Difícil

Truffled turkey terrine

Name: Truffled turkey terrine
Prep time: 45 min
Cook time: 100 min
Total time: 145 min
Yield: 10 servings
Cuisine: Traditional
Ingredients: 1800 g Turkey (boned and butterflied); 1000 g Minced pork; 100 g Serrano ham (finely diced); 1 unidad de Egg; 30 g Truffle (chopped); 50 ml Brandy; 1 g Nutmeg; 14 g Salt; 2 g Pepper; 2500 ml Beef stock (light and low-salt)

A festive pressed turkey and pork terrine scented with truffle and brandy, served in thin slices.

45 minprep

100 mincooking

10servings

5.847 kcalwhole recipe

585 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Main course More than 2 hours Traditional

Gluten-free y 7 más Indicative dietary requirements

View full classification 25 etiquetas

Diet

Omnivorous

Necesidades alimentarias

Gluten-freeLactose-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Boiling

Aparatos

Casserole pot

Cocina

Traditional

Season

AutumnWinter

Occasion

WeekendFor guestsBudget-friendly

Nutrition

High in proteinSource of omega-3High in ironLow carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Turkey boned and butterflied 1800 g
Minced pork 1000 g
Serrano ham finely diced 100 g
Egg 1 unidad
Truffle chopped 30 g
Brandy 50 ml
Nutmeg 1 g
Salt 14 g
Pepper 2 g
Beef stock light and low-salt 2500 ml

Shopping list Select and share only what you need

Let’s get cooking

Method

Heat the stock in a pan large enough to hold the terrine and keep it just below a simmer.
Mix the pork with ham, egg, truffle, brandy, nutmeg, salt and pepper.
Lay out the turkey, spread over the filling, roll tightly and wrap in clean muslin or cooking net.
Poach gently in the stock for 75–90 minutes, until the centre reaches 74°C.
Drain, press under a weight and cool completely. Refrigerate for 12 hours before slicing.

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Ingredients

Method

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