Country Terrine Recipe


MethodMain Ingredient


 Frozen turkey breast6 Pound, thawed (1 Piece)
 Dry white wine1⁄2 Cup (8 tbs)
 Monosodium glutamate2 Teaspoon
 Ground cloves1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Boneless pork loin/Boneless pork leg1 Pound
 Cooked smoked ham1 Pound
 Sliced bacon/Side pork1 1⁄2 Pound
 Chicken livers1⁄2 Pound
 Salt1 Tablespoon
 Aspic1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 7424 Calories from Fat 3190

% Daily Value*

Total Fat 358 g550.9%

Saturated Fat 104.4 g522.1%

Trans Fat 0.4 g

Cholesterol 4510.1 mg

Sodium 18667 mg777.8%

Total Carbohydrates 49 g16.3%

Dietary Fiber 1.9 g7.7%

Sugars 19.4 g

Protein 936 g1871.4%

Vitamin A 535.5% Vitamin C 72.8%

Calcium 61% Iron 346%

*Based on a 2000 Calorie diet


Remove bones and skin from turkey breast, leaving skin intact.
Cut 1/4 of the turkey breast into thin slices; cut slices into 1/4-inch strips.
Place in shallow glass or plastic dish.
Mix wine, monosodium glutamate, 2 teaspoons salt, the cloves, nutmeg and allspice; pour over turkey strips.
Cover and refrigerate 1 hour.
Grind remaining turkey, the pork, ham and 1 pound of the bacon.
Place chicken livers, eggs and 1 tablespoon salt in blender container.
Cover and blend on high speed until smooth; stir into ground meats.
Drain turkey strips, reserving marinade.
Stir marinade into ground meat mixture.
Line 2 loaf pans, 9x5x3 inches, with aluminum foil, leaving about 3 inches overhanging sides.
Line pans with turkey skin if desired.
Place remaining bacon slices across bottoms and up sides of pans, letting slices overhang edges of pans.
Pack 1/2 of the ground meat mixture (about 3 1/2 cups) in each pan.
Place half the turkey strips on mixture in each pan.
Cover each with half the remaining ground meat mixture; fold bacon over top.
Place loaf pans in large shallow pan; pour very hot water (1 to 2 inches) into pan.
Cook uncovered in 425° oven 2 hours.
Remove pans from hot water; fold foil over top.
Place weights on terrine.
Press down firmly for 2 minutes.
Leave weights on pans; refrigerate loaves in pans.
Prepare Wine Aspic.
Remove terrine from pans by grasping ends of aluminum foil; remove foil.
Place terrine on platter; cut into thin slices.
Cut slices into halves if desired.
Cut aspic into tiny squares; place around terrine.