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Terrine Of Turkey Recipe
|Ground turkey meat||2 Pound|
|Onion||1 Medium, minced|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Tamari/Soy sauce||1 Tablespoon|
|Eggs||2 , beaten|
|Boston lettuce leaves/Red lettuce leave||2 (For Garnishing)|
|Scallions||16 (For Garnishing)|
|Cherry tomatoes||3 (For Garnishing)|
Serving size: Complete recipe
Calories 1906 Calories from Fat 812
% Daily Value*
Total Fat 90 g138.8%
Saturated Fat 24 g120%
Trans Fat 2.5 g
Cholesterol 1139.7 mg
Sodium 2010.7 mg83.8%
Total Carbohydrates 81 g27.1%
Dietary Fiber 18.5 g74%
Sugars 24.2 g
Protein 191 g381.4%
Vitamin A 149.8% Vitamin C 204%
Calcium 49.6% Iron 120.2%
*Based on a 2000 Calorie diet
Add the onions, parsley, garlic, bread crumbs, water, tomato paste, mustard, tamari, and thyme.
Mix the ingredients together, then add the eggs and mix again until well combined.
Press the turkey mixture into a 9 X 5-inch loaf pan.
Cover the terrine with foil.
Bake at 325° for 1 1/4 hours.
Remove from oven, let cool for an hour.
Place another 9 X 5-inch loaf pan on top of the terrine and fill with dried beans or other heavy material, such as a can of food, or cover with foil and top with something heavy.
Refrigerate for 2 to 3 days.