Soon, it’s going to be Thanksgiving again, not to mention Christmas and the other holidays. And, of course, the festive season will never be complete without good food. The question is, what are you going to make this year?
Well, this coming Thanksgiving, aside from a whole Turkey as the centerpiece of the dinner table, you can also make Turkey and Pork Terrine. This dish, a cold-served pate, is part of the French cuisine. It is traditionally cooked in a covered pottery mold. Nowadays, though, it can be made in non-pottery terrine molds, which are either aluminum, stainless steel, oven-proof plastic, or enameled plastic. Some terrines do not even require meat anymore. Instead, they contain mushroom or pureed fruits and vegetables, which can mimic the texture of meat.
Like what we have said earlier, this dish is usually served cold or at room temperature. And, no, it is not really hard to make. It only requires a few ingredients, plus it won’t take long to accomplish. All you need is a couple of hours. Believe me, it’s going to be worth it. In fact, you can serve it to your family members even if there is no occasion. It will surely change the ambiance of your kitchen. 🙂
If you want something new this coming Thanksgiving or Christmas, consider making this Turkey and Pork Terrine recipe. It would be an excellent centerpiece for your dinner table!
2 skinless turkey breasts (cut into 1/2-inch long)
500 grams of pork mince
12 rashers smoked streaky bacon
1 tablespoon olive oil
2 tablespoons brandy
1 onion (finely chopped)
50 grams pistachios
50 grams dried cranberries
3/4 teaspoon nutmeg (freshly grated)
2 thyme sprigs (leaves picked off)
- Heat oil in a medium pan and cook onion until soft.
- Slowly add the brandy and bubble for about 30 seconds. Transfer mixture into a large bowl and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Line the inside of a loaf tin with 10 strips of bacon, and make sure that you leave the excess hanging on the sides.
- Add diced turkey, pork, cranberries, nutmeg, and thyme leaves to the onion bowl. Season with salt and mix them all together.
- Press the mixture into the loaf tin and fold the hanging bacon over the filling. Cover with remaining rashers. Smoothen the surface by pressing.
- Grease a small sheet of aluminum foil and press on top of the loaf tin. Wrap again with a double layer of foil then put it into a roasting tin.
- Fill the roasting tin with boiling water (half-fill) and then put it in the oven. Bake for about 1 1/2 hours or until the terrine is firm.
- Unwrap the outer layer and carefully get rid of any liquid. Let it cool.
- Put the loaf tin on a baking tray. Chill overnight.
- Preheat oven to 375 degrees Fahrenheit. Unmold the terrine onto a baking tray and then brush with olive oil. Put in the oven for about 25 minutes
If you don’t want the terrine to be browned, you can skip the last step.
- Cuisine: French
You have the option to serve the terrine warm or at room temperature. Don’t forget to slice it and then serve with toast or fruit chutney.