Layered Turkey Terrine

Layered Turkey Terrine

Layered Turkey Terrine

Ingredients
12
Servings
4-6
Layered Turkey Terrine
Ingredients
  • 8 rashers streaky bacon

  • 450 gram (1 pound) boneless, skinless turkey breast fillets - minced

  • 225 gram (8 ounce) pork sausagemeat

  • 100 gram (4 ounce) chicken livers - minced

  • 100 gram (4 ounce) onion - finely chopped

  • 50 gram (2 ounce) fresh breadcrumbs

  • 2 teaspoon Dried Basil

  • 1/2 teaspoon salt

  • 1/4 teaspoon Ground White Pepper

  • 1 medium egg - beaten

  • 75 gram (3 ounce) broccoli florets - chopped

  • 175 gram (6 ounce) tomatoes - skinned and sliced

Key Products
Dried Basil

Product Information

£ 1.70/unit,10g
Ground White Pepper

Product Information

£ 2.20/unit,34g

Instructions

  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Line the sides and bottom of a greased 900g (2 lb) loaf tin with the bacon. Thoroughly mix the turkey, sausagemeat, liver, onion, breadcrumbs, seasonings and egg.
  • 3 Fill the tin with alternate layers of the turkey mixture, broccoli and tomatoes, starting and finishing with a layer of the turkey mixture. Wrap the tin in foil and place in a deep baking tin, half filled with boiling water. Cook in the oven for 2 hours.
  • 4 Drain excess liquid from the terrine and press with a heavy weight until cool. Refrigerate for 1-2 hours or overnight.
  • 5 Turn out the terrine and cut into slices for serving.

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