Name: Aunt Tabitha's Tarragon Turkey Terrine (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 8
Cuisine: Holiday
Ingredients: 1 lb Ground Turkey; 1/2 lb Turkey Thighs-boneless, skinless; 1 Yellow Onion-small, diced; 2 Garlic cloves-minced; 2 tbsp Fresh Tarragon-chopped; 1 Egg; 1/4 cup Heavy Cream; 1/4 cup Breadcrumbs-plain; 1 tsp Salt; 1/2 tsp Black Pepper; 1/4 tsp Nutmeg-ground; 2 tbsp Apricot Jam; 1 tbsp Dry Sherry

Recipe tier

Turkey
1 lb 450 g Ground Turkey
1/2 lb 225 g Turkey Thighs-boneless, skinless
Aromatics
1 1 Yellow Onion-small, diced
2 2 Garlic cloves-minced
2 tbsp 30 mL Fresh Tarragon-chopped
Binding
1 1 Egg
1/4 cup 60 mL Heavy Cream
1/4 cup 30 g Breadcrumbs-plain
Seasoning
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1/4 tsp 1.25 mL Nutmeg-ground
Glaze
2 tbsp 30 mL Apricot Jam
1 tbsp 15 mL Dry Sherry

Equipment

Loaf pan
Large bowl
Skillet
Plastic wrap
Small saucepan

Instructions

🎙️ Cook with voice coach

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