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Turkey, sage and cranberry terrine
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Prepare a delightful turkey, sage, and cranberry terrine ahead of time for a convenient and impressive meal.
Ingredients:
  • 50g butter
  • 1 large leek, trimmed, halved, sliced
  • 2 garlic cloves, crushed
  • 16.00 gm brown sugar
  • 82.50 ml dried cranberries
  • 40.00 ml brandy
  • 12 slices prosciutto (see notes)
  • 62.50 ml fresh sage leaves
  • 1kg turkey mince (see notes)
  • 1 egg, lightly beaten
  • 1.25 gm mixed spice
  • 200g chicken breast fillet, diced into 2cm pieces
  • 36.40 gm extra virgin olive oil
  • Cornichons, to serve
  • Jellied cranberry sauce, to serve
  • Crusty bread, to serve
Instructions:
  • In a frying pan over medium heat, melt butter. Sauté leek for 5 to 7 minutes until softened. Stir in garlic and brown sugar, cook for 2 minutes until caramelized. Allow the mixture to cool completely.
  • Combine fresh cranberries with a splash of flavorful brandy in a bowl and let them soak for 15 minutes.
  • Preheat your oven to 180C/160C fan-forced. Grease a 7cm-deep, 11cm x 21cm (base) loaf pan, then elegantly line it with prosciutto, slightly overlapping each slice, with the excess hanging about 6cm on all sides.
  • Chop 1 tablespoon of sage. Combine minced meat, leek, cranberries, egg, sage, and mixed spices in a large bowl. Season generously with salt and pepper. Mix thoroughly. Add chicken and mix again. Press mixture firmly into a pan, smoothing the top. Cover with prosciutto, then tightly with foil.
  • 1. Set the pan in the baking dish and fill with boiling water until it reaches halfway up the side of the pan. 2. Bake for 1 hour, then uncover and bake for an additional 15 minutes. 3. Remove the pan from the baking dish and let it cool for 20 minutes. Gently drain any excess liquid from the pan. 4. Carefully invert the terrine onto a plate, cover, and refrigerate overnight.
  • Let the terrine sit at room temperature for 15 minutes before serving. In a small frying pan, heat oil over medium-high heat. Fry the rest of the sage until crisp, about 1 minute. Drain on paper towel. Sprinkle the sage over the terrine. Enjoy with cornichons, cranberry sauce, and crusty bread.

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