Instructions: In a 12- to 14-inch saute pan, heat the olive oil over high heat until almost smoking. Add the chicken livers and brown over high heat. Season with the salt, pepper, nutmeg and cinnamon.

In the bowl of a food processor, combine the cooked livers and the chicken breast and process into a fine paste, adding 1 or 2 drizzles of olive oil if necessary to achieve the correct consistency. Place the mixture in a bowl and add the egg whites, the yolks, and the carrot. Add a generous pinch of salt and pepper and mix well to combine.

Stuff this mixture into the turkey neck skin using a spoon or pastry bag. Sew the ends of the neck shut with a trussing needle and butcher"s twine. Prick the neck in 10 to 12 places and set aside.

Bring the chicken stock to a boil and add the turkey neck. Reduce to a simmer and cook, uncovered, for 1 hour. Remove from the stock, allow to cool for a few minutes, and serve in thin slices.

This recipe yields 6 servings.

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