Ingredients:
2 Eggs
1 cup Milk
8 cup Leftover stuffing, see * Note
Vegetable cooking spray or butter
2 tbsp Butter
1 cup Grated carrots
1/2 Chopped red bell pepper or
1/2 cup Diced roasted bell peppers red and
1 cup Shredded leftover turkey meat
10 Sage leaves -, (to 12)
6 oz Baby spinach
1/2 cup Sliced mushrooms
Instructions:
* 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
1/2-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 1/2-inch border around edge of
stuffing. Place a 1/2-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 1/2-inch border around edge. (If using roasted pepper, cook
pepper and turkey at same time 2 minutes.) Press another 1/2-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 1/2-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 1/2 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@prodigy.com
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 246 Calories; 25g Fat (90.2%
calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 113mg
Cholesterol; 268mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 8
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