Cold Turkey Paté
Not all southern tables feature turkey hash or turkey gumbo on the day after Thanksgiving. The following, a kind of molded paté, is mighty fine with small hot biscuits or flat yellow cornmeal hearth bread. This cold paté, following a first course of hot borscht or potato soup, makes a nice lunch the day after Thanksgiving.
½ cup finely chopped walnuts
½ cup finely chopped pecans
3 oz. rat-trap cheese, cut into small cubes
½ lb. turkey meat (dark preferable), cut into thumbnail-size bits
2 strips lean, crisp-fried bacon, chopped very fine
1/3 cup finely chopped green onions or chives
¾ cup mayonnaise
Freshly ground black pepper
As you like: 2 fresh sages leaves, chopped; fresh marjoram; dash of celery seeds
Minced peel of ½ lemon
1½ tsp. Dijon or Creole mustard
1½ tbsp. dry Sherry
Pinch of salt
Be sure everything is chopped fine. Mix well. If you need more mayonnaise, add it. Taste for salt. Spoon mixture into bowl, crock or pan of your choice, which has been lightly oiled with olive oil. Chill at least 8 hours or overnight. Turn out onto serving dish, surround with olives, gherkins, deviled or devilish eggs, watercress or parsley. Raw carrot sticks are nice; so are cherry tomatoes cut in half and topped with caper juice and chopped capers.
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