Potted Turkey

This recipe is the best way I know of using up left over turkey. I invented it at a demonstration a year ago in Ireland and the only reason it wasn’t in the last book was I forgot about it. It freezes beautifully, and is perfect as a starter with toast or for sandwiches.


  • 225g/8oz butter
  • 900g/2lb turkey meat (both white and dark meat), cut into small pieces
  • juice of 1 lemon
  • 1 scant tsp nutmeg
  • 1 clove of garlic, crushed
  • ½ tsp cayenne pepper
  • salt and freshly ground pepper


In a heavy frying pan melt the butter and lightly fry the garlic then throw in the turkey meat. Add all the seasonings and stir well. Taste and adjust the seasoning. Put into a food processor and blend to a coarse paste. This will store well in the refrigerator or in a pot covered with a layer of clarified butter. It will also freeze.