Delicious Home-made Festive Terrine Recipe
Posted by: White Lion Hotel
December heralds the start of turkey season and there are lots of ways that you can create some amazing dishes with turkey at home. Head Chef Jason Shaw has put together this fantastic terrine recipe for you to try at home. Serves 12 – 14 people
Home Smoked Turkey, cranberry, Suffolk bacon and chestnut Terrine
- 750gm of Suffolk Bronze Turkey breast sliced into 1 inch thick slices
- 500gms Suffolk pork sausage meat
- Finely chopped Sage
- 100gm cooked chestnuts diced
- 100gm dried cranberries
- 1 large onion peeled and diced
- 1 kg Suffolk maple cured back bacon slices.
Smoke Turkey slices by placing them in a hot smoker for 6-8 minutes.
Leave to cool.
Sweat off diced onion, then add cranberries, chestnuts and sage and put aside to cool.
Line the terrine mould with cling film, then lay slices of bacon slightly overlapping each other on the sides of the terrine mould and on the bottom of the terrine mould lay 3 slices of bacon lengthways to cover the bottom.
Mix the sausage meat and onion mix together and mix well.
Taking a spoon, place a one inch layer of sausage mix into the terrine and spread evenly.
Place the smoked turkey onto the mix and continue the layers until you reach the top and ensure the last layer is sausage meat to seal the terrine.
Fold over the bacon and the cling film and seal so it is airtight, then steam at 80-100c for 1 hour.
The terrine needs to cool and rest for one day and then is ready to be served.