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Turkey Picnic Terrine

turkey terrine servedOnce considered only for celebrations, turkey meat is now available in supermarkets and poulterers year round in Melbourne. Promoted as a healthy low fat meat to be included into regular week day meals, I can’t believe how cheaply it’s priced.

Forever the frugal housekeeper it was turkey I turned to recently for a terrine.

I used blanched leek to encase my terrine, but next time I will opt for bacon, a more traditional terrine wrapping to keep the turkey meat moist. I found the texture of the leek and turkey incompatible, so I removed the leek before serving the terrine.

Once weighted and chilled, slice the terrine thickly and serve with pickled cornichon, crusty white bread and salad.

1 kg minced turkeyturkey terrine lining tin

3 slices bread

¾ cup cream

1 egg

1/4 cup snipped chives

1 lemon, zest only

3 cloves garlic

Handful fresh parsley

½ carrot

1 stick celeryturkey terrine layering

2 teaspoons sea salt

Freshly ground black pepper

6 chicken tenderloins

1 leek

Preheat the oven to 180 C. Grease a large loaf tin.

Slit the leek lengthwise and separate the leaves. Bring a large pot of water to the boil, add the leeks and cook for 5 minutes.

Drain the leeks and refresh in cold water. Lay the leek strips on a tea towel to dry

Crumb the bread, then soak it in the cream for 20 minutes. Whisk the mixture with a fork until the bread disintegrates. Whisk in the egg.

Finely mince the carrot, celery, parsley and garlic. I blitz the vegies in the processor.

In a large bowl, mix together the turkey mince, bread slurry, chives, finely grated lemon zest, and grated vegies. Season well with salt and pepper. Heat a small pan and fry a small ball of the meat to taste for seasoning. Adjust if necessary.

Line your loaf tin with leek, leaving ends to fold over and encase the meat.

Firmly press half the turkey mixture into the lined tin, cover the turkey with a single layer of chicken tenderloins.

Cover the chicken with the remaining turkey meat. Press down firmly the fold the leek ends over the meat.

Cover the encased terrine with a piece of baking paper, then tightly cover with aluminium foil.

Put the terrine tin a bigger baking pan filled with enough hot water to come at least halfway up the side of the tin. Bake for 1 hour.

Remove the terrine from the oven, drain off any juices and allow to cool in the tin. Weight the terrine and refrigerate overnight.

To weight the terrine, cut a piece of stiff cardboard sized to fit over the meat. Wrap the card in foil, lay it over the meat in the tin

and then use canned tomatoes on top as weights. This will close any airpockets and make the terrine dense so it will cut easily without crumbling.












About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

7 comments on “Turkey Picnic Terrine

  1. Pingback: Terrine Chez Moi | Please Pass the Recipe

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  3. ohlidia
    April 11, 2013

    Sounds delicious…wish I could have a peek! Here too we can get turkey year-round.


    • ladyredspecs
      April 11, 2013

      I’ll try and sort the photo issue ASAP. I find the Ipad App really really erratic. Great as a reader, not so reliable for posting.


    • ohlidia
      April 11, 2013

      Yay! I have visuals!! I don’t do well without them… As I suspected though, it looks truly delicious! You know, I’ve never made a terrine. Perhaps I should start with this fabulous one! Have a great holiday with your grand-daughters!


  4. johnnysenough hepburn
    April 10, 2013

    – This sounds delicious. I’ve never made a terrine before and really must get into trying out differing modes of making things. Grief, I’ve never made meatloaf. Love turkey meat at all times of the year. Such a great flavour.
    – You’re photos don’t show, btw.


    • ladyredspecs
      April 10, 2013

      Sorry about the pics. I had a glitch with the wordpress IPad app, it decided to publish after a minor edit but before I was ready. I can’t rectify the problem until I am back in civilisation. Terrines are easy, the secret is in cooking in a water bath, then weighting, to compress.


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This entry was posted on March 27, 2013 by in Chicken dishes, FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Main Meals and tagged , , .
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