Turkey and vegetables terrine
You have the gourmet touch assured with this recipe; it is easy to prepare, but the presentation is impressive. The orange-carrot, green-spinach and pale-turkey meat layers are saying "eat me!"
Instructions
- Grease one 4 cups (7½" x 3 1/4" x 2 1/4") loaf pan. Preheat the oven to 325° F (160° C).
- Put the minced turkey meat and 1/2 cup cream cheese in a bowl. Add 1 egg, beaten, and mix thoroughly. Season.
- Repeat this process in another two bowls with the spinach and the carrots.
- Spoon carefully into the pan first the turkey mixture, then the carrot on top, finishing with the spinach mixture.
- Place the loaf pan inside a baking pan half filled with water and cook in the middle rack for 1 hour, or until the terrine is set.
- Let it cool down and turn out onto a serving plate. Garnish with tomato sauce around and sprinkle some chopped chives.
Notes
If you make this recipe with leftover turkey meat from a celebration dinner, you'll be happy to know that by using fat free cheese, you make this recipe equally filling but low in calories.
Let the cheese stand at room temperature or soften it a bit in the microwave to make easier mixin it with the other ingredients.
A food processor makes a breeze of all the chopping and mixing, and you don't have even to beat the egg, just add everything to the bowl and process to a thick puree; but remember to clean the bowl before processing the next batch, otherwise the colors mix and the presence is not so good.
It is very easy to double the recipe when you need to. Use an 8 cups loaf pan and cook for longer, 20 to 30 minutes more, depending on the oven.
Source
Food in the World