Fillet hip Turkey cut into arbitrary pieces the same so that they are evenly is marinated.

In a bowl, mix the marinade for Turkey breast. Pour 4 tbsp Wok sauce from Kikkoman. There also add crushed garlic, mustard, honey, rosemary or any of your favorite spices.

To the marinade add the pieces of Turkey, mix well, set aside at least 30 minutes. At this time we can deal with other ingredients.

Chicken you need to chop a convenient way for you, using grinder or blender. In the received forcemeat add the egg, cream (sour cream), 1 teaspoon salt, black pepper, mustard seeds or any other of your favorite spices.

Pour in the minced 1 tablespoon sauce from Kikkoman Wok for richness and harmony of taste.

Take any convenient form for baking, it's best to do it in a rectangular shape for cupcakes, I have a form 24х13 cm (volume of 1.5 l). The baking dish cover with foil.

For a festive appearance and flavor of smoked meat vystelim the form of strips of smoked bacon. If bacon is not used, you can just form grease with oil, so the dish will not only festive, but also is dietary!

Then fill in our form. There is absolutely optional, you can mix the slices of Turkey with minced chicken and all together put in a baking dish. I decided to do it in layers. The first layer to form, spread a layer of chicken forcemeat, approximately 1/3 of the total weight and distribute it along the bottom.

On minced chicken spread half of the slices of Turkey breast without the marinade, its excess can gently blot with paper towels.

Then layer the Turkey spread 1/2 of chicken forcemeat, then the other half of the slices of Turkey. End with layer of chicken. Close the surface of the bacon.

Cover the form with foil as a lid, we filled the foil over the edges are well pressed. We put our form in the pan or a pan with hot water. Send our terrine in the oven at a temperature of From 180-170 bake 40-50 minutes. Remove the terrine from the oven and not opening cool down a bit after put the goods from the packaging of cereal or salt, and the terrine was condensed and was then safely cut without cargo it will remain loose and be when cutting to disintegrate. The terrine cool down first to room temperature, and then cool for several hours in the refrigerator.

Free chilled the terrine from the weight and foil. You will see that the meat is formed by a thin layer of jelly stock, it can be neatly tucked away, "brick" terrina will be quite dense. Store in the refrigerator in a suitable form or container. Before serving, slice it with a knife slices the thickness in centimeter. Bon appetit!