Lean Terrine

By lorik

Ground turkey and ham are combined with pistachios, onions, and fresh sage in this elegant but light version of meatloaf. Serve thin slices on crusty French bread.

Ingredients

• 2 Tbsp vegetable oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 Tbsp chopped fresh sage or 1 tsp dry
• 1/4 cup brandy
• 2 large eggs
• 1/2 cup soft bread crumbs
• 1/4 tsp each ground nutmeg and ground white pepper
• 1/8 tsp ground allspice
• 1/2 cup each finely chopped cooked ham and salted pistachios
• 2 lbs ground turkey
• Sage leaves

Preparation

Step 1

Heat oil in a wide frying pan over medium heat. Add onions and cook, stirring often, until soft (about 7 minutes). Stir in garlic and chopped sage. Remove pan from heat and add brandy; set aflame (not beneath an exhaust fan or near flammable items), shaking pan until flames die. Return to heat and stir until most of the liquid has evaporated; set aside.

In a large bowl, beat eggs. Mix in bread crumbs, nutmeg, pepper, allspice, ham, and pistachios (reserve some for garnish, if desired). Add onion mixture and turkey; mix until well blended.

Spread into a 6 to 8 cup terrine or loaf pan. Cover and place in a larger pan. Put in a 350 degree oven and pour scalding water into larger pan to a depth of at least 1 inch. Bake until meat is firm when pressed and juices run clear when a knife is inserted in center (about 1 1/2 hours). (you can just temp it also, your looking for 165) Let cool; then cover and refrigerate for at least 4 hours or up to 2 days.

Garnish with sage springs and reserved nuts, if desired. Cut terrine into thin slices.

Per appetizer: 127 calories, 11g protein, 3g carbs, 8g total fat, 54mg cholesterol, 109mg sodium