Potted Turkey is a traditional British recipe for a classic method of using-up leftover turkey for use as a snack or breakfast dish by preserving with butter. The full recipe is presented here and I hope you enjoy this classic British version of: Potted Turkey.
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Ingredients:
225g leftover turkey (a mix of white and brown meats)
80g butter, softened
1/4 tsp cayenne pepper
1/4 tsp ground allspice
freshly-grated nutmeg, to taste
juice of 1/4 lemon
melted butter for sealing
Method:
Combine the turkey meat, butter, spices and lemon juice in a food processor. Pulse until well blended, but not completely smooth.
Spoon the mixture into ramekins, packing down firmly then set aside in the refrigerator to chill. When the mixture is firm, melt a little more butter. Pour this over the top of the potted meat to form a seal then return to the refrigerator to set.
Serve the potted turkey at room temperature as a spread for bread. It goes particularly well with sourdough bread and accompanied by dill pickles, pickled onions, pickled gherkins and pickled beetroot with a wedge of mature Cheddar or blue cheese.
