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Smoked Turkey Terrine in Pastry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)444.3463
Energy (kCal)8469.5763
Carbohydrates (g)378.2967
Total fats (g)623.8035
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the turkey, shallots, brandy, cream, eggs, and seasoning in a food processor. | 2. Brush each sheet of pastry with melted butter and use to line terrine pan. | 3. Spoon the turkey mixture into the terrine and cover with the overlapping pastry. | 4. Cut slits in the top to allow the steam to escape. | 5. Brush with a little beaten egg. | 6. Bake at 370 degrees for 40 minutes or until cooked. | 7. When cool, cut into slices and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    turkey breast 1 kg smoked 1146.0523 1.4074 237.8561 14.8786
    shallot 4 chopped 460.8 107.52 16.0 0.64
    brandy 3 tablespoons - - - -
    cream 2 cups 1584.0 31.92 17.424 166.46400000000003
    egg 2 143.0 0.72 12.56 9.51
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    phyllo pastry 6 sheets - - - -
    butter 60 melted 5130.0 235.71 160.29 432.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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