Country Terrine
From 22566 14 years agoIngredients
- 6 Pound Boneless turkey Brest,skinned shopping list
- 1/2 Cup white wine shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/2 teaspoon cloves shopping list
- 1/2 teaspoon allspice shopping list
- 1 Pound pork loin,boneless shopping list
- 1 Pound smoked ham,fully cooked shopping list
- 1 1/2 Pounds Sliced bacon shopping list
- 1/2 Pounds chicken livers shopping list
- 6 Fresh eggs shopping list
- 1 Tablespoon salt shopping list
- For wine Aspic: shopping list
- 1 Envelope unflavored gelatin shopping list
- 2 Tablespoons Cold water shopping list
- 2 teaspoons Instant beef Bouillion shopping list
- 1 Cup red wine(white, if you want the aspic to be a bit lighter in color) shopping list
- 1 Cup water shopping list
How to make it
- Cut 1/4 of the turkey breast into thin slices.
- Cut slices into 1/4"strips,place into shallow container.
- Mix wine,2 teaspoons salt,cloves,nutmeg and allspice together,pour over turkey strips.
- Cover,and refrigerate 1 hour.
- Grind the remanining turkey,pork,ham,and 1 pound of bacon.
- Place chicken livers,eggs and 1 tablespoon salt in blender,blend until smooth,stir into grind meats.
- Drain turkey strips.
- Stir the marinade(that the turkey strips have been sitting in) into the ground meat mixture.
- Line 2 loaf pans with foil,leaving an overlap on sides of pan.
- Place the remaining bacon slices across bottoms and up sides of pans,allowing the slices to overhang edges of pans.
- Pack 1/4 of the ground meat mixture in each pan.
- Place half of the turkey strips on mixture in each pan.
- Cover each with half the remaining ground meat mixture.
- Fold bacon over top.
- Place the loaf pans in a shallow pan,fill larger pan with hot water io within 1" to 2".
- Cook uncovered at 425 degrees for 2 hours.
- Remove pans from larger pan,fold foil over top.
- Place weights on terrine,pressing down firmly for a couple of minutes.
- Leave weights on pans,refrigerate loaves in pans(do not remove weights until terrine is completely cool.
- Make your Wine Aspic
- Sprinkle gelatin over 2 tablespoons of wate in pan.
- Stir in bouillon and wine.
- Cook ,stirring all the while,until gelatin is dissolved.
- Remove from heat,stir 1 cup water.
- Place pan with the wine mixture in a bowl of ice and water,stir until mixture begins to thicken(about 10 minutes)
- Pour into jelly roll pan,cover and refrigerate until set.
- Remove terrine from pans by grasping ends of foil,remove the foil.
- Place terrine on platter,cut into thin slices,cut slices into halfs.
- Cut the wine aspic into tiny squares,placing them around the terrine.
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