Quick & Easy

Turkey rillettes

We know by the end of Christmas day you'll be swearing you could never eat another morsel of turkey. We also know you'll have changed your mind by Boxing Day. Especially if you give our turkey rillettes recipe a try.
turkey rillettes



1.Melt 100g butter with ⅓ cup cream and ¼ teaspoon hot paprika in small saucepan, stirring over low heat, until combined.
2.Blend or process 2 cups (320g) coarsely chopped cooked turkey meat, ½ coarsely chopped small red onion and ¼ cup loosely packed fresh flat-leaf parsley leaves, pulsing, while adding butter mixture in thin, steady stream.
3.Place rillette mixture in four ½-cup (125ml) dishes, cover; refrigerate until required.

Serve with pickled onions, olives and thinly sliced toasted french bread stick.


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