SMOKED TURKEY RILLETTES
Provided by Florence Fabricant
Categories dips and spreads, appetizer
Time 1h30m
Yield Nearly 2 cups
Number Of Ingredients 10
Steps:
- Peel skin from turkey and reserve. Cut turkey in large chunks, discarding cartilage, membrane and bones. Melt fat in a 2- to 3-quart saucepan. Add turkey and skin, bay leaves, thyme and garlic. Add enough stock to barely cover turkey. Bring to a brisk simmer and cook about 1 hour, until most of stock has evaporated (surface will no longer look foamy or bubbly). Remove from heat and cool to room temperature.
- Discard skin, bay leaf and thyme. Remove turkey with a slotted spoon, draining well. Cut turkey in 1-inch pieces and place in food processor. Add fat from saucepan. Pulse quickly about 15 times until mixture looks finely shredded. Season with pepper; adding salt only if not using smoked turkey. Pack in a crock, cover and refrigerate overnight or longer (it is best after a couple of days). Remove from refrigerator 30 minutes before serving with toast rounds and cornichons.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 154 milligrams, Sugar 1 gram, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
