This is an elaboration of our chestnut stuffing with all the flavors of Christmas lunch rolled into one(apart from the sprouts and pudding).
Stuffing is combined with layers of poultry and sauce to make a terrine. The different coloured layers look good when the terrine is sliced. The idea is to cook the terrine, leave it to cool and turn it out onto a plate for slicing and applause.
350g streaky bacon
2 boned chicken or duck breasts (or a mixture of poultry), skins removed
Large tin of unsweetened chestnut puree
1 large onion
2 tablespoons of brandy
4 tablespoons of cranberry or cumberland sauce
Half teaspoon of dried sage
Salt and black pepper
Finely chop the onion and 100g of bacon and fry over a gentle heat in the oil
Remove from heat and mix the sausage meat, chestnut puree, brandy and dried sage thoroughly (use your hands or a food processor). Season the stuffing with salt and pepper (fry a small piece to check the seasoning)
Line a greased loaf tin or terrine dish with the bacon (rinds removed and reserving 2 or 3 slices) and add half the stuffing. Add the cranberry sauce and top with the chicken or duck breasts. Season with salt and pepper and cover with the rest of the stuffing. Fold over any bacon that hangs over the edge of the tin and top with the reserved bacon
Cook for approx 1 1/2 hours at 180c (350f or gas mark 4) in a bain marie. This is a roasting tin filled with 2 cm of hot water (baking tin goes in hot oven and then add boiling water from the kettle). The loaf tin is placed in the bain marie, the steady heat and evaporation of the water will keep the terrine moist
Remove from the oven, leave to cool and chill with some weights placed on top of a board or plate(canned food is fine). This will firm up the terrine and give it a good shape. Unmold (dipping the tin in hot water first), cut into 1 cm slices and eat with toast as a starter
Excellent on its own served as a terrine or as a posh sandwich filler