1 pound of lean ground chicken or turkey 12 ounces of bulk hot pork sausage 2 eggs, slightly beaten 1/4 teaspoon of dried marjoram 1/4 teaspoon of dried thyme 1/4 teaspoon of dried tarragon 1/2 teaspoon of salt 1/8 teaspoon of pepper 1/4 cup of dry white wine 1 tablespoon of margarine or butter 1 small leek, thinly sliced Crackers or toast rounds
In a large bowl, combine the chicken, sausage, eggs, marjoram, thyme, tarragon, salt, pepper and wine. Set aside. In a medium skillet melt margarine or butter. Add sliced leek and sauté over medium heat until leek is limp. Place leek on bottom of a 6 cup mold or baking dish that fits into your slow cooker. Carefully spoon chicken mixture over leeks. Press lightly with the back of a spoon. Cover with foil. Place a small metal rack in the bottom of the slow cooker, pour in 2 cups of hot water. Set filled mold or baking dish on rack. Cover and cook on HIGH about 3 hours. Remove mold from pot. Leaving meat in the mold, cover and refrigerate several hours or overnight. Cut into wedges or thin slices. Serve with crackers or toast rounds. Makes 16 - 20 appetizers or 6- 8 main dish servings
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