|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Onion||1 Large, chopped|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Frozen ground turkey||2 Pound (Fresh Or Thawed)|
|Sweet italian sausage||1⁄2 Pound, casings removed|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|White bread crumbs||1 Cup (16 tbs) (2 Slices)|
|Carrots||4 Medium, pared|
|Pitted ripe olives||1 Cup (16 tbs), halved lengthwise (Large Ones)|
|Whole pimientos||4 Ounce, drained and cut into 1/2-inch strips (1 Jar)|
1. In medium skillet, melt butter; saute onion and green pepper 5 minutes. Transfer to large bowl; cool. With fork, stir in turkey, sausage, parsley, bread crumbs, egg, salt and pepper; mix well.
2. Cut each carrot in half crosswise. Leaving narrow end of carrot whole, cut wide end in half or quarters lengthwise, according to thickness. In small saucepan, cover carrots with water, and bring to boiling. Simmer, covered, until tender. Drain; pat dry with paper towels; set aside. Butter four 5-by-3-by-2 1/4-inch disposable foil loaf pans. Preheat oven to 350°F.
3. Spread 3/4 cup turkey mixture into bottom of each loaf pan. Arrange about 7 olive halves, 2 carrot lengths and pimiento strips lengthwise over turkey mixture; layer each with 3/4 cup turkey mixture, the remaining olives, carrots and pimiento, dividing evenly. Top each with remaining turkey mixture. Place loaf pans on cookie sheet.
4. Bake 20 to 30 minutes, or until terrine is firm and pulls away from side of pan. Cool; cover with plastic wrap; refrigerate overnight. (Juices will be reabsorbed.)
5. For gift-giving, unmold terrine, and garnish with watercress and pimiento. Cover with plastic wrap.
Serving size: Complete recipe
Calories 2848 Calories from Fat 1552
% Daily Value*
Total Fat 177 g271.9%
Saturated Fat 58.9 g294.5%
Trans Fat 2.5 g
Cholesterol 1117.2 mg372.4%
Sodium 6029.1 mg251.2%
Total Carbohydrates 102 g34.1%
Dietary Fiber 17.1 g68.5%
Sugars 32 g
Protein 214 g427.1%
Vitamin A 949.4% Vitamin C 358.2%
Calcium 48.8% Iron 117.5%
*Based on a 2000 Calorie diet