Stuffing terrine

Yield: 8 servings

Measure Ingredient
2 Eggs
1 cup Milk
8 cups Leftover stuffing; see * Note
Vegetable cooking spray or butter
2 tablespoons Butter
1 cup Grated carrots
½ Chopped red bell pepper or
½ cup Diced roasted bell peppers; red and yellow
1 cup Shredded leftover turkey meat
10 Sage leaves -; (to 12)
6 ounces Baby spinach
½ cup Sliced mushrooms

* Note: If you don't have 8 cups of stuffing, make a smaller terrine or fill out the layers with more vegetables.

Mix together eggs and milk, pour over leftover stuffing and mix lightly to incorporate. Spray loaf pan with vegetable cooking spray (or grease with butter) and line bottom with parchment paper or wax paper. Press ½-inch layer of stuffing in bottom of pan. Heat 2 teaspoons butter in skillet, add carrots and cook until soft, about 5 minutes. Arrange carrots in loaf pan on top of stuffing, spreading evenly, but leaving uncovered ½-inch border around edge of stuffing. Place a ½-inch layer of stuffing in pan and press down firmly. In same skillet, heat 2 more teaspoons butter, add red bell pepper and cook until soft, about 5 minutes. Add shredded turkey and sage and cook, stirring, about 1 minute. Arrange this mixture in loaf pan, again leaving uncovered ½-inch border around edge. (If using roasted pepper, cook pepper and turkey at same time 2 minutes.) Press another ½-inch layer of stuffing into pan. In same skillet, heat remaining 2 teaspoons butter, add mushrooms and cook, stirring to prevent sticking.

After 3 or 4 minutes, add spinach and cook until spinach is thoroughly wilted. Arrange spinach-mushroom mixture on top of stuffing, again leaving uncovered ½-inch border. Top pan with remaining stuffing and press down very hard. Cover terrine with aluminum foil. Bake at 350 degrees until internal temperature is 165 degrees, about 45 minutes. Remove terrine from oven. Fill empty loaf pan ½ way with hot tap water and place on top of terrine, allowing 30 minutes to firm. Invert terrine on plate or cutting board, slice with serrated knife and serve with Cranberry Gastrique (see recipe) or leftover gravy. Yields 8 servings.

Each serving: 444 calories; 1,376 mg sodium; 116 mg cholesterol; 24 grams fat; 45 grams carbohydrates; 17 grams protein; 0.45 gram fiber Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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