Turkey Giblet Pate

• Giblets (neck, gizzard, heart, and liver) from 1 large turkey
• 2 tablespoons vegetable oil
• 1/2 onion, finely chopped
• 1 stalk celery, finely chopped
• 1 large egg, lightly beaten
• 1/4 cup mayonnaise
• 1 teaspoon salt or to taste
• 1/4 teaspoon ground black pepper
• 4 drops of Tabasco
• Chopped parsley for garnish
• Toast points for serving

1. Remove any meat from the neck.
2. Use a meat grinder to grind the neck meat and the rest of the giblets, or chop them very finely with a sharp knife.
3. Set aside.
4. Place the oil in a medium skillet set over medium heat and cook the onion and celery, stirring, until soft.
5. Add the minced meat and continue to cook until the meat is cooked through and lightly browned.
6. Remove from the heat.
7. Immediately make a well in the center of the pan and add the egg, stirring it quickly into the mixture.
8. Add the mayonnaise to the pan and mix thoroughly.
9. Stir in the salt, pepper and Tabasco, garnish with parsley and serve with toast points.

neck, vegetable oil, onion, celery, egg, mayonnaise, salt, ground black pepper, drops of tabasco, parsley, points

Taken from cooking.nytimes.com/recipes/337 (may not work)