Enjoy this beautiful Turkey Terrine to get you in the festive mood!

Turkey and Chestnut Terrine

This dish is perfect to cook at anytime of the year, especially at Christmas. This dish will make a great substitute from your traditional turkey dinner. The following recipe serves 8 people and will be great served on our LSA Dine Dinner Plate Coupe, LSA Dine Dinner Plate Rimmed, LSA Dine Charger/Serving Plate Coupe, LSA Dine Charger/Serving Plate Rimmed.

Turkey and Hazelnut Terrine

Serves 8                                                            Preparation 25mins                                       Cooking 2 Hours


  • 225 g Turkey fillet, cut into thin strips
  • 2 tbsp Brandy or Sherry
  • 225 g Turkey livers, washed, dried and finely chopped
  • 1 Onion, finely chopped
  • 25g Butter
  • 350 g Raw turkey pieces
  • 50 g Fresh breadcrumbs
  • 2 tbsp Chopped Fresh Parsley
  • 439 g Can whole chestnuts, drained and chopped
  • 10-12 Streaky bacon rashers, rinded
  • Salt and pepper, to taste
  • A little grated nutmeg


  1. Mix fillet strips with brandy. Cover and marinate for 8 hours.
  2. Heat oven to 170C (325F/Gas 3). Saute turkey livers and onion in butter for 5 minutes, stirring frequently.
  3. Process liver mixture with raw turkey, breadcrumbs, parsley and seasoning. Add nuts. Drain fillet strips and stir brandy into liver mixture.
  4. Line a 900g loaf tin with foil, then overlapping rashers. Put in half liver mixture, top with turkey strips, add rest of liver mixture.
  5. Cook in roasting tin half-filled with water for 2 hours.
  6. Remove from roasting tin. Cool. Put a plate and a weight on top and chill for 4 hours.







Leave a comment

Please note, comments need to be approved before they are published.