This leftover dish is based on our own Christmas dinner. Your own ingredients will vary. This terrine is best served cold with salad leaves, Branston pickle, strong cheddar cheese and oatmeal crackers.
Additional ingredients to your leftovers:
250g unsalted butter
2 leaves of gelatine
1 pint of stock
Get yourself a loaf tin. Grease it with a little butter. Line the tin with cling film making sure you over lap the sides so as you can cover the terrine once it is assembled. I got my turkey pieces and poached them in 250g of melted butter for around 10 minutes. This will help with any dry bits you have and also help with the setting of the dish. Begin assembling the terrine with the turkey as the first bottom layer. Be sure to use a slotted spoon to remove from turkey from melted butter before assembly. Alternate the layers with the leftovers you have at hand. Finish the build with a meat layer so as to ensure you have a stable lid. Heat 1 pint of stock and add gelatine. Stir until gelatine dissolves. Pour gelatine stock through a sieve into a jug. Place your loaf tin into a sink. Now carefully pour the stock into the terrine to fill any gaps. Cover terrine with cling film and place a weight on top. Leave in fridge for a couple of hours to set.