Potted Turkey – My Last Stand!
It is that time of year when if you tried cooking turkey, you might just be wondering what on earth to make next! I was rather pleased with the Tom Yum soup and the Meatballs. But, right at the moment I don’t feel much like eating turkey again for at least a week. So, the leftovers are going in the freezer.
The point of potted meats for me is that they allow relatively dry meat to be preserved in a way that actually improves the texture of the meat. And you can add spices or herbs to complement the flavour too. I made a variation this year because I had some cooked bacon that I’d used to cover the turkey breast so, half my little pots are bacon and turkey while the other half are unadulterated bird. If you are just using turkey, you might want to add a little more melted butter or some stock to the meat mix to help keep the meat moist.
Once made up, you can keep the little pots in the fridge for four or five days. Or, if like me, you really don’t want any more turkey for a while, freeze them. Then, take each pot out one at a time and defrost in the fridge. Bring out of the fridge an hour or so before you want to eat and serve with sourdough bread, salad and pickles. In my case, I’ve also frozen some of the spiced red cabbage and apple and I will be serving potted turkey with that.
You can use this recipe for leftover chicken or ham, or any mixture of the meats.