I was introduced to the concept of rillettes while watching a cooking show. This simple spread is a play on that and a great way to get rid of holiday leftovers or a fun method of sharing a successful harvest with guests after the hunting season.
Smoked turkey rillettes recipe
- 2-1/2 Tbsps. Cream
- 1/2 stick Unsalted Butter
- 1 cup Smoked turkey, chopped
- 1/4 cup Onion, diced
- Sliced green olives or pickled onions (optional)
Step 1: Place cream and butter in a small sauce pan or saucier and place on stove top over low heat until melted.
Step 2: Place turkey and onion in a food processor and pulse until combined.
Step 3: Allow your food processor to run and slowly stream-in the cream and butter mixture. Spin until the spread reaches your preferred texture.
Step 4: Transfer mixture to a covered bowl and place in the fridge until cooled.
Step 5: Spread over crackers or toast points. Top with sliced green olives or pickled onions, if desired.
Tips and substitutions
Turkey breasts are my go-to cut for this application. But any portion of the turkey will do. A mixture of dark and white meat yields a deeper flavor.
If you want to add another flavor element to this spread, I have found success with paprika or dill. If I go with the dill, I forgo the olives or pickled onions. I strongly recommend using one of the three, though. It adds another layer of flavor complexity.
After a couple days in the fridge, you may find the rillettes beginning to dry out. This can be fixed my adding a little cream and stirring.