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Turkey Liver Mousse

This elegant appetizer is perfect for special occasions or as a unique addition to your charcuterie board. The combination of tender Turkey liver, aromatic herbs, and a creamy texture will leave your guests impressed. Follow this step-by-step recipe to create a delicious and visually appealing dish that's sure to please even the most discerning palates.

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Turkey Liver Mousse

Total Time:






Dietary Preference(s):

Gluten Free, Keto, Low Carb, Paleo


  • 1 pound turkey liver, trimmed and cleaned
  • 2 tbsp butter, unsalted
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 2 tbsp fresh thyme leaves
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 1/4 tsp ground nutmeg
  • 1/4 cup clarified butter (ghee) for sealing the mousse
  • 2 tbsp Worcestershire sauce

How to Make It


Begin by cleaning and carefully trimming the liver to remove any connective tissues or membranes. Cut it into small, manageable pieces for easier blending.


In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallots, 1 tablespoon thyme, and minced garlic. Sauté until the shallots become translucent, releasing their aromatic flavors (approximately 5-7 minutes).


Add the prepared turkey liver pieces to the skillet and cook until they are no longer pink but still slightly pink in the center (about 2-3 minutes on each side). Be cautious not to overcook the liver to preserve its delicate flavor.


Transfer the cooked liver, shallots, and garlic mixture to a food processor. Add 1/2 cup of heavy cream, 1 tablespoon fresh thyme leaves, salt, pepper, and ground nutmeg. Blend in the food processor until the mixture is smooth and creamy. Scrape down the sides of the processor and blend again for an even texture.


Taste the mousse and adjust the seasoning if necessary, adding more salt or spices to suit your preferences.


Once the mousse is well blended and seasoned, transfer it to a clean jar or ramekin. Smooth the top of the mousse with a spatula and top it with finely chopped thyme for an extra burst of flavor and a visually appealing touch.


Melt the clarified butter and pour it over the top of the mousse to create a protective seal, helping preserve the mousse and preventing oxidation.


Refrigerate the liver mousse for a few hours or overnight. This resting period allows the flavors to meld and the mousse to firm up, enhancing the overall taste and texture.

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