30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Aunt Tabitha's Tarragon Turkey Terrine
A luxurious terrine showcasing the finest ingredients and refined techniques. Features a duck prosciutto wrapping, black truffle accents, and a Madeira wine jelly.
Total Time
480
Yield
8
Calories
450 cal
Difficulty
Expert
Cuisine
Holiday
(0 reviews)
What You'll Need
Equipment:
Loaf pan, Large bowl, Skillet, Plastic wrap, Saucepan •
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Instructions
Bloom the Gelatin Powder in 2 tablespoons of cold water. Set aside.
In a saucepan, combine the Madeira Wine and Port Wine. Reduce over medium heat until syrupy. Stir in the bloomed Gelatin and set aside to cool and set into a jelly.
In a large bowl, combine the Ground Turkey, Turkey Thighs, and Black Truffle slices.
In a skillet, sauté the Shallot until translucent. Add the Garlic cloves and cook for another minute until fragrant.
Add the sautéed Aromatics, Fresh Tarragon, Egg Yolks, Crème Fraîche, Brioche Breadcrumbs, Fleur de Sel, White Pepper, and Mace to the Turkey mixture. Mix gently to combine.
Line a loaf pan with plastic wrap, leaving an overhang on all sides. Layer the Duck Prosciutto slices to cover the bottom and sides of the loaf pan.
Pack the Turkey mixture firmly into the loaf pan.
Fold the plastic wrap and Duck Prosciutto over the top of the terrine to seal it completely.
Refrigerate for at least 24 hours to allow the terrine to set.
Unmold the terrine onto a serving platter. Slice the Madeira Wine Jelly into thin slices and arrange around the terrine.
