Chicken & Leek Terrine Recipe

Ingredients:

• 1 lb.lean ground chicken or turkey
• 12 oz. bulk hot pork sausage
• 2 eggs. slightly beaten
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/4 cup dry white wine
• 1 tablespoon margarine or butter
• 1 small leek, thinly sliced
• Crackers or toast rounds

Method:

1. In a large bowl, combine, chicken, sausage, eggs, marjoram, thyme, taragon, salt, pepper, and wine. Set aside.
2. In a medium skillet, melt margarine or butter. Add sliced leek and saute over medium heat until leek is limp.
3. Place leek on bottom of a 6-cup mold or baking dish that fits into your slow cooker
4. Carefully spoon chicken mixture over leeks.
5. Press lightly with the back of a spoon.
6. Cover with foil.
7. Place a small metal rack in the bottom of the slow cooker; pour in 2 cups hot water.
8. Set filled mold or baking dish on rack.
9. Cover and cook on high about 3 hours.
10. Remove mold from pot.
11. Leaving meat in the mold, cover, and refrigerate several hours or overnight.
12. Cut into wedges or thin slices.
13. Serve with crackers or toast rounds.

Categories: Appetizers