Heat oil in medium non-stick skillet. When hot, add onion and garlic. Cook until tender about minutes. Transfer to 4-cup bowl. Mince 2 slices bacon in processor with metal blade or by hand. Ad to onion mixture along with bread crumbs, parsley, chives, pork, turkey, Cognac, egg, egg whites, Salt, thyme, oregano, allspice, nutmeg and cinnamon. Mix with wooden spoon until well combined. In skillet let saute small bit of mixture to taste for seasonings. Spoon pate mixture into grease 3-cup terrine mold or baking dis lined with parchment paper. Bang pan down several times to eliminate air bubbles. Top with reserved bacon slices, arranged in single layer. Cover tightly with foil. Put terrine in pan slightly larger than terrine dish. Set on oven rack. Carefully pour in hot water to reach half way up sides of dish. Bake at 350 degrees 2-1/2 hours. Remove from water bath. Cool on rack, weighting pate down (brick or large stone wrapped in foil works well). Chill (still weighting down until well chilled) at least 2 days, before serving. Can be made 4 days ahead and refrigerated, or can be frozen 3 months. Serve chilled, thinly sliced, with mustard, cornichons and thinly sliced bread. Makes 1 (7-inch) loaf, about 8 to 10 servings. Each serving contains about: 250 calories; 408 mg sodium; 85 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 21 grams protein; 0.19 gram fiber. In this pate, ground turkey has been substituted for the customary veal. The pate should be made about 3 days in advance so the flavors have a chance to blend