Turkey Rillettes

By lorik

Serve with Crusty French bread slices

Ingredients

• 3 to 3 1/2 lbs turkey thighs
• 1/2 tsp each pepper and dry thyme leaves
• 1/4 tsp each dry sage leaves and dry marjoram leaves
• 1 clove garlic, minced
• 1/4 cup finely chopped shallots
• 2/3 cup dry white wine
• 1/4 cup butter, at room temperature
• salt

Details

Servings 6
Preparation time 30mins
Adapted from sunsetpublishing.com

Preparation

Step 1

Place turkey in a 4 to 5 quart pan and add pepper, thyme, sage, marjoram, garlic, and shallots; pour in wine. Cover and bake in a 250 oven until meat falls apart when prodded with a fork (about 4 hours).

Drain and reserve juices, refrigerate until cool, and then skim and discard fat. Meanwhile, discard skin and bones from turkey and shred meat; then chop.

Mix meat, defatted juices and butter until well blended. Season to taste with salt. Spoon mixture into a 5 1/2 to 6 1/2 cup terrine or crock.

If made ahead, cover and refrigerate for up to 3 days. Serve at room temperature.

Per tablespoon: 14 calories, 1g protein, .1g carbs, .8g total fat, 7mg cholesterol, 6mg sodium