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Categories: Appetizers, Main courses

Turkey terrine

Turkey terrine
Los Angeles Times

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 ... Read more

Active work time: 20 minutes | Total preparation time: 2 hours 10 minutes plus 8 hours chilling | Makes 24 slices
  • Nonstick cooking spray
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1/2 pound mushrooms, coarsely chopped
  • 2 cloves garlic, minced
  • 1 bunch green Swiss chard (about 12 cups loosely packed)
  • 2 1/2 pounds ground turkey
  • 1/4 cup chopped basil leaves
  • 1/2 cup nonfat egg substitute (equivalent to 2 eggs)
  • 1/2 cup fresh bread crumbs
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup diced turkey ham

Step 1Spray 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.

Step 2Gently mix together the turkey, cooked chard mixture, basil, egg substitute, bread crumbs, salt and pepper. Stir in the turkey ham.

Step 3Heat 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.

Each slice:
92 calories; 318 mg sodium; 37 mg cholesterol; 3 grams fat; 1 gram saturated fat; 2 grams carbohydrates; 13 grams protein; 0.58 gram fiber.
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