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Stuffing Terrine

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Vegetables, Meats Latimes3 8 servings

INGREDIENTS

2 Eggs
1 c Milk
8 c Leftover stuffing; see * Note
Vegetable cooking spray or butter
2 tb Butter
1 c Grated carrots
1/2 Chopped red bell pepper or
1/2 c Diced roasted bell peppers; red and yellow
1 c Shredded leftover turkey meat
10 Sage leaves -; (to 12)
6 oz Baby spinach
1/2 c 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 v2.0l.

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