500 g of smoked turkey breast
250 g of pork meat
200 g of beef meat
4 slices of smoky bacon
Salt and black pepper to taste
1/2 teaspoon of chopped fresh thyme
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1 cup of dry white wine
1/4 cup of cognac
Ground almonds for garnish (optional: 100 g of vegetable oil or butter)
500 g of smoked turkey breast
250 g of pork meat
200 g of beef meat
4 slices of smoky bacon
Salt and black pepper to taste
1/2 teaspoon of chopped fresh thyme
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1 cup of dry white wine
1/4 cup of cognac
Ground almonds for garnish (optional: 100 g of vegetable oil or butter)
Reserve about 100 g of the turkey breast and cut it into small pieces
Season with salt, black pepper, and thyme
Set aside
Mash the remaining turkey breast together with pork and beef, 2 slices of bacon, and the thyme
Season with salt, black pepper, nutmeg, cinnamon, and cloves
Mix well and adjust seasoning as needed
Add white wine and cognac (if using)
Mix again
Line a refractory terrine dish with 1 slice of bacon and spread 1/3 of the meat mixture
Level it off with a spatula and top with the reserved turkey breast pieces
Cover with the remaining slice of bacon, seal or cover hermetically with aluminum foil
Bake in a hot oven (220°C) in a water bath to 5 cm depth for 90 minutes
Remove from the oven and place a weight on it to compress for 12 hours
Unmold, warm the edges of the mold, and serve the terrine chilled, garnished with ground almonds.
