Turkey Pralinas and Cranberry Sauce with American Pistachios By Chef Stefania Corrado

4 servings

1 ¼ cups roasted and salted American pistachios, chopped

For the pâté of turkey livers
1 lb. turkey livers
3 ½ tbsp. flour
½ cup butter
3 sage leaves
½ glass of Porto wine
¼ lb. turkey ham
Salt and pepper to taste

For the turkey pâté
1 lb. turkey thighs without skin and bones
1 lb. pork lard
4 tbsp. fresh thyme
4 tbsp. fresh rosemary
2 bay leaves
1 cup cold butter
Salt and pepper to taste

For the marinade of turkey thighs
1 cup cognac

For the cranberry sauce
½ cup white sugar
1 cup water
1 ½ cup cranberries
1 orange (juice and grate skin)


For the pâté of turkey livers
Cut the liver in thin slices, put them on flour. Fuse 1 ½ tablespoons of butter with sage leaves in a pan, add liver slices and cook it for 5 minutes, twisting it. Add the Porto wine and let the alcohol evaporate.
Add salt and pepper; remove from the heat and whip with the cooking sauce, the rest of the butter and turkey ham till you have a uniform mixture. Sift it and pour into a pan. Cover it with cellophane and keep at 135° F until you serve it.

For the turkey patè
Marinate turkey thighs in cognac for at least 12 hours in the fridge, covered with cellophane. Once taken out, combine the pork lard, seasonings and pepper into a paste. Cover the thighs with this paste, place in vacuum-sealed pouches. Place pouches in a Dutch oven, cover them with hot water; bring the hot water to 195° F, cover the pot and cook for 3 hours. Take out the thighs from pack and eliminate the exceeding fat. Whip the turkey with the cold butter, separate the pieces it and add salt and pepper to taste. Refrigerate for 2-3 hours.

Make a layer of turkey pâté on a cellophane square; place ¼ of the turkey praline (turkey livers) in the middle. Make a ball with the cellophane and refrigerate. When cool, take out the pralines and roll them in the pistachio grain. Refrigerate until ready to serve.

For the cranberry sauce
Wash the cranberries and the orange. In a pan, melt sugar with water and bring it to a boil. Add the cranberries and cook them for 5-6 minutes. Add an orange grate skin and juice. Whip all in the mixer and then strain it. Serve the sauce with the turkey pralines.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!