Turkey Terrine

turkey terrine

This Turkey Terrine is a delight, and believe it or not the longer it stays in the fridge the better it gets. Technically speaking it is first course is a first course but I gladly have it as a main along with a bowl of green salad. It is also elegant enough to be served on a Holiday dinner party. 

Serves 5-6

600g of boneless turkey thigh
150 g of bacon rashers
50g of diced bacon
30g unsalted butter
2 onions finely chopped
4 sage leaves or 1tsp of dry sage
1/8 tsp ground cloves
1 tsp sugar
1Tbs cognac or French brandy
a splash of milk
Sea salt and pepper to taste

Preheat the oven to 180C/350F.

Skin and wash the turkey, cut it in pieces and place in the bowl of a food processor. You could skip this step if using turkey mince but then you would have less control over the quality of the meat. Add the diced bacon and process until smooth.

Line a terrine dish or a small pyrex dish with cling paper with overlapping ends. Line the bacon rashers on top of the cling paper also letting the end overlap in order to later wrap the filling with the bacon rashers.

Melt the butter in a small pan, add the onions and saute the onions until translucent. Add the sage, sugar and cognac or brandy and cook until the onions start caramelizing and the alcohol has evaporated. Add the cloves and give it a stir.

Add the cooked onions to the turkey and mix until well combined, add a generous pinch of salt and pepper.

Stuff the meat tightly in the terrine dish, wrap it first with the overlapping bacon rashers and then with the cling paper. Press the meat down with a tightly fitting lid up side down.

Bake: Cover the bottom of a small baking dish with 3 cm of boiling water. Place the terrine in the water and bake for 45 min. Remove the lid and insert the blade of a knife to the center of the terrine and keep it for 30 sec. If the blade is hot when touching your lips with it the terrine is ready, if it is cool you have to bake it for further 5 to 10 min.

Let the terrine cool completely and refrigerate overnight.

Serve it with crusty French bread and butter. It can be kept for up to 10 in the fridge.

Wine Suggestions:Recommended type of wine to pair with the Turkey Terrine is light Cabernet Franc, which will stimulate but not overwhelm the taste buds with the first course.


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