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Turkey and Veal Terrine

  Onion 1 , finely chopped
  Butter/Nonstick pan 1⁄2 Teaspoon
  Whole chicken breast 1 , boned and thinly sliced
  Brandy/Cognac 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Thyme 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Lemon peel 1⁄2 Teaspoon
  Ground turkey/Ground veal / calf 3⁄4 Pound
  Egg 1
  Egg whites 2
  Nonfat dry milk 3 Tablespoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Shallots 2 , chopped
  Garlic 1 Clove (5 gm), minced
  Bay leaves 2
  Peppercorns 6

Saute onion in butter or in a nonstick pan until tender.
Let chicken strips marinate in brandy with a light sprinkling of salt, pepper, and nutmeg.
Mix remaining salt, pepper, and nutmeg with thyme, basil, allspice, and lemon peel.
Combine the ground meats with onion, the spices, egg, one egg white, and milk solids.
Spoon half the meat mixture into a buttered 41/2 by 7 inch loaf pan.
Mix parsley, shallots, garlic, and remaining egg white and spread over meat mixture.
Cover with remaining meat mixture.
Arrange chicken in a layer on top.
Decorate with bay leaves and a few peppercorns.
Cover with foil and bake in a 350° oven in a pan containing 1 inch hot water for 1 1/4 to 1 1/2 hours or until set.
Let cool and chill.

Recipe Summary

Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 113 Calories from Fat 35

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 1.2 g5.8%

Trans Fat 0.1 g

Cholesterol 59.6 mg19.9%

Sodium 375.9 mg15.7%

Total Carbohydrates 5 g1.7%

Dietary Fiber 0.47 g1.9%

Sugars 2.8 g

Protein 13 g26.2%

Vitamin A 4% Vitamin C 6.6%

Calcium 7.3% Iron 5.3%

*Based on a 2000 Calorie diet

Turkey And Veal Terrine Recipe