Country Terrine Recipe

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Country Terrine
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Ingredients
18
Count
Nutrition
158
Calories
Total time
130
Minutes
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Ingredients:

  • 1/2 cup white wine
  • 2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1 1/2 lb sliced bacon
  • 1 tbsp salt
  • for wine aspic
  • 1 envelope unflavored gelatin
  • 2 tbsp cold water
  • 2 tsp instant beef bouillion
  • 1 cup red wine(white , if you want the aspic to be a bit lighter in color)
  • 1 cup water

Directions:

  1. Cut 1/4 of the turkey breast into thin slices.
  2. Cut slices into 1/4 strips,place into shallow container.
  3. Mix wine,2 teaspoons salt,cloves,nutmeg and allspice together,pour over turkey strips.
  4. Cover,and refrigerate 1 hour.
  5. Grind the remanining turkey,pork,ham,and 1 pound of bacon.
  6. Place chicken livers,eggs and 1 tablespoon salt in blender,blend until smooth,stir into grind meats.
  7. Drain turkey strips.
  8. Stir the marinade(that the turkey strips have been sitting in) into the ground meat mixture.
  9. Line 2 loaf pans with foil,leaving an overlap on sides of pan.
  10. Place the remaining bacon slices across bottoms and up sides of pans,allowing the slices to overhang edges of pans.
  11. Pack 1/4 of the ground meat mixture in each pan.
  12. Place half of the turkey strips on mixture in each pan.
  13. Cover each with half the remaining ground meat mixture.
  14. Fold bacon over top.
  15. Place the loaf pans in a shallow pan,fill larger pan with hot water io within 1 to 2 .
  16. Cook uncovered at 425 degrees for 2 hours.
  17. Remove pans from larger pan,fold foil over top.
  18. Place weights on terrine,pressing down firmly for a couple of minutes.
  19. Leave weights on pans,refrigerate loaves in pans(do not remove weights until terrine is completely cool.
  20. Make your Wine Aspic
  21. Sprinkle gelatin over 2 tablespoons of wate in pan.
  22. Stir in bouillon and wine.
  23. Cook ,stirring all the while,until gelatin is dissolved.
  24. Remove from heat,stir 1 cup water.
  25. Place pan with the wine mixture in a bowl of ice and water,stir until mixture begins to thicken(about 10 minutes)
  26. Pour into jelly roll pan,cover and refrigerate until set.
  27. Remove terrine from pans by grasping ends of foil,remove the foil.
  28. Place terrine on platter,cut into thin slices,cut slices into halfs.
  29. Cut the wine aspic into tiny squares,placing them around the terrine.
  30. ~Attend to guests~
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 158 Kcal (662 kJ)
Calories from fat 70.57 Kcal
% Daily Value*
Total Fat 7.84g 12%
Cholesterol 64.45mg 21%
Sodium 618.04mg 26%
Potassium 138.47mg 3%
Total Carbs 2.33g 1%
Sugars 0.21g 1%
Dietary Fiber 0.01g 0%
Protein 19.09g 38%
Vitamin C 1.5mg 3%
Iron 1.6mg 9%
Calcium 6.4mg 1%
Amount Per 100 g
Calories 144.94 Kcal (607 kJ)
Calories from fat 64.74 Kcal
% Daily Value*
Total Fat 7.19g 12%
Cholesterol 59.13mg 21%
Sodium 566.98mg 26%
Potassium 127.03mg 3%
Total Carbs 2.14g 1%
Sugars 0.2g 1%
Dietary Fiber 0.01g 0%
Protein 17.51g 38%
Vitamin C 1.4mg 3%
Iron 1.4mg 9%
Calcium 5.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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