Meat, poultry & fish
Festive Turkey Terrine with Cranberries & Walnuts
Juicy and festive, with dried cranberries and walnuts for sweet-crunchy contrast.
- Yield
- 1 terrine · 8–10 servings
- Prep
- 30 min
- Cook
- 1 h 10 min
- Resting / chilling
- 4 h
- Total time
- 5 h 40 min
Ingredients
- 600 g ground turkey
- 100 g dried cranberries
- 80 g chopped walnuts
- 200 ml heavy whipping cream
- 2 × egg
- 1 × small onion, chopped
- 2 × small grated garlic clove
- 4 g chopped fresh parsley
- 1 g fresh thyme
- salt — to taste
- black pepper — to taste
- nutmeg — to taste
Method
- Preheat the oven to 165°C/330°F and grease the mold.
- Sauté onion and garlic until tender; cool.
- Mix turkey, cream, eggs, salt, pepper and nutmeg.
- Add onion, garlic, parsley, thyme, cranberries and walnuts.
- Transfer to the mold, compact gently and cover with foil.
- Cook in a water bath for up to 70 minutes, until the center reaches 74°C/165°F.
- Cool and chill for at least 4 hours before unmolding.
How to serve: Serve chilled with wholegrain mustard or a light sauce on the side.
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