Terrines and pates make wonderful warm weather appetizers and light summer dinners. But country pates, made with finely ground or chunky meat combinations of pork, liver or ham, can be high in calories and fat. Fat is usually added to the meat mixture, and many times the pan is even lined with fat.
The only added fat in this Turkey Terrine is the butter used for cooking the onion and mushrooms. Egg substitute replaces real eggs to keep the fat low, and turkey ham is added to the ground turkey for flavor and texture without the calories of regular ham.
After baking the terrine, let it cool to room temperature, then cover and chill it overnight. Slice and serve it on leaf lettuce with a good mustard and cornichons.