Smoked turkey rillettes recipe

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.

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