The Last Turkey of Christmas

Last Updated on December 7, 2018 by Fiona Maclean

Potted Turkey – My Last Stand!

It is that time of year when if you tried cooking a 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.

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Potted Turkey

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Course: Lunch

Cuisine: British

Servings: 4

Author: Fiona Maclean

Ingredients

• 100 g Cooked Turkey Meat
• 50 g Bacon
• pinch Cayenne Pepper
• 40 g Butter
• 1 tablespoon Turkey Stock

Instructions

1. Chop or mince the turkey flesh finely. I like to reserve a little and shred it to add extra texture
2. Mince the bacon
3. Mix both meats together and season well with cayenne pepper and salt. Add a little turkey stock if you have some freshly made. If you like, you can also add herbs or different spices here
4. Add half the butter to the meat mixture and stir well
5. Pack the mixture into small ramakins, pressing down firmly to create a flat top
6. Top with melted butter. This should completely cover the meat mixture.
7. Chill in the fridge. To use take out so that it reaches room temperature before eating - with bread and pickles

Recipe Notes

This keeps in the fridge for 3-4 days and freezes well.

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.