Christmas Terrine with Turkey Recipe
Terrine, or meat bread, is a French dish that will appeal to all meat lovers. In fact, it is minced meat with various additives, baked in a typical deep rectangular dish. I offer a cooked meat and cheese terrine with turkey for a festive feast. It is easy to cook it at home, it always turns out to be amazingly beautiful, you can make it in advance and store it 1-2 days before the celebration. Such a cold snack can feed a large and hungry company.
Servings
10
Cook Time
120minutes
Servings
10
Cook Time
120minutes
Ingredients
Main ingredients:
The marinade for the Turkey:
Instructions
  1. Cut the turkey thigh fillet into arbitrary identical pieces so that they are evenly marinated.
  2. In a bowl, mix the marinade for the turkey fillet. Pour in 4 tablespoons of soy sauce. We also add crushed garlic, mustard, honey, rosemary or any spices that you like.
  3. Add the turkey pieces to the marinade, mix well, set aside for at least 30 minutes. At this time, we can do other ingredients.
  4. Chicken fillet must be crushed in a convenient way for you using a meat grinder or blender. In the resulting minced meat, 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 the minced meat to give juiciness and harmony of taste.
  6. Take any baking dish convenient for you, it is most convenient to do it in a rectangular shape for cupcakes, I have a shape of 24×13 cm (volume 1.5 liters). The baking dish is covered with foil.
  7. To give a festive look and aroma to smoked meats, we line the shape with strips of smoked bacon. If you do not use bacon, you can simply grease the mold with oil, so the dish will turn out not only festive, but also dietary!
  8. Then fill out our form. There is absolutely no need to eat, you can mix turkey slices with minced chicken and put everything together in a baking dish. I decided to do it in layers. The first layer in the mold is spread with a layer of chicken meat, about 1/3 of the total mass and distribute it along the bottom.
  9. Spread half of the turkey breast slices on the chicken minced meat without marinade, its excess can be gently soaked with paper towels.
  10. Then lay out a layer of turkey, spread 1/2 minced chicken, then the second half of the turkey slices. Finish with a layer of minced chicken. Cover the surface with bacon.
  11. Cover the mold with foil as a lid, fill the foil by the edges, pressing well. We put our mold on a frying pan or baking tray with hot water. We send our terrine to the oven at 180-170 C to bake for 40-50 minutes. Take the terrine out of the oven and, without opening it, cool it down a little, then put the products from the bag with cereals or salt on top so that the terrine thickens and then it can be safely cut – without a load it will remain loose and crumble when sliced. First, cool the terrine to room temperature, and then chill for several hours in the refrigerator.
  12. Release the cooled terrine from the mass and foil. You will see that a thin layer of jelly broth has formed around the meat, it can be carefully removed, the “brick” of the terrine will turn out to be quite dense. Store in the refrigerator in a suitable form or container. Before serving, cut it with a knife into slices a centimeter thick. Enjoy your meal!
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