Terrine Of Turkey Recipe
This is a lip smacking Terrine Of Turkey recipe which will knockout anyone who eats it. Excuse my excitement. This Terrine Of Turkey when served as Side Dish is sure to please your family members. Bookmark this Terrine Of Turkey page, otherwise you might regret your decision later.
Ingredients
1/2 cup butter
3 cups cooked turkey
1/2 lb. sliced boiled ham
2 cloves garlic
1 lb. sausage meat
2 eggs
1 teaspoon finely chopped tarragon
1 tablespoon finely chopped parsley
1/2 cup brandy
1/2 teaspoon salt
freshly ground black pepper
1/2 lb. bacon, thinly sliced
Directions
1 Remove the butter from the refrigerator to soften.
2 Cut the turkey into small pieces and put aside. Dice the ham.
3 Peel and crush the garlic and mix with the sausage meat, ham, eggs, tarragon, parsley, brandy, salt, pepper and butter in a large bowl.
4 Line a 3-pint casserole with three-quarters of the bacon. Top with a layer of sausage mixture and then a layer of turkey or game bird pieces. Repeat until all the ingredients are used. Top with a layer of sausage meat, then with the remaining bacon. Cover the casserole.
5 Preheat the oven to 375 °F.
6 Place the casserole in a pan filled with enough hot water to come two-thirds of the way up and bake in the oven for 2 hours.
7 Cool and chill the terrine, with a weight on top, for at least 4 hours before serving with freshly made toast.
2 Cut the turkey into small pieces and put aside. Dice the ham.
3 Peel and crush the garlic and mix with the sausage meat, ham, eggs, tarragon, parsley, brandy, salt, pepper and butter in a large bowl.
4 Line a 3-pint casserole with three-quarters of the bacon. Top with a layer of sausage mixture and then a layer of turkey or game bird pieces. Repeat until all the ingredients are used. Top with a layer of sausage meat, then with the remaining bacon. Cover the casserole.
5 Preheat the oven to 375 °F.
6 Place the casserole in a pan filled with enough hot water to come two-thirds of the way up and bake in the oven for 2 hours.
7 Cool and chill the terrine, with a weight on top, for at least 4 hours before serving with freshly made toast.
