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This is a great way of reviving any leftover turkey that shone so brightly on the day but has dried up since. Here it drinks up the butter as it sets, restoring that youthful flush. You can make it in little ramekins or in a single dish.
Serves: 4 - 6
250g unsalted butter
pinch ground mace
1 tbsp lemon juice
400g leftover roast turkey, dark and white meat, diced
4 tbsp roughly chopped flat leaf parsley
4–6 small bay leaves, to decorate
1. Melt 100g butter in a large frying pan over a low heat. Stir in the mace, lemon juice and turkey; heat for 1–2 minutes. Fold in the parsley and season to taste.
2. Pack the mixture into a shallow bowl (or 4–6 ramekins), pressing down firmly. Cover with clingfilm, leave to cool then chill for 2 hours until set.
3. Decorate the top with the bay leaves. Melt the remaining butter in a small pan; skim off any foam. Pour the clear butter over the potted turkey leaving the milk solids at the bottom of the pan. Press the bay leaves down to submerge them. Chill for another 2 hours until set, then cover with clingfilm until ready to eat.
4. Remove from the fridge 20 minutes before you want to eat and serve with toasted walnut bread and leftover cranberry sauce, if liked.
Typical values per serving:
Per serving (based on 6 servings)
This recipe was first published in December 2015.