Terrine of poultry meat with peppers and olives

Recipe "Terrine of poultry meat with peppers and olives":

Terrine of poultry meat with peppers and olives


For the filling and coating

  • 150-200 g thin slices of bacon
  • 1 green bell pepper
  • 100 g green olives, pitted
  • 5 sprigs of parsley
  • black pepper coarse
  • 1 teaspoon lemon juice
  • 50 g ketchup

For the stuffing

  • 350 g minced turkey breast
  • 350 g minced chicken thighs
  • 2 onions
  • 100 g of fine oat flakes
  • 100ml dry vermouth
  • 3-4 cloves of garlic
  • 2 tablespoons of "Chile" powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon of salt
  • 0.5 teaspoons of black pepper

cooking time

2 hours 30 minutes

Number of servings


The complexity of cooking





Birthday, New Year, Christmas, Dinner


oven / oven

Step by step recipe for cooking

Step 1

Chop the onion and garlic as finely as possible. Mix all the ingredients for the stuffing in a large bowl, knead with his hands. Do not overdo it! Close the bowl of foil and place in the refrigerator for a period of 4 to 24 hours.

Step 2

For the stuffing chop the peppers into small cubes, olives - slices or chunks. Parsley leaves are cut. Mix the ingredients and season with black pepper and lemon juice and stir.

Step 3

Heat the oven to 165 C. The rectangular cake pan 2 liter Shots bacon slices overlap so that they hung from ledges form.

Step 4

Fill out half the meat mixture, put the filling, close the second half of the minced meat. Close the surface of slices of bacon.

step 5

Put the form on a baking sheet and bake 1-1 1/4hours, up until the meat is dense to the touch. Approximately 10 minutes before end of baking grease surface terrine ketchup. Thermometer inserted into the terrine, should read 71 C.

step 6

Drain excess fat and completely cool terrine. Close the cling film, put on his board with the load. Leave in the refrigerator for a period of 12 to 48 hours. Put in a dish and cut into slices.

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