My Tricolor Turkey Terrine is a godsent
Not only after Thanksgiving, but anytime you have leftover turkey, or chicken for that matter.
The other day I was idling in front of my open freezer, looking at what goodies I might find. I came across a nice pan of leftover roast turkey from Thanksgiving. I felt like I hit bingo, dinner just waiting to happen: I made this tricolor turkey terrine and it was a great hit.
All of you familiar with my Latest Cookbook, The Whole Foods Kosher Kitchen, and with my blog, know I play with the Tricolor Theme quite often: Vegetable Terrine, Fish Terrine, Bean Terrine Easy, pretty and fun.
“Stuck” with leftover turkey or chicken?
Sounds like a very good problem to me. Check out my post on Leftover Turkey dishes. Not a smidgen of your turkey will go to waste. From salad to soup and everything in between. Recycle, recast, reinvent, and get a wonderful dish each time. Like this turkey terrine or pate: No cooking, no baking! Perfect for sandwiches, or as a first course or main course with a salad.
Turkey Terrine Variation: Paté
Just the turkey’s natural color. It’s amazing how professional it looks and taste. You have no layering to do. No tomato and no spinach. Use the listed ingredients plus minced fresh parsley, thyme and sage, pour everything in a mold and chill to firm up, and voila! Optional: Fold in chopped (do not grind) 1/2 cup toasted pistachios.
Both the terrine and the pate make a wonderful appetizer, or even a main course, with mixed greens.
- 4 cups cooked turkey or chicken
- 1 small red onion or a large shallot
- 1 cup natural (no nitrites) smoked turkey (optional, but I recommend it)
- ¼ cup brandy or rum
- 1/3 cup coconut milk)
- ¼ cup olive oil
- Ground pepper to taste
- Good pinch each allspice and nutmeg
- ¼ cup tomato paste
- ½ cup frozen spinach, squeezed perfectly dry
In a food processor, process the first set of ingredients until perfectly smooth. Spread one third of the mixture in a greased loaf pan. Mix the second third of the mixture with the tomato paste in a mixing bowl, and spread gently and evenly over the white layer. Add the spinach to the remaining mixture (last third) in the food processor and process until smooth. Spread gently and evenly over the red layer. Cover the loaf in plastic wrap, and chill.
Unmold and slice. Makes 8 servings, more if you are serving it as a first course, or very small as hors d'oeuvre.