Line 2 loaf pans with bacon leaving edges to fold over. Boil stock in large heavy saucepan until reduced to 2 cups. Remove from heat, cool completely. If it tastes salty, omit salt. Cut 1/2 pound chicken into cubes and set aside. Preheat oven to 350ºF. Combine remaining chicken and remaining bacon in food processor; chop coarsely with on/off turns. Transfer 2/3 of mixture to a large bowl. To remaining mixture, add eggs, flour, (salt) and pepper. Add dash cayenne, dash garlic powder and 1 tablespoon Dijon mustard if desired. Process until creamy. Add to coarsely chopped mixture. Blend in cream, cubed chicken, stock and add nuts or pesto, if desired. Pack into loaf pans, folding overlapped bacon onto mixture. Cover loosely with foil. Place pans in large shallow baking pan. Pour boiling water into pan to cover 1/2 way up sides of loaf pans. Bake until set, about 1 1/2 hours. Cool and refrigerate. Freezes well. 

Turkey Pate

3 tablespoons of butter
3 shallots, minced
3 garlic cloves, minced
8 ounces of fresh mushrooms
4 ounces of wild mushrooms, such as morels, chanterelles & sepes, minced
1/2 cup of cognac, divided
3/4 pound of fresh mild turkey sausage, cooked & crumbled
1/2 teaspoon of fresh ground pepper
1/4 cup of minced parsley
1/2 cup of chopped, toasted pecans
Pinch freshly grated nutmeg
Low-fat sour cream (opt.)

In a large skillet over medium heat, melt butter. Sauté shallots and garlic until soft; stir in mushrooms and 1/2 of cognac. Cook, stirring occasionally until the mushrooms render their juices; continue cooking until the mushrooms are just about dry. Transfer mixture to a food processor. Add cooked sausage, remaining cognac, pepper, parsley, pecans and nutmeg. Process until well blended. Spoon into 2-cup decorative mold. Refrigerate for at least 4 hours. Let pate come to room temperature before serving; lightly spread top of pate with sour cream and sprinkle with chopped pecans, if desired. Serves 6.