Remove the meat from the carcass, white in one pile, brown in the other. Pull into pieces, little-finger width, or less, and somewhat shorter than that. The white meat is reheated in a creamy white sauce, the brown meat frizzled.
Hannah Glasse, upon whose recipe this is based, has no recommendations for accompaniments. You might cook some basmati rice, toss it in butter, pack it into a ring mould, and then turn out onto a large serving dish. Or simply spoon the rice into a ring. Fill the centre with the creamed turkey, and garnish the outside with the frizzled, spicy turkey. Or you might like to serve a portion of each with a piece of cornbread.
© 2000 Frances Bissell. All rights reserved.