Turkey terrine
Terrines and pates make wonderful warm weather appetizers and light summer dinners. But country pates, made with finely ground or chunky meat combinations of pork, liver or ham, can be high in calories and fat. Fat is usually added to the meat mixture, and many times the pan is even lined with fat.
The only added fat in this Turkey Terrine is the butter used for cooking the onion and mushrooms. Egg substitute replaces real eggs to keep the fat low, and turkey ham is added to the ground turkey for flavor and texture without the calories of regular ham.
After baking the terrine, let it cool to room temperature, then cover and chill it overnight. Slice and serve it on leaf lettuce with a good mustard and cornichons.
Spray a large skillet with nonstick cooking spray. Add the butter and heat until melted. Add the onion and cook over medium heat until the onion is tender and begins to brown, about 5 minutes. Add the mushrooms and garlic and cook until the mushrooms begin to brown and their liquid evaporates, 5 to 8 minutes. Stir in the chard and cook until wilted and cooked down, 3 to 5 minutes. Remove the vegetables from the heat and let cool to room temperature.
Gently mix together the turkey, cooked chard mixture, basil, egg substitute, bread crumbs, salt and pepper. Stir in the turkey ham.
Heat the oven to 350 degrees. Spray a 12x4-inch loaf pan with nonstick cooking spray. Pat the mixture into the pan and cover it with foil. Bake the terrine about 30 minutes. Remove the foil and continue baking until the loaf is done in the center, about 1 hour. Let cool, then refrigerate overnight before serving.
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