HomeBeautiful
  • Open Homes
  • Bathroom
  • Kitchen
  • Outdoor
  • Decorate
  • Hamptons
  • Podcasts
  • Beach House
  • hacks
HomeBeautiful
  • Open Homes
  • Bathroom
  • Kitchen
  • Outdoor
  • Decorate
  • Hamptons
  • Podcasts
  • Beach House
  • hacks
Subscribe
Getting your coastal kitchen floor plan right
Watch 2:03

Getting your coastal kitchen floor plan right

{headline}

{headline}

Ginger and lime glazed ham

Ginger and lime glazed ham

6 Tips to entertaining with Manu

6 Tips to entertaining with Manu

Smoked Trout and Pea Quiche

Smoked Trout and Pea Quiche

Cassata ice-cream sandwiches

Cassata ice-cream sandwiches

{headline}

{headline}

The well-dressed Christmas table

The well-dressed Christmas table

How to make an edible Christmas wreath

How to make an edible Christmas wreath

It’s International Cabernet Day!

It’s International Cabernet Day!

{headline}

{headline}

12 amazing gingerbread houses

12 amazing gingerbread houses

How to choose the right bubbly for the festive season

How to choose the right bubbly for the festive season

Red Plum & Blackberry Pie

Red Plum & Blackberry Pie

Today is National Pizza Day and we're celebrating!

Today is National Pizza Day and we're celebrating!

Black Forest pavlova recipe

Black Forest pavlova recipe

The perfect entry level cocktail

The perfect entry level cocktail

Whole grilled corn, with miso & lime aioli & basil

Whole grilled corn, with miso & lime aioli & basil

  1. Home
  2. Entertain

Turkey, chicken & cranberry terrine

The HB hotline has been running hot with requests for this recipe! - by Kerrie Worner
  • 19 Dec 2018
Turkey, chicken & cranberry terrine
Chris Warnes
Serves 8-10
Proudly supported by

It doesn't get much better than turkey, wrapped in bacon! This tantalising celebration centrepiece will feed a crowd, satisfy even the fussiest eaters and provide perfect leftovers for Boxing Day luncheon.

Ingredients

19 (600g) streaky rindless bacon rashers

2 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, crushed

¼ cup dried cranberries

1⁄3 cup white wine

1 cup (100g) fresh white breadcrumbs

1 egg

500g turkey mince

250g pork mince

600g chicken thigh fillets, trimmed, roughly chopped

2 tbsp chopped parsley

2 tsp thyme leaves, extra sprigs for garnish

½ cup pistachios

Ground sea salt and cracked black pepper, to season

1⁄3 cup maple syrup

1 bunch spring onions, trimmed, halved lengthways

8 eschallots, peeled

Roasted potatoes and chutney, to serve

Method

  1. Preheat oven to 180°C. Grease and line two sides of a 23cm x 13cm (1.8-litre capacity) loaf tin with baking paper. Overlap 6 rashers of bacon and place against side of tin to cover half of the base and one whole side of tin, with 3cm overhanging edge. Repeat on other side of tin so rashers meet in the middle of the base.

  2. Place 3 overlapping rashers at each end so they join up to bacon on base, leaving excess bacon to overhang. Make sure there are no gaps in bacon.

  3. Heat 1 tablespoon of oil in a medium non-stick frying pan over a medium heat. Cook onion and garlic, stirring occasionally, for 4 minutes or until soft but not brown. Add cranberries and wine, bring to a simmer and cook for 2 minutes or until reduced by half. Transfer to a large bowl.

  4. Add breadcrumbs, egg, turkey mince, pork mince, chicken, parsley, thyme and pistachios. Season and mix well with a clean hand. Press into prepared tin. Tap tin on bench to compress filling.

  5. Lay remaining rasher of bacon lengthways on top, in the middle. Fold bacon in at both ends, then from both sides until filling is completely covered. Roast, covered with greased foil, for 30 minutes, uncover and roast for a further 30 minutes or until golden.

  6. Allow to stand for 15 minutes. Drain off cooking juices, carefully remove terrine and place in a small roasting tray that has been lined with baking paper. Scrape off congealed juices. Brush with half of the maple syrup. Return to oven for 20 minutes, brushing with more syrup after 10 minutes. Allow to stand for 15 minutes before slicing.

  7. Heat remaining oil in a medium non-stick frying pan over a medium heat. Add spring onions and eschallots and cook, turning occasionally, for about 12 minutes or until golden and tender. Serve terrine warm with onions, eschallots, roast potatoes and chutney.

    Tip:

    Terrine can be made the day before and refrigerated overnight to cook on the day, or cook it the day before, cool and refrigerate and serve cold in thin slices.

Turkey, chicken & cranberry terrine recipe
Chris Warnes
  • Entertain
  • Christmas
Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

FREE Miranda Kerr Mug-SAVE 31%

by Royal Albert, when you subscribe

Subscribe Now
FREE Miranda Kerr Mug

FREE Miranda Kerr Mug-SAVE 31%

by Royal Albert, when you subscribe

Subscribe Now
FREE Miranda Kerr Mug

Recommended to you

Getting your coastal kitchen floor plan right
Watch 2:03

Getting your coastal kitchen floor plan right

{headline}

{headline}

Ginger and lime glazed ham

Ginger and lime glazed ham

6 Tips to entertaining with Manu

6 Tips to entertaining with Manu

Smoked Trout and Pea Quiche

Smoked Trout and Pea Quiche

Cassata ice-cream sandwiches

Cassata ice-cream sandwiches

{headline}

{headline}

The well-dressed Christmas table

The well-dressed Christmas table

How to make an edible Christmas wreath

How to make an edible Christmas wreath

It’s International Cabernet Day!

It’s International Cabernet Day!

{headline}

{headline}

12 amazing gingerbread houses

12 amazing gingerbread houses

How to choose the right bubbly for the festive season

How to choose the right bubbly for the festive season

Red Plum & Blackberry Pie

Red Plum & Blackberry Pie

Today is National Pizza Day and we're celebrating!

Today is National Pizza Day and we're celebrating!

Black Forest pavlova recipe

Black Forest pavlova recipe

The perfect entry level cocktail

The perfect entry level cocktail

Whole grilled corn, with miso & lime aioli & basil

Whole grilled corn, with miso & lime aioli & basil

HomeBeautiful
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
HomeBeautiful Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • Beauty Crew
  • marie claire
  • Who

Our Network

  • Better Homes and Gardens
  • BHG Shop
  • New Idea food
  • New Idea
  • Girlfriend
  • That’s Life
  • All Recipes
  • Practical Parenting
  • 7plus
  • 7News
  • Health Engine
  • The West Australian
  • Perth Now
  • Airtasker
  • Society One
  • Starts at 60
© 2021 Are Media PTY LTD
Get more from

Magazine Subscription Offer

FREE Miranda Kerr Mug-SAVE 31%

Shop This Offer
FREE Miranda Kerr Mug