Dive into the delectable world of smoked turkey rillettes, a culinary masterpiece that tantalizes taste buds and elevates any occasion. This French-inspired dish, akin to a luxurious pâté, is crafted from succulent smoked turkey, slow-cooked to perfection and shredded into a velvety, spreadable texture. Enriched with a symphony of aromatic herbs, spices, and a hint of cognac, smoked turkey rillettes exudes an alluring smokiness that dances on the palate. Served as an elegant appetizer, a hearty sandwich filling, or a delightful ingredient in various culinary creations, smoked turkey rillettes promises an unforgettable gastronomic journey. Discover the art of making this exquisite dish with our collection of easy-to-follow recipes, each offering unique flavor combinations and preparation techniques. From classic to contemporary, find the perfect smoked turkey rillettes recipe to impress your guests and satisfy your cravings.
Let's cook with our recipes!
SMOKED TURKEY RILLETTES
Provided by Florence Fabricant
Categories dips and spreads, appetizer
Time 1h30m
Yield Nearly 2 cups
Number Of Ingredients 10
Steps:
- Peel skin from turkey and reserve. Cut turkey in large chunks, discarding cartilage, membrane and bones. Melt fat in a 2- to 3-quart saucepan. Add turkey and skin, bay leaves, thyme and garlic. Add enough stock to barely cover turkey. Bring to a brisk simmer and cook about 1 hour, until most of stock has evaporated (surface will no longer look foamy or bubbly). Remove from heat and cool to room temperature.
- Discard skin, bay leaf and thyme. Remove turkey with a slotted spoon, draining well. Cut turkey in 1-inch pieces and place in food processor. Add fat from saucepan. Pulse quickly about 15 times until mixture looks finely shredded. Season with pepper; adding salt only if not using smoked turkey. Pack in a crock, cover and refrigerate overnight or longer (it is best after a couple of days). Remove from refrigerator 30 minutes before serving with toast rounds and cornichons.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 154 milligrams, Sugar 1 gram, TransFat 0 grams
SMOKED SALMON RILLETTES WITH RYE TOASTS
Steps:
- Preheat the oven to 400 degrees F.
- Combine the smoked salmon and 1/2 cup olive oil in a food processor and process until the mixture is spreadable. Transfer to a pastry bag (or resealable plastic bag with a corner snipped) and divide the salmon rillette equally among four 8-ounce mason jars. Set aside and wipe out the food processor.
- Combine the tomatoes, cucumbers, red onion and capers in a medium bowl. Add the lemon juice and a drizzle of olive oil and stir to combine. Top the rillettes with the tomato mixture to fill the jars.
- Brush the crostini with olive oil, transfer to a rimmed baking sheet and bake until golden and toasted, about 5 minutes.
- Meanwhile, lightly coat a large skillet with olive oil and heat over high heat. Add the scallions and cook, stirring, until translucent. Add the vodka and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the skillet is almost dry.
- Transfer the scallions to a food processor, add the cream cheese and process until fully incorporated. Spread the scallion cream cheese on the crostini, sprinkle the rillettes with parsley and serve.
SMOKED COD RILLETTES
Steps:
- Sautee the shallots in a pan in some oil until softened. Set aside.
- With clean hands, break apart smoked cod into bite-size pieces.
- In a large bowl combine sour cream, mayonnaise, dill, parsley, scallion, hot sauce, pepper, salt, Fresno, MSG if using, lime juice and zest, lemon juice and zest, preserved lemon and shallots. Taste for salt and citrus. Add more if needed.
- Add smoked fish pieces. Chill and serve with toasted crostini.
Tips:
- Choose the Right Cut: Opt for a turkey thigh or breast that is boneless and skinless, ensuring a smooth and tender texture in your rillettes.
- Season Wisely: Don't shy away from herbs and spices! A blend of thyme, sage, garlic, and paprika not only enhances the flavor but also adds a delightful aroma to your rillettes.
- Achieve Perfect Texture: Cook the turkey slowly over low heat, either in the oven, smoker, or slow cooker, until it reaches an internal temperature of 165°F (74°C). This helps retain moisture and results in a velvety smooth texture.
- Chill Thoroughly: Patience is key! Allow the cooked turkey to cool completely before shredding and then chill it for at least 4 hours or overnight. This step firms up the rillettes and makes them easier to spread.
- Enrich with Fat: Incorporate rendered turkey fat or butter into the shredded turkey to achieve a rich, velvety consistency. You can also add a splash of cream or chicken stock for extra moisture.
- Store Safely: Store the finished rillettes in airtight containers in the refrigerator for up to 5 days. You can also freeze them for longer storage, ensuring a delicious spread whenever you crave it.
Conclusion:
Homemade smoked turkey rillettes are a culinary delight that combines smoky flavors, tender texture, and versatile uses. Whether you spread them on crackers, stuff them in sandwiches, or serve them as a dip, these rillettes are sure to impress. Embrace the process and savor every bite of this delectable creation. Experiment with different herbs, spices, and accompaniments to make your rillettes truly unique. Bon appétit!"
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