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Christmas Terrine with Turkey Recipe
Terrine, or meat bread-a French dish that will be enjoyed by all meat lovers. In fact, it is minced meat with various additives, baked in a typical dish deep rectangular shape. Propose a on festive feast cooked meat, cheese terrine with Turkey. It is easy to cook at home, it always turns out remarkably beautiful, you can do in advance and store 1-2 days before the celebration. Such a cold snack can feed a large and hungry company.
Cook Time 120 minutes
Servings
Ingredients
Main ingredients:
The marinade for the Turkey:
Cook Time 120 minutes
Servings
Ingredients
Main ingredients:
The marinade for the Turkey:
Instructions
  1. Fillet hip Turkey cut into arbitrary pieces the same so that they are evenly is marinated.
    Fillet hip Turkey cut into arbitrary pieces the same so that they are evenly is marinated.
  2. In a bowl, mix the marinade for Turkey fillet. Pour 4 tablespoons of soy sauce. There we add crushed garlic, mustard, honey, rosemary or any spices you like.
    In a bowl, mix the marinade for Turkey fillet. Pour 4 tablespoons of soy sauce. There we add crushed garlic, mustard, honey, rosemary or any spices you like.
  3. In the marinade add the Turkey pieces, mix well, set aside for at least 30 minutes. At this time we can deal with other ingredients.
    In the marinade add the Turkey pieces, mix well, set aside for at least 30 minutes. At this time we can deal with other ingredients.
  4. Chicken fillet must be crushed in a convenient way for you with a meat grinder or blender. In the resulting stuffing add raw egg, cream (sour cream), 1 tsp salt, ground black pepper, mustard seeds or any other favorite spices.
    Chicken fillet must be crushed in a convenient way for you with a meat grinder or blender. In the resulting stuffing add raw egg, cream (sour cream), 1 tsp salt, ground black pepper, mustard seeds or any other favorite spices.
  5. Pour 1 tablespoon of soy sauce into minced meat for juiciness and harmony of taste.
    Pour 1 tablespoon of soy sauce into minced meat for juiciness and harmony of taste.
  6. Take any convenient form for you for baking, it is most convenient to do it in a rectangular form for cupcakes, I have a form of 24x13 cm (volume 1.5 l). The baking dish is covered with foil.
    Take any convenient form for you for baking, it is most convenient to do it in a rectangular form for cupcakes, I have a form of 24x13 cm (volume 1.5 l). The baking dish is covered with foil.
  7. For a festive look and aroma of smoked products we cover the form with strips of smoked bacon. If you do not use bacon, you can just grease the form with oil, so the dish will not only festive, but also dietary!
    For a festive look and aroma of smoked products we cover the form with strips of smoked bacon. If you do not use bacon, you can just grease the form with oil, so the dish will not only festive, but also dietary!
  8. Next, fill out our form. There is absolutely optional, you can mix the slices of Turkey with minced chicken and all together put in a baking dish. I decided to do it in layers. The first layer in the form spread a layer of chicken meat, about 1/3 of the total mass and distribute it along the bottom.
    Next, fill out our form. There is absolutely optional, you can mix the slices of Turkey with minced chicken and all together put in a baking dish. I decided to do it in layers. The first layer in the form spread a layer of chicken meat, about 1/3 of the total mass and distribute it along the bottom.
  9. On minced chicken spread half of the slices of Turkey breast without the marinade, its excess can gently blot with paper towels.
    On minced chicken spread half of the slices of Turkey breast without the marinade, its excess can gently blot with paper towels.
  10. Then layer the Turkey spread 1/2 of chicken forcemeat, then the other half of the slices of Turkey. Complete with a layer of minced chicken. Cover the surface with bacon.
    Then layer the Turkey spread 1/2 of chicken forcemeat, then the other half of the slices of Turkey. Complete with a layer of minced chicken. Cover the surface with bacon.
  11. Cover the form with foil as a lid, fill the foil by the edges pressing well. Put our form in a frying pan or baking tray with hot water. Send our terrine in the oven at 180-170 with bake for 40-50 minutes. Remove the terrine from the oven and without opening a little cool, after the top put the goods out of the package with cereals or salt to terrine compacted and it can then be safely cut - without cargo, it will remain loose and will disintegrate when cutting. Cool the terrine first to room temperature, and then cool for several hours in the refrigerator.
    Cover the form with foil as a lid, fill the foil by the edges pressing well. Put our form in a frying pan or baking tray with hot water. Send our terrine in the oven at 180-170 with bake for 40-50 minutes. Remove the terrine from the oven and without opening a little cool, after the top put the goods out of the package with cereals or salt to terrine compacted and it can then be safely cut - without cargo, it will remain loose and will disintegrate when cutting.
Cool the terrine first to room temperature, and then cool for several hours in the refrigerator.
  12. Free chilled the terrine from the weight and foil. You will see that around the meat formed a thin layer of broth-jelly, it can be carefully removed, "brick" terrine will be quite dense. Store in a refrigerator in a suitable form or container. Before serving, cut it with a knife into centimeter-thick slices. Bon appetit!
    Free chilled the terrine from the weight and foil. You will see that around the meat formed a thin layer of broth-jelly, it can be carefully removed, "brick" terrine will be quite dense. Store in a refrigerator in a suitable form or container.
Before serving, cut it with a knife into centimeter-thick slices. Bon appetit!

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