Bernard Dumonteil
Leftover Turkey Rillette by Bernard Dumonteil
Leftover Turkey Rillette
1. Peel off the skin from the turkey and reserve. Cut the turkey into large chunks,
discarding cartilage and bones.
2. Melt the fat into a large saucepan and add the turkey and skin, bay leaves, thyme,
and garlic. Next add enough stock so that it barely covers the turkey.
3. Bring to a brisk simmer and cook for about 1 hour, until most of the stock has
evaporated (the surface should no longer look foamy or bubbly). Then remove from
the heat and cool to room temperature.
4. Discard the turkey skin, bay leaves and thyme from the pan. Using a slotted spoon,
also remove the turkey, ensuring it’s draining well.
5. Cut the turkey into 1-inch pieces and place into a food processor. Add the fat from
the saucepan and pulse quickly, about 15 times, until the mixture looks finely
shredded.
6. Season with salt and pepper; only adding salt if not using smoked turkey.
Pack in a crock, cover, and refrigerate overnight (or even longer, as it’s best after a
couple of days).
7. Remove from the refrigerator 30 minutes before serving with toast rounds and
cornichons.
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