Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) butter

  2. 1 goose liver (optional, see note)

  3. 1 small onion , finely chopped

  4. 2 clove(s) garlic , chopped

  5. 2 pound(s) ground turkey

  6. 1/4 cup(s) chopped fresh parsley leaves

  7. 1/4 cup(s) brandy or dry sherry

  8. 1 tablespoon(s) finely grated orange rind

  9. 1 1/2 teaspoon(s) salt

  10. 1 1/2 teaspoon(s) dried thyme leaves

  11. 1/2 teaspoon(s) ground black pepper

  12. 3 cup(s) 1/2-inch cubes roast goose , (see note) 5 head(s) romaine lettuce

  13. 2 bay leaves

  14. Heavy cardboard

  15. 2 large navel oranges , peel cut off, halved lengthwise, and sliced crosswise Fresh cranberries

Instructions Jump to Ingredients ↑

  1. In small skillet, melt butter over medium heat. Add goose liver, if desired, and sauté until well browned but still soft and pink in center. Transfer liver to cutting board; set aside. Add onion and garlic to skillet and sauté until translucent--about 3 minutes. Remove skillet from heat and cool onion mixture.

  2. In large bowl, with fork, combine ground turkey, parsley, brandy, orange rind, salt, thyme, and pepper. Stir in goose cubes until lightly mixed; set aside.

  3. In 4-quart saucepan, heat 2 inches water to boiling. Add 8 outer romaine leaves and remove immediately. Drain blanched leaves well and pat dry. If stem ends of leaves are hard, crush them to flatten and make them pliable. Wrap and refrigerate remaining romaine leaves for Step 6.

  4. Heat oven to 350 degrees F. Lightly oil 12- by 4 1/2-inch paté pan. Line oiled pan with blanched romaine leaves, placing top of leaves in bottom of pan and letting stem ends extend beyond pan's top edges. Fill lined pan with half of turkey-goose mixture. If using goose liver, cut into 2- by 1/2-inch strips and place lengthwise down center. Top with remaining turkey-goose mixture and turn leaves over meat mixture. Top with more leaves to cover completely. Place 2 bay leaves on top. Cover paté pan with oiled piece of aluminum foil. Set pan into 13- by 9-inch baking pan and place on center oven rack. Pour hot water into baking pan to come halfway up side of pan.

  5. Bake terrine in hot-water bath 1 1/2 hours or until meat thermometer registers 170 degrees F. Cool terrine in pan on wire rack 30 minutes. Uncover, discard bay leaves, and pour off juices, reserving for another use, if desired. Cover terrine again with foil. Top with a piece of cardboard cut to fit inside the top of pan; weight it down with unopened canned products. Refrigerate overnight.

  6. Just before serving, remove weights and uncover terrine. Loosen terrine from pan. Line serving platter with remaining fresh romaine leaves. Unmold terrine onto romaine. Scrape off any residue that may have accumulated on surface of terrine. Garnish platter with orange slices and cranberries, if desired. With serrated knife, slice terrine and serve.


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