Turkey & Chicken Terrine
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Turkey & Chicken Terrine
The sharpness of the cranberry gel and the richness of the turkey and chicken terrine work wonderfully well together. This recipe can be made ahead of time, ready for the party season, making service quick and simple.
For The Terrine
| Code | Product | Pack Size | For 8 Servings |
| From the fridge | Cooked and shredded turkey | 200gm | |
| From the fridge | Cooked and shredded chicken | 150gm | |
| 54956 | Dried sage | 130gm | 1 tsp |
| 60143 | Dried thyme | 275gm | 1 tsp |
| From the tap | Water | 250ml | |
| 23200* | Gelburgeur | 500gm | 7gm |
For The Cranberry Gel
| Code | Product | Pack Size | For 8 Servings |
| 5998 | Frozen cranberries | 1kg | 200gm |
| From the tap | Water | 100ml | |
| 25647* | Gelcrem cold | 500gm | 20gm |
* - PRE-ORDER REQUIRED
To make the terrine...
- Blend together water, chicken glace, dried herbs and gelburgeur until a paste is formed.
- Combine thoroughly with the cooked meats, use cling film to roll into a large sausage, or if you prefer press into a ring or silicone mould, and leave to set in the refrigerator.
To make the cranberry gel...
- Heat the cranberries and water until reduced, blend and let cool.
- Blend cranberry mixture with the gelcrem, leave the mixture to hydrate for at least 30 minutes in the fridge, then blend again to obtain final consistency.
Serve with Mixed Crispbreads 37373 - 12x105gm. Or see pages 3-5 in our brochure for our delicious bread range.
