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Turkey & Chicken Terrine


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



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.

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