Terrine Of Turkey
|Ground turkey meat||2 Pound|
|Onion||1 Medium, minced|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Tamari/Soy sauce||1 Tablespoon|
|Eggs||2 , beaten|
|Boston lettuce leaves/Red lettuce leave||2 (For Garnishing)|
|Scallions||16 (For Garnishing)|
|Cherry tomatoes||3 (For Garnishing)|
Place the turkey in a large bowl.
Add the onions, parsley, garlic, bread crumbs, water, tomato paste, mustard, tamari, and thyme.
Mix the ingredients together, then add the eggs and mix again until well combined.
Press the turkey mixture into a 9 X 5-inch loaf pan.
Cover the terrine with foil.
Bake at 325° for 1 1/4 hours.
Remove from oven, let cool for an hour.
Place another 9 X 5-inch loaf pan on top of the terrine and fill with dried beans or other heavy material, such as a can of food, or cover with foil and top with something heavy.
Refrigerate for 2 to 3 days.