Chef

Administrator
Staff member
1/4 cup sliced bacon
3/4 cup onion
1/4 cup carrot
3 pounds boneless chicken
1/2 pound bulk pork sausage
1 teaspoon parsley
1/4 teaspoon ground ginger
1/8 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground allspice
Servings: 12
1. Heat bacon, onions, and carrots in a saucepan, over a moderate flame for 5 minutes. Remove from pan, set aside. Saute chicken and sausage until well browned. Remove to a food processor with a slotted spoon.

2. Add 3 tablespoon pan drippings, discard remainder of pan drippings. Add remaining ingredients and process until nearly smooth. Pack into a plastic lined mold cover and chill for 4-24 hours. Invert onto a serving platter. Remove and discard plastic wrap. Serve at room temperature, with assorted crackers or cocktail breads to the side.

Servings: 12
 
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