Low-Carb Jellied Turkey Terrine with Parsley and Capers

Jellied Turkey Terrine with Parsley and Capers

Here's an unusual way to use up left-over roast turkey: a delicate terrine set with naturally jellied stock and flavoured with a zingy mixture of fresh parsley, capers and gherkins.

I made this with the leftovers of two chickens (not having a spare gobbler to hand) but it will work just as well with turkey, provided that you boil the stock long enough for it to form a gentle jelly.

If you have any left-over gammon, cut it into cubes and add it to the terrine to create a beautiful white, green and pink mosaic.

Speaking of gammon, the inspiration for this recipe comes from the memory of a glorious ham terrine I tasted in France more than 20 years ago.

My husband and I had (foolishly, in hindsight, considering we had a nine-month-old baby at the time) spent a few weeks driving around France, and while we were in Burgundy we bought a thick slice of jambon persillé - a classic of French charcuterie - from the local shop. I can honestly say it was one of the most delicous things I've ever tasted, with its  cubes of rosy ham encased in a sparkling, flavoursome jelly and layered with plenty of finely chopped parsley.

Jellied Turkey Terrine with Parsley and Capers

This is easy to make, but you will need to simmer the entire turkey carcass (or two chicken carcasses) for at least two hours in order to extract enough collagen from the bones to achieve a set.

If you're not confident that your stock will set, add 6 to 8 whole raw chicken wings to the pot.

I've added chopped cocktail gherkins and capers to the terrine because I love their spiky flavours, but you can use a mixture of chopped fresh herbs of your choice, and add anything else you fancy.

Jellied Turkey Terrine with Parsley and Capers

2-3 cups leftover roast turkey, pulled into large shreds

1 cup (250 ml) finely chopped fresh parsley 

7 Tbsp (105 ml) capers, rinsed and chopped 

7 Tbsp (105 ml) finely chopped cocktail gherkins
the juice of half a lemon

salt and milled black pepper

For the stock:
a turkey carcass, or two chicken carcasses
3 litres water (or enough to cover the bones)
1 cup (250 ml) white wine
1½ tsp (7.5 ml) sea salt
1 onion, halved and studded with 3 whole cloves
2 carrots, coarsely chopped
a stick of celery
a few stalks of parsley
a sprig of fresh thyme
2 bay leaves
1 tsp (5 ml) black peppercorns

First make the stock. Place the turkey bones in a large stock pot and add the wine, water and salt. Bring to the boil, then reduce the heat and simmer for 15 minutes, skimming off any foam as it rises. Now add all the remaining stock ingredients and cook, covered with a tilted lid, at a gentle simmer for two hours, topping up with a little more water if necessary.

Strain the stock through a sieve lined with a laundered napkin (or a new kitchen cloth) and pour it back into the rinsed-out pan. Bring to the boil again and simmer briskly for another 30 minutes, or until the stock has reduced by about a third. Strain the stock again and allow it to cool to lukewarm. Skim off any fat and set aside.

Line a wet metal loaf tin with clingfilm. If you have a silicone loaf tin, there's no need to line it. Combine the parsley, capers and gherkins in a bowl, stir in the lemon juice and season well with salt and pepper. Scatter quarter of the parsley mixture on the bottom of the tin and arrange a third of the chicken strips on top. Sprinkle more of the parsley mixture over the chicken, and carry on layering until you have used up all the chicken and parsley. Season each layer with a little salt and pepper. Press down firmly on the mixture with the flat of your hand.  Now gently trickle the cooled turkey stock into the terrine; the stock should cover the top layer to a depth of about 3 mm. Cover the tin with clingfilm and chill for 3 hours, or until the jelly has set.

Serve cold, with crusty bread, or with boiled new potatoes and salad.

Serves 6-8, depending on the size of your loaf tin.

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