Aunt Tabitha's Tarragon Turkey Terrine

Instructions

1. In a large bowl, combine the Ground Turkey and Turkey Thighs.
2. In a skillet, sauté the Yellow Onion until softened. Add the Garlic cloves and cook for another minute until fragrant.
3. Add the sautéed Aromatics, Fresh Tarragon, Egg, Heavy Cream, Breadcrumbs, Salt, Black Pepper, and Nutmeg to the Turkey mixture. Mix well to combine.
4. Line a loaf pan with plastic wrap, leaving an overhang on all sides. Pack the Turkey mixture firmly into the loaf pan.
5. Fold the plastic wrap over the top of the terrine to seal it completely.
6. Refrigerate for at least 4 hours, or preferably overnight, to allow the terrine to set.
7. To make the Glaze, combine the Apricot Jam and Dry Sherry in a small saucepan. Heat over low heat until melted and smooth.
8. Unmold the terrine onto a serving platter. Brush the top with the Apricot Glaze.
9. Slice and serve chilled.