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Turkey and Swiss Chard Terrine

Monday, January 19th, 2009

Ground turkey, prunes, Swiss chard, and fresh herbs come together in a haute twist on meatloaf.

Turkey and Swiss Chard Terrine

Adapted from Clotilde‘s Pork and Swiss Chard Terrine (via Big City, Little Kitchen)

What I Changed (Reflected Below) and Why: I substituted ground turkey because I had trouble finding ground pork and used 20oz instead of 14oz because that’s how much came in 1one package; I used whole wheat flour instead of white flour for nutrition; I left out the bread crumbs because I didn’t have any stale bread; I used chicken stock instead of milk because I didn’t have any milk; I doubled the amount of Swiss chard because it’s so nutritious and tasty I couldn’t help it

20 prunes (9 ounces), pitted
Butter, for greasing
4 eggs
1/2 c chicken stock (or milk)
1 1/4 c whole wheat flour
20 ounces lean ground turkey
One small yellow onion, finely chopped
1/2 tsp salt
1/4 tsp ground pepper
6 large leaves Swiss chard, stalks removed and finely chopped
1/3 cup fresh flat-leaf parsley, roughly chopped
1/4 cup fresh tarragon, roughly chopped
6 leaves fresh sage, roughly chopped

1. Place prunes in bowl and pour over boiling water to cover; set aside and let them rehydrate.

2. Preheat oven to 350F and grease a four-cup loaf pan.

3. In a large bowl, whisk together eggs and stock; sift in flour and whisk to combine.  Add meat, onion, salt, and pepper, and mix with hand or wooden spoon until well-combined.  Fold in chard, parsley, tarragon and sage.

4. Drain the prunes and pat dry.  Pack one third of the meat mixture into the bottom of the loaf pan, and arrange half of the prunes over it.  Spread another third of the meat mixture into the pan, layer it with the remaining prunes, and add the rest of the meat, using a spatula to flatten the top.  Cover with foil and bake for one hour (after one hour, an instant-red thermometer inserted into the terrine’s center should read 160F); remove foil, switch oven to broiler setting, and broil for 5 to 8 minutes, until the top is golden-brown.

4. Let terrine cool for at least 15 minutes, then unmold and slice.  Serve slices with crusty bread and a green salad.

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Chestnut Leek Apple Parsley Stuffing

Monday, November 24th, 2008

Gourmet Thanksgiving in Advance (described here) Recipe #6

You will never eat bagged stuffing again. The chestnuts are a tasty but pricey addition; the stuffing would still be delicious if you decide to leave them out.

Chestnut Leek Apple Parsley Stuffing

Adapted from Gourmet Magazine’s Chestnut, Leek, and Apple Stuffing

What I changed (reflected below) and why: Used a combination of white bread and whole wheat bagels since I had both around; Did not discard crust because that seemed like a waste (and who wants to de-crust a bagel?); Halved the butter since it seemed plenty; Did not peel apple for nutrition; Lessened chestnuts since 14-16oz appeared way too many; Substituted half-and-half for cream; Increased parsley for nutrition and for stronger flavor.

6 cups (1/2-inch) bread cubes (mixture of types is fine)
3 large leeks (white and pale green parts only), cut into 1-inch pieces (4 cups)
1/2 stick unsalted butter
2 celery ribs, sliced 1/4 inch thick
1 teaspoon chopped thyme
2 Granny Smith apples, peeled and cut into 1/2-inch cubes
2 cups bottled peeled roasted chestnuts (about 10 oz), halved
1 cup half-and-half
3/4 cup chopped flat-leaf parsley

1. Preheat oven to 350°F with racks in upper and lower thirds. Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes, then remove from oven. (Alternatively, leave out to dry at room temperature 8 to 24 hours.) Then increase oven temperature to 450°F.

2. Meanwhile, wash and chop leeks. Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes. Transfer to a bowl and toss with bread, chestnuts, half-and-half, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.

3. (Stuffing can be assembled, but not baked, 1 day ahead and chilled and covered. Bring to room temperature before baking.) Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.

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