Chicken Liver Mousse with Apple and Walnuts

Name: Chicken Liver Mousse with Apple and Walnuts
Yield: Makes 5 cups
Cuisine: United States
Ingredients: 1 teaspoon salt; 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried; ½ tablespoons chopped fresh thyme, or ½ teaspoon dried; ½ tablespoons chopped fresh thyme, or ½ teaspoon dried; ½ teaspoons freshly ground white pepper; ½ cup Calvados; 1 pound chicken livers; 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried; 10 ounces cream cheese, at room temperature, cut into chunks; ¼ pound chicken-apple sausage, or any mild sausage; 2 cloves garlic, minced; ¼ pound chicken-apple sausage, or any mild sausage; ¼ pound chicken-apple sausage, or any mild sausage; 2 tart green apples such as Pippin or Granny Smith, cored, peeled, and minced; 3 shallots, minced; 2 tart green apples such as Pippin or Granny Smith, cored, peeled, and minced; 2 tart green apples such as Pippin or Granny Smith, cored, peeled, and minced; 1 cup walnuts, broken into small pieces; 1 medium onion, finely chopped; 5 tablespoons unsalted butter

Preparation info

Makes
5
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This smooth appetizer will keep the hungry hordes at bay until you are ready to serve the turkey. It is based on an idea by Diane Rossen Worthington.

Ingredients

1 cup walnuts, broken into small pieces
5 tablespoons unsalted butter
1

Americas
United States
Starter
Dinner

Method

Roast the walnuts on a cookie sheet lined with foil in a 350-degree oven for 7 to 10 minutes. Set aside.
In a skillet over medium heat, melt 3 tablespoons of butter. Add the onion, shallots, an