Turkey and sausages terrine

2012-05-26
  • Servings : 6-10
  • Prep Time : 45m
  • Cook Time : 2:20 h
  • Ready In : 3:10 h

I have many cook books that talk about terrines, fish, meat, vegetable.. I would love to try every one of them!I think it’s also  a simple way to use left overs.
You can create wonderful terrines from roasted meat, cooked vegetables  an so on. Most of the times, you will use fresh ingredients, but don’t be shy ;D feel free to add whichever ingredient you like.
This terrine is made mostly from turkey meat, this way you can enjoy a dish like this, without feeling guilty for the amount of fats you’re going to eat. One basic ingredient for most of the meat terrines, is the sausage. It boosts the flavor of basically every kind of meat.
You can choose pork, chicken, beef or whatever you like to substitute the turkey if you don’t like it.

Ingredients

  • 450gr of boneless turkey thigh (you can use minced turkey if you prefer)
  • 1 sausage (the best quality you can find)
  • 1 slice of bacon
  • 1 spring onion
  • 1 knob of butter
  • 1 egg
  • 4 tbs of milk
  • 1/2 glass of white wine
  • rosemary, sage, bay leaf, thyme to taste
  • 1 tbs of raisins
  • salt and pepper to taste

Method

Step 1

Put some of the spices in a pan with a tablespoon of oil and turn the heat to medium, add the crumbles sausage and the bacon, cut into thin slices. When it starts to sizzle, add the wine and let it cook for a few minutes.

Step 2

In the food processor cut the turkey into little cubes, then add the other ingredients (except the butter and the spices you put aside) and turn the processor on for 30 to 40 seconds to mix evenly.

Step 3

Prepare a clay terrine, greasing it with the butter, and lining the rest of the spices on the bottom of the pot. Pour the meat mixture onto in and level the surface with a spoon. Cook the terrine in a bain-marie for at least 2 hours at 160°C. When the surface will become golden brown, turn the oven down and let cool. Cover with a plastic wrap and let it sit in the fridge for at least 36/48 hours. Serve at room temperature.

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