to room temperature, uncovered, then refrigerate, covered, for at least 8 hours before serving. Serve cold with mustard and good bread.