30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Aunt Tabitha's Tarragon Turkey Terrine
An enhanced version of the classic terrine, featuring a richer flavor profile and more refined texture. Includes a pistachio crust and a port wine reduction.
Total Time
300
Yield
8
Calories
320 cal
Difficulty
Medium
Cuisine
Holiday
(0 reviews)
What You'll Need
Equipment:
Loaf pan, Large bowl, Skillet, Plastic wrap, Small saucepan •
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Instructions
In a large bowl, combine the Ground Turkey, Turkey Thighs, and diced Foie Gras (if using).
In a skillet, sauté the Shallot until softened. Add the Garlic cloves and cook for another minute until fragrant.
Add the sautéed Aromatics, Fresh Tarragon, Egg Yolks, Heavy Cream, Panko Breadcrumbs, Salt, White Pepper, and Four Spice Powder to the Turkey mixture. Mix well to combine.
Line a loaf pan with plastic wrap, leaving an overhang on all sides. Press the chopped Pistachios onto the bottom of the loaf pan to form a crust.
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 6 hours, or preferably overnight, to allow the terrine to set.
To make the Glaze, combine the Port Wine and Honey in a small saucepan. Reduce over medium heat until thickened and syrupy.
Unmold the terrine onto a serving platter. Brush the top with the Port Wine Glaze.
