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Turkey and Swiss Chard Terrine

Ground turkey, prunes, Swiss chard, and fresh herbs come together in a haute twist on meatloaf.

Turkey and Swiss Chard Terrine

Adapted from Clotilde‘s Pork and Swiss Chard Terrine (via Big City, Little Kitchen)

What I Changed (Reflected Below) and Why: I substituted ground turkey because I had trouble finding ground pork and used 20oz instead of 14oz because that’s how much came in 1one package; I used whole wheat flour instead of white flour for nutrition; I left out the bread crumbs because I didn’t have any stale bread; I used chicken stock instead of milk because I didn’t have any milk; I doubled the amount of Swiss chard because it’s so nutritious and tasty I couldn’t help it

20 prunes (9 ounces), pitted
Butter, for greasing
4 eggs
1/2 c chicken stock (or milk)
1 1/4 c whole wheat flour
20 ounces lean ground turkey
One small yellow onion, finely chopped
1/2 tsp salt
1/4 tsp ground pepper
6 large leaves Swiss chard, stalks removed and finely chopped
1/3 cup fresh flat-leaf parsley, roughly chopped
1/4 cup fresh tarragon, roughly chopped
6 leaves fresh sage, roughly chopped

1. Place prunes in bowl and pour over boiling water to cover; set aside and let them rehydrate.

2. Preheat oven to 350F and grease a four-cup loaf pan.

3. In a large bowl, whisk together eggs and stock; sift in flour and whisk to combine.  Add meat, onion, salt, and pepper, and mix with hand or wooden spoon until well-combined.  Fold in chard, parsley, tarragon and sage.

4. Drain the prunes and pat dry.  Pack one third of the meat mixture into the bottom of the loaf pan, and arrange half of the prunes over it.  Spread another third of the meat mixture into the pan, layer it with the remaining prunes, and add the rest of the meat, using a spatula to flatten the top.  Cover with foil and bake for one hour (after one hour, an instant-red thermometer inserted into the terrine’s center should read 160F); remove foil, switch oven to broiler setting, and broil for 5 to 8 minutes, until the top is golden-brown.

4. Let terrine cool for at least 15 minutes, then unmold and slice.  Serve slices with crusty bread and a green salad.

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