This meaty loaf is served cold in slices as a classic starter. It needs to be prepared several hours in advance of serving. For speedier serving, it can be served warm as a tasty supper dish.
- 225g turkey mince
- 225g chicken livers, thawed if frozen
- 225g pork sausagemeat
- 1 small onion, chopped
- 1 garlic clove, crushed
- 4tbsp cranberry sauce and extra to serve
- 2tsp dried sage
- Salt and freshly ground black pepper
- 1 medium egg, beaten
- 4tbsp dry white wine or cold chicken stock
Pre-heat oven to 180°C/350°F/Gas Mark 4. Lightly grease a 900g loaf tin. Put the mince, livers, sausagemeat, onion and garlic in a blender or food processor and blend for a few seconds until smooth. Transfer into a mixing bowl.
Stir in the cranberry sauce, sage and plenty of seasoning. Mix in the egg and wine or stock.
Spoon the mixture into the loaf tin. Cover with foil and place in a roasting tin. Pour in hot water to come half way up the loaf tin and put in the oven. Bake for about 1hr 15 mins or until set and the juices run clear when a skewer is inserted into the middle. Remove from the water.
Keeping the loaf covered, leave to cool completely, then place weights on top of the loaf and chill for at least 4hrs or overnight. Turn out of the tin to serve, cut into slices and accompanied with crusty bread, salad leaves and extra cranberry sauce.
Top tip for making Turkey and cranberry terrine
If serving this dish warm as a loaf, after cooking, keep it covered for 20 mins, then remove the foil, drain away the juices and turn out of the tin. Serve in wedges with vegetables or salad.