Turkey Liver Terrine
Trim any connective tissue and fat from the turkey livers. Set 6 pieces aside. Cut the remaining livers into 2 cm (approximately 3/4 inch) cubes, transfer to a bowl along with half the port wine and herbs and chill overnight. Drain the livers in a colander and remove the herbs. Melt the butter over medium-high heat and quickly saute the livers. Season with salt and pepper, let cool then freeze.
Transfer the frozen livers to a food processor and puree along with the heavy cream and egg white. Add the turkey meat and puree again. Fold in the pistachios and season with salt, pepper and the remaining port wine. Line a terrine mold with bacon, letting excess hang over the sides. Spread half of the filling inside the terrine mold, arrange reserved livers down the center, cover with the remaining filling, smooth the top and wrap the excess bacon over to enclose filling.
Close the terrine mold. Fill a roasting pan with boiling water, add the terrine mold and bake in a preheated oven at 150°C (approximately 300°F) for about 1 1/2 hours. Remove from the water bath and let cool. To serve, rinse apples, quarter, remove cores, cut into wide wedges and saute in hot butter. Remove the terrine from the mold, cut into slices and serve with sauteed apples.