Turkey Terrine with Cranberries and Pistachios Recipe
Turkey terrine with cranberries and pistachios with cranberry sauce. Terrine is an elegant snack invented by the French. Spicy “bread” is suitable for both a light snack and a festive table. We suggest cooking one of the variations – turkey terrine with bright pieces of dried cranberries and bright pistachios.
Servings
10
Cook Time
90minutes
Servings
10
Cook Time
90minutes
Ingredients
Instructions
  1. Turkey breast fillet should be washed well, dried with a paper towel, crushed into a paste-like minced meat (a food processor or twice passed through a meat grinder with a fine grate). Wash dried cranberries, soak in hot water. Dry the softened cranberries with a paper towel. Chop the pistachios coarsely with a knife on a board. Divide the eggs into whites and yolks, whisk the whites separately. Add salt to the minced meat (to taste = 1 tsp), add a mixture of aromatic herbs (pink pepper, paprika, basil, oregano, savory, tarragon), cream, egg yolks.
  2. Stir, beat the mass well, mix half a measure of cranberries and pistachios, then mix the whipped whites with a spoon. Put the minced meat in the refrigerator for 1 hour. A baking dish (preferably glass or ceramic) is “generously” smeared with butter, put the turkey mass on top, put the remaining cranberries and pistachios on top, pieces of the remaining butter on top.
  3. Bake the terrine in the oven (200 degrees) for about 50 minutes in a water bath (put a smaller form with terrine in a large baking dish, pour hot water half the height of the mold between the forms. Remove the terrine from the oven, pour cranberry sauce on top, put the mold in the oven for another 10 minutes. Cool the terrine, drain the juice. Wrap the cooled terrine in foil, put it in the refrigerator for a day to cool completely. The cooled terrine is well cut (does not crumble at all), an excellent substitute for meat delicacies, looks good on the festive table.
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